One-Pan Creamy Tomato Spinach Pasta
A delicious, easy-to-make one-pan pasta dish featuring creamy sauce, cherry tomatoes, and fresh spinach, perfect for busy weeknights.
Ingredients
Pasta and Vegetables
- 9 oz tagliatelle nests or spaghetti
- 10.5 oz cherry tomatoes (red + yellow), halved
- 1 small red onion, thinly sliced
- 2 handfuls fresh spinach
- 3 cloves garlic, thinly sliced
Sauces and Spices
- 3 tbsp tomato puree or crushed tomatoes
- 1 tbsp tomato paste (optional but recommended)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp chili flakes (optional)
- 2 1/2 cups vegetable broth
Cream and Oil
- 1 cup plant-based cream (such as oat cream or heavy cream)
- 3-4 tbsp olive oil
Seasoning
- Salt & pepper to taste
Instructions
Preparation
- In a large pan, place the pasta nests in the center.
- Arrange the halved cherry tomatoes, sliced red onion, garlic slices, and fresh spinach evenly around the pasta.
- Add dollops of tomato puree and, if using, tomato paste on top of the pasta.
- Drizzle olive oil over everything.
- Sprinkle dried oregano, dried basil, chili flakes (if using), salt, and pepper evenly over all the ingredients.
- Pour the plant-based cream and vegetable broth into the pan carefully so that the pasta is mostly covered by the liquid mixture.
- Place a lid on the pan and bring the contents to a boil over medium heat.
- Cook for 11 to 13 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.
- Remove the lid and stir well so the pasta fully absorbs the creamy tomato sauce.
- Continue cooking uncovered for an additional 2 to 3 minutes if the sauce needs thickening.
- Garnish with fresh basil leaves, vegan parmesan cheese (optional), or a drizzle of olive oil.
- Serve immediately while hot.
Notes
To store leftovers, transfer the cooled pasta to an airtight container and refrigerate for 3 to 4 days. Reheat over low heat, adding vegetable broth or water as needed. Can freeze for up to three months.