One Pot Creamy Spinach Tomato Pasta Recipe

Introduction

This One Pot Creamy Spinach Tomato Pasta is a comforting and flavorful meal that comes together with minimal cleanup. Ripe tomatoes, fresh spinach, and a luscious creamy sauce make it a perfect weeknight dinner for the whole family.

Ingredients

• 6 medium tomatoes (about 780 g / 1 lb 11 oz), bottoms trimmed flat
• 1 small red onion (100 g / 3.5 oz), finely chopped
• 3-4 garlic cloves (12 g / 0.4 oz), minced
• 1 tsp salt (plus more to taste)
• 2 tbsp tomato paste (30 g / 1 oz)
• 1/3 cup vegan parmesan or regular parmesan (35 g / 1.2 oz)
• 1 tsp Italian seasoning
• Freshly ground black pepper to taste
• 1/2 cup soy cream or regular cream (120 ml / 4 fl oz)
• 1/2 cup water (120 ml / 4 fl oz)
• 500 g pasta of choice (1 lb 2 oz)
• 2 cups fresh spinach (60 g / 2 oz)
• 1/2 cup fresh basil leaves (loosely packed, 12 g / 0.4 oz)
• Extra parmesan and basil for serving

Instructions

1. Step 1: Place the whole tomatoes, trimmed side down, in a large pan. Add the chopped onion and minced garlic to the center. Season with 1 teaspoon of salt. Cover with a lid and cook over medium heat for 8–10 minutes until the tomatoes soften and their bottoms are lightly charred.
2. Step 2: (Optional) For a smoother sauce, carefully peel off the tomato skins after cooking and before adding the tomato paste.
3. Step 3: Add the tomato paste, parmesan, Italian seasoning, and freshly ground black pepper to taste. Pour in the cream and water. Using an immersion blender directly in the pan, or transferring the mixture to a blender, blend everything until smooth. Taste and adjust salt and pepper if needed.
4. Step 4: Return the blended sauce to the pan if you blended it separately. Simmer gently for 3–4 minutes to slightly thicken the sauce.
5. Step 5: While the sauce thickens, cook the pasta in salted boiling water according to package instructions until al dente (usually 8–12 minutes). Drain the pasta, reserving 1/2 cup of the pasta cooking water.
6. Step 6: Add the cooked pasta to the sauce and toss well to combine. Stir in the fresh spinach and basil leaves until the spinach just wilts. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it for extra creaminess.
7. Step 7: Serve the pasta hot, topped with extra parmesan and fresh basil leaves for garnish.

Tips & Variations

• Use vegan cream and parmesan to make the dish dairy-free without losing creaminess.
• For extra depth, add a pinch of red pepper flakes when cooking the tomatoes.
• If fresh tomatoes aren’t available, canned whole peeled tomatoes can be substituted—just reduce the water slightly.
• Try adding sautéed mushrooms or grilled chicken for added protein.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving on high heat to prevent drying out the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use any pasta shape you prefer. Just adjust cooking time according to the package instructions to achieve al dente texture.

Is it necessary to peel the tomato skins?

Peeling the skins is optional. Removing them creates a smoother sauce, but leaving them on adds texture and saves time.

One Pot Creamy Spinach Tomato Pasta Recipe

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★★★★★

4.6 from 150 reviews

This One Pot Creamy Spinach Tomato Pasta is a delicious, comforting dish featuring perfectly cooked pasta tossed in a rich, creamy tomato sauce made from fresh tomatoes, garlic, onions, and a blend of Italian seasonings, finished with fresh spinach and basil for a burst of color and flavor. Ideal for a quick, satisfying weeknight meal that combines fresh ingredients with a creamy texture, suitable for vegetarians and easily adaptable to vegan diets.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 medium tomatoes (about 780 g / 1 lb 11 oz), bottoms trimmed flat
• 1 small red onion (100 g / 3.5 oz), finely chopped
• 3–4 garlic cloves (12 g / 0.4 oz), minced
• 1 tsp salt (plus more to taste)
• 2 tbsp tomato paste (30 g / 1 oz)
• 1/3 cup vegan parmesan or regular parmesan (35 g / 1.2 oz)
• 1 tsp Italian seasoning
• Freshly ground black pepper to taste
• 1/2 cup soy cream or regular cream (120 ml / 4 fl oz)
• 1/2 cup water (120 ml / 4 fl oz)
• 500 g pasta of choice (1 lb 2 oz)
• 2 cups fresh spinach (60 g / 2 oz)
• 1/2 cup fresh basil leaves, loosely packed (12 g / 0.4 oz)
• Extra parmesan and basil for serving

Instructions

1. Arrange & Cook Tomatoes: Place whole tomatoes, trimmed-bottom side down, in a large pan. Add the chopped onion and minced garlic to the center of the pan. Season with 1 teaspoon of salt. Cover the pan with a lid and cook over medium heat for 8 to 10 minutes, or until the tomatoes become soft and the bottoms are lightly charred.
2. Optional – Remove Skins: For a smoother sauce texture, carefully peel off the tomato skins after cooking and before adding the tomato paste.
3. Make the Sauce: Stir in tomato paste, parmesan cheese, Italian seasoning, and freshly ground black pepper to taste. Pour in the cream and water. Use an immersion blender directly in the pan or transfer the mixture to a blender to blend everything into a smooth sauce. Taste and adjust salt and pepper if needed.
4. Thicken Sauce: Return the blended sauce to the pan if blended separately. Simmer gently for 3 to 4 minutes to slightly thicken the sauce and develop flavors.
5. Cook Pasta: While the sauce simmers, cook the pasta in salted boiling water according to package instructions until al dente, which usually takes between 8 to 12 minutes. Drain the pasta, reserving half a cup of the pasta cooking water.
6. Combine: Add the cooked pasta to the sauce in the pan. Toss well to coat the pasta thoroughly. Stir in the fresh spinach and basil leaves, cooking until the spinach just wilts. If the sauce is too thick, add a splash of the reserved pasta water to reach desired creaminess.
7. Serve: Serve the creamy spinach tomato pasta hot, topped with extra parmesan cheese and fresh basil leaves for garnish.

Notes

• Using vegan parmesan and soy cream makes this recipe fully vegan-friendly.
• Peeling the tomato skins is optional but recommended for a smoother sauce.
• Reserve some pasta water to adjust the sauce consistency as needed.
• For added flavor, consider adding crushed red pepper flakes or a splash of white wine when simmering the sauce.
• Using fresh, ripe tomatoes will greatly enhance the flavor of the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: creamy spinach tomato pasta, one pot pasta, vegetarian pasta recipe, vegan pasta, easy pasta dinner, Italian pasta dish