One-Pan Creamy Tomato Spinach Pasta

 

Article

• Servings 3 servings 
• Prep Time 10minutes mins
• Cook Time 20minutes mins
• Total Time 30minutes mins

Ingredients

• 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 tbsp tomato puree or crushed tomatoes
• 1 tbsp tomato paste optional but recommended
• 3 garlic cloves thinly sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp chili flakes optional
• 1 cup plant-based cream like oat cream or heavy cream
• 2 1/2 cups vegetable broth
• 3-4 tbsp olive oil
• Salt & pepper to taste

Instructions

Layer the ingredients

• In a large pan, place the pasta nests in the center. Arrange halved cherry tomatoes, sliced onion, garlic, and spinach around. Add dollops of tomato puree and tomato paste (if using) on top of the pasta. Drizzle with olive oil.

Season

• Sprinkle oregano, basil, chili flakes, salt, and pepper over everything.

Pour liquids

• Add the cream and vegetable broth to the pan so that the pasta is mostly covered.

Cook covered

• Place a lid on the pan and bring to a boil over medium heat. Let it cook for 11–13 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

Uncover & finish

• Remove the lid, stir well so the pasta absorbs the creamy tomato sauce. Cook 2–3 minutes uncovered if the sauce needs to thicken more.

Serve

• Garnish with fresh basil, vegan parmesan (optional), or a drizzle of olive oil.