One Pan Creamy Tomato Spinach Pasta
One Pan Creamy Tomato Spinach Pasta
Ingredients
- 10 ounces pappardelle or tagliatelle nests, about 6 nests, or substitute spaghetti
- 10 ounces cherry tomatoes, red and yellow, halved
- 1 red onion, small, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 handfuls fresh spinach
- 4 tablespoons crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon chili flakes, optional
- 1 cup plant-based cream, such as oat cream, or heavy cream
- 2 1/2 cups vegetable broth
- 3 tablespoons olive oil, 3-4 tablespoons
- 1 salt, to taste
- 1 black pepper, to taste
- 1 handful Parmigiano Reggiano, grated, plus extra for garnish
Instructions
- 1
Place the pasta nests in the center of a large pan. Arrange the halved cherry tomatoes, thinly sliced red onion, thinly sliced garlic cloves, and fresh spinach around the pasta nests.
⏱️ 3 min
- 2
In a small bowl, mix the crushed tomatoes and tomato paste together until well combined. Spoon this tomato mixture evenly over the pasta nests.
⏱️ 2 min
- 3
Drizzle the olive oil over all the ingredients in the pan. Season with dried oregano, dried basil, chili flakes (if using), salt, and black pepper.
⏱️ 2 min
- 4
Pour in the plant-based cream and vegetable broth until the pasta is mostly submerged in the liquid.
⏱️ 1 min
- 5
Cover the pan with a lid and bring it to a gentle boil over medium heat.
⏱️ 2 min
- 6
Once boiling, reduce the heat slightly to maintain a gentle simmer. Cook for 11-13 minutes, stirring occasionally to prevent sticking and ensure even cooking, until the pasta is tender and the sauce has thickened into a creamy consistency.
⏱️ 13 min
- 7
Remove the pan from the heat. Stir in a generous handful of grated Parmigiano Reggiano until melted and well incorporated into the sauce.
⏱️ 1 min
- 8
Serve immediately, garnished with extra grated Parmigiano Reggiano on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Creamy Tomato Spinach Pasta
- 10 ounces pappardelle or tagliatelle nests, about 6 nests, or substitute spaghetti
- 10 ounces cherry tomatoes, red and yellow, halved
- 1 red onion, small, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 handfuls fresh spinach
- 4 tablespoons crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon chili flakes, optional
- 1 cup plant-based cream, such as oat cream, or heavy cream
- 2 1/2 cups vegetable broth
- 3 tablespoons olive oil, 3-4 tablespoons
- 1 salt, to taste
- 1 black pepper, to taste
- 1 handful Parmigiano Reggiano, grated, plus extra for garnish
Instructions
- 1
Place the pasta nests in the center of a large pan. Arrange the halved cherry tomatoes, thinly sliced red onion, thinly sliced garlic cloves, and fresh spinach around the pasta nests.
⏱️ 3 min - 2
In a small bowl, mix the crushed tomatoes and tomato paste together until well combined. Spoon this tomato mixture evenly over the pasta nests.
⏱️ 2 min - 3
Drizzle the olive oil over all the ingredients in the pan. Season with dried oregano, dried basil, chili flakes (if using), salt, and black pepper.
⏱️ 2 min - 4
Pour in the plant-based cream and vegetable broth until the pasta is mostly submerged in the liquid.
⏱️ 1 min - 5
Cover the pan with a lid and bring it to a gentle boil over medium heat.
⏱️ 2 min - 6
Once boiling, reduce the heat slightly to maintain a gentle simmer. Cook for 11-13 minutes, stirring occasionally to prevent sticking and ensure even cooking, until the pasta is tender and the sauce has thickened into a creamy consistency.
⏱️ 13 min - 7
Remove the pan from the heat. Stir in a generous handful of grated Parmigiano Reggiano until melted and well incorporated into the sauce.
⏱️ 1 min - 8
Serve immediately, garnished with extra grated Parmigiano Reggiano on top.
⏱️ 1 min