One-Pan Creamy Tomato Spinach Pasta Recipe

Introduction

This one-pan creamy tomato spinach pasta is a flavorful and easy meal perfect for busy weeknights. With fresh cherry tomatoes, spinach, and a rich plant-based cream sauce, it’s a comforting dish that comes together quickly and requires minimal cleanup.

Ingredients

• 9 oz tagliatelle nests (or spaghetti)
• 10.5 oz cherry tomatoes (red and 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 (such as oat cream or heavy cream)
• 2 1/2 cups vegetable broth
• 3-4 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Step 1: In a large pan, place the pasta nests in the center. Arrange halved cherry tomatoes, sliced red onion, garlic, and fresh spinach around the pasta. Add dollops of tomato puree and tomato paste (if using) on top of the pasta. Drizzle everything with olive oil.
2. Step 2: Sprinkle dried oregano, dried basil, chili flakes (if using), salt, and pepper evenly over the ingredients in the pan.
3. Step 3: Pour the plant-based cream and vegetable broth over the mixture so the pasta is mostly covered.
4. Step 4: Cover the pan with a lid and bring to a boil over medium heat. Cook for 11–13 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
5. Step 5: Remove the lid and stir well so the pasta absorbs the creamy tomato sauce. Cook uncovered for an additional 2–3 minutes if the sauce needs to thicken further.
6. Step 6: Serve the pasta garnished with fresh basil, vegan parmesan (optional), or a drizzle of olive oil.

Tips & Variations

• Use fresh basil or spinach for added brightness and flavor.
• Substitute tagliatelle with any long pasta like fettuccine or spaghetti.
• Add mushrooms or bell peppers for extra veggies.
• For a spicier version, increase chili flakes or add a dash of hot sauce.
• Use full-fat plant-based cream for the creamiest sauce.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of broth or water to loosen the sauce if needed to prevent it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cream?

Yes, you can substitute oat cream with other plant-based creams like coconut cream or soy cream, or use regular heavy cream if you’re not avoiding dairy. Just keep in mind this may slightly change the flavor and texture.

Do I need to pre-cook the pasta?

No need to pre-cook the pasta. This recipe is designed to cook the pasta directly in the sauce and broth, absorbing all the flavors while it softens.

One-Pan Creamy Tomato Spinach Pasta Recipe

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★★★★★

4.7 from 92 reviews

A simple and delicious one-pan creamy tomato spinach pasta recipe that combines tender pasta with juicy cherry tomatoes, fresh spinach, and a rich plant-based creamy tomato sauce. Perfect for a quick, comforting, and flavorful meal made with minimal cleanup.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

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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 garlic cloves, thinly sliced

Tomato Base

• 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)
• Salt & pepper to taste

Liquids & Oils

• 1 cup plant-based cream (such as oat cream or heavy cream)
• 2 1/2 cups vegetable broth
• 3–4 tbsp olive oil

Instructions

1. Layer the ingredients: In a large pan, place the pasta nests in the center. Arrange the halved cherry tomatoes, sliced red onion, sliced garlic, and fresh spinach around the pasta. Add dollops of tomato puree and tomato paste (if using) on top of the pasta. Drizzle everything evenly with olive oil.
2. Season: Sprinkle dried oregano, dried basil, chili flakes (if using), salt, and pepper evenly over all the ingredients in the pan to build flavor.
3. Pour liquids: Add the plant-based cream and vegetable broth carefully into the pan so that the pasta is mostly submerged but the layering remains intact.
4. Cook covered: Place a lid on the pan and bring the mixture to a boil over medium heat. Let it cook for 11 to 13 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the tomato cream sauce has thickened.
5. Uncover & finish: Remove the lid and stir well to help the pasta fully absorb the creamy tomato sauce. Continue cooking uncovered for 2 to 3 minutes if the sauce needs to thicken further.
6. Serve: Garnish with fresh basil leaves, vegan parmesan if desired, or an extra drizzle of olive oil before serving hot.

Notes

• You can substitute tagliatelle with spaghetti or any pasta of your choice.
• Adjust chili flakes to your preferred spice level or omit for no heat.
• Use plant-based cream to keep the dish vegan; heavy cream can be used if not avoiding dairy.
• Stir occasionally during cooking to prevent pasta from sticking to the pan.
• For extra flavor, garnish with fresh herbs or vegan parmesan cheese before serving.

Keywords: creamy tomato spinach pasta, one-pan pasta recipe, vegan pasta, plant-based creamy pasta, easy stovetop pasta