One Pot Creamy Spinach Tomato Pasta Recipe

Introduction

This one pot creamy spinach tomato pasta is a delicious and easy meal that combines fresh tomatoes, spinach, and a luscious creamy sauce. Perfect for a comforting weeknight dinner, it requires minimal cleanup and bursts with vibrant flavors.

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 whole tomatoes, trimmed-bottom 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 are soft and the 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. Blend everything into a smooth sauce using an immersion blender directly in the pan or transfer to a blender. Adjust salt and pepper as needed.
4. Step 4: Return the sauce to the pan if blended separately, then simmer for 3–4 minutes to slightly thicken.
5. Step 5: While the sauce simmers, cook the pasta in salted boiling water according to package directions until al dente (8–12 minutes). Drain the pasta, reserving 1/2 cup of pasta water.
6. Step 6: Add the cooked pasta to the sauce and toss well to combine. Stir in the spinach and basil leaves until the spinach just wilts. If the sauce needs more creaminess, add a splash of the reserved pasta water.
7. Step 7: Serve the pasta hot, topped with extra parmesan and fresh basil leaves.

Tips & Variations

• Use fresh, ripe tomatoes for the best flavor; Roma or plum tomatoes work particularly well.
• For a dairy-free version, substitute vegan parmesan and soy cream.
• If you prefer a chunkier sauce, skip peeling the tomato skins and blend less.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap spinach with kale or arugula for a different leafy green twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole peeled tomatoes can be used in place of fresh ones. Use about two 14-ounce cans and adjust cooking time accordingly. The sauce may have a slightly different texture but will still be delicious.

What type of pasta works best for this recipe?

Any pasta you prefer works well, but medium shapes like penne, rigatoni, or fusilli hold the sauce nicely. Spaghetti or linguine are good options too if you prefer long pasta.

One Pot Creamy Spinach Tomato Pasta Recipe

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★★★★★

4.7 from 77 reviews

This One Pot Creamy Spinach Tomato Pasta is a delightful, easy-to-make meal combining fresh tomatoes, spinach, and basil with a rich creamy tomato sauce. Cooked with simple ingredients and blended for a smooth texture, this pasta is perfect for a comforting weeknight dinner that’s both flavorful and wholesome.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 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
• 2 cups fresh spinach (60 g / 2 oz)
• 1/2 cup fresh basil leaves, loosely packed (12 g / 0.4 oz)

Dairy & Alternatives

• 1/3 cup vegan parmesan or regular parmesan (35 g / 1.2 oz)
• 1/2 cup soy cream or regular cream (120 ml / 4 fl oz)

Pantry

• 1 tsp salt (plus more to taste)
• 2 tbsp tomato paste (30 g / 1 oz)
• 1 tsp Italian seasoning
• Freshly ground black pepper (to taste)
• 1/2 cup water (120 ml / 4 fl oz)
• 500 g pasta of choice (1 lb 2 oz)

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. Season with 1 teaspoon of salt. Cover the pan with a lid and cook over medium heat for 8 to 10 minutes, until the tomatoes are soft and their bottoms are lightly charred.
2. Optional – Remove Skins: For a smoother sauce, carefully peel off the tomato skins after cooking and before adding the tomato paste. This step helps create a creamier texture but can be skipped if preferred.
3. Make the Sauce: Add tomato paste, parmesan, Italian seasoning, and freshly ground black pepper to taste into the pan with the cooked tomatoes. Pour in the soy cream or regular cream along with the water. Use an immersion blender directly in the pan or transfer ingredients to a blender, blending everything into a smooth and creamy sauce. Adjust salt and pepper as needed.
4. Thicken Sauce: Return the blended sauce to the pan if you used a separate blender. Simmer it gently for 3 to 4 minutes to slightly thicken the sauce and enhance the flavors.
5. Cook Pasta: While the sauce thickens, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, typically 8 to 12 minutes. Drain the pasta, reserving half a cup of the pasta cooking water.
6. Combine: Add the drained pasta directly to the thickened sauce in the pan. Toss well to coat all the pasta evenly. Stir in the fresh spinach and basil leaves, stirring just until the spinach wilts. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired creaminess.
7. Serve: Serve the pasta hot, garnished with extra parmesan cheese and fresh basil leaves for added flavor and presentation.

Notes

• If you prefer a vegan version, use vegan parmesan and soy cream as specified.
• Removing the tomato skins is optional but recommended for a smoother, creamier sauce.
• Reserve some pasta water to adjust the sauce consistency if needed.
• Use any pasta shape you like; short shapes like penne or fusilli work well to hold the creamy sauce.
• For an extra flavor boost, you can add a pinch of chili flakes or a squeeze of lemon juice when serving.

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