One Pot Creamy Spinach Tomato Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
