One Pan Creamy Tomato Spinach Pasta

Ingredients

• 200 g Dry Pasta (penne, fusilli, or any short pasta)
• 1 cup Grape Tomatoes (halved)
• 1 small Red Onion (thinly sliced)
• 2 cups Fresh Spinach (packed, roughly chopped)
• 1 cup Crushed Tomatoes (canned, no added herbs)
• 2 tbsp Tomato Paste
• 2 cloves Garlic (minced)
• 1 tsp Dried Italian Herbs (basil and oregano blend)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1/4 tsp Red Pepper Flakes (optional for heat)
• 2 tbsp Olive Oil (extra‑virgin)
• 1/2 cup Heavy Cream
• 1/2 cup Vegetable Stock (low‑sodium)
• 1/4 cup Parmesan Cheese (freshly grated)

Instructions

1. Prep All Ingredients

   Slice the red onion thinly, halve the grape tomatoes, mince the garlic, and roughly chop the spinach. Measure out the liquids and dry ingredients.

   Time: PT5M

2. Sauté Aromatics

   Heat the olive oil in the large skillet over medium heat. Add the sliced red onion and minced garlic; sauté for about 1 minute until fragrant but not browned.

   Time: PT1M

   Temperature: medium

3. Combine Pasta and Sauce Ingredients

   Add the dry pasta directly to the pan followed by grape tomatoes, spinach, crushed tomatoes, tomato paste, dried herbs, salt, black pepper, red pepper flakes, heavy cream, and vegetable stock. Stir quickly to coat the pasta evenly.

   Time: PT1M

4. Bring to a Boil and Cover

   Increase the heat to medium‑high, cover the pan with the lid, and bring the mixture to a rolling boil. Once boiling, reduce the heat to low.

   Time: PT5M

   Temperature: medium‑high

5. Simmer Until Pasta Is Al Dente

   Let the pasta simmer uncovered (or partially covered) for about 5 minutes, stirring gently every minute, until the pasta is al dente and the sauce has thickened.

   Time: PT5M

   Temperature: low

6. Finish with Cheese

   Remove the pan from heat, sprinkle the grated Parmesan over the pasta, and give it a final gentle stir to melt the cheese into the sauce.

   Time: PT1M

7. Plate and Serve

   Divide the creamy pasta between two plates, garnish with a little extra Parmesan if desired, and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Dry Pasta: gluten‑free pasta, whole‑wheat pasta
• Instead of Grape Tomatoes: cherry tomatoes, diced canned tomatoes (drained)
• Instead of Red Onion: yellow onion, shallots
• Instead of Fresh Spinach: kale, baby arugula
• Instead of Crushed Tomatoes: diced tomatoes, tomato sauce (thinned)
• Instead of Tomato Paste: tomato purée
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Dried Italian Herbs: herbes de Provence, Italian seasoning
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Heavy Cream: half‑and‑half, creme fraiche
• Instead of Vegetable Stock: chicken stock, water with bouillon
• Instead of Parmesan Cheese: pecorino romano, nutritional yeast (vegan)

Equipment Needed

• Large Skillet or Deep Sauté Pan
• Wooden Spoon or Silicone Spatula
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Grater (optional)
• Lid for Pan

Critical Steps — Do Not Skip

• Adding dry pasta directly to the pan with enough liquid so it cooks evenly.
• Covering the pan and bringing the mixture to a boil to hydrate the pasta.
• Simmering until the pasta reaches al dente texture while the sauce thickens.

Chef Tips from the Video

• Use a high‑quality canned crushed tomato for richer flavor.
• Reserve a small cup of pasta cooking water; adding it to the sauce can help bind the cream and tomato base.
• For extra depth, add a splash of white wine after sautéing the aromatics.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock.

Freezer: Can be frozen for up to 2 months. Thaw overnight in the fridge and reheat, adding extra liquid as needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑chop the onion, tomatoes, and garlic and store them in a sealed container in the fridge.
• Measure out the dry herbs, stock, and cream in separate small bowls for quick assembly.
• The dish reheats well; add a splash of broth when reheating to restore creaminess.

Frequently Asked Questions