Introduction

This One Pot Creamy Spinach Tomato Pasta is a delightful combination of fresh tomatoes, creamy sauce, and vibrant greens. It’s easy to prepare and perfect for a comforting weeknight dinner. Enjoy a rich, flavorful pasta without the fuss of multiple pots.

One Pot Creamy Spinach Tomato Pasta Recipe - Recipe Image

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

Step 1: Place whole tomatoes in a large pan with their trimmed bottoms facing down. Add chopped onion and minced garlic to the center of the pan. Sprinkle 1 teaspoon of salt over everything. Cover with a lid and cook over medium heat for 8–10 minutes, until the tomatoes are soft and the bottoms have lightly charred.
Step 2: If you prefer a smoother sauce, carefully peel off the tomato skins after cooking and before adding the tomato paste.
Step 3: Add the tomato paste, parmesan, Italian seasoning, and freshly ground black pepper to taste. Pour in the cream and water. Use an immersion blender directly in the pan or transfer the mixture to a blender and blend until smooth. Taste and adjust salt and pepper as needed.
Step 4: Return the blended sauce to the pan if you used a separate blender. Simmer gently for 3–4 minutes to allow the sauce to thicken slightly.
Step 5: While the sauce simmers, cook the pasta in salted boiling water according to the package instructions until al dente, usually 8–12 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
Step 6: Add the cooked pasta to the sauce and toss well to combine. Stir in the fresh spinach and basil leaves until the spinach just wilts. If the sauce seems too thick, add a splash of the reserved pasta water for extra creaminess.
Step 7: Serve the pasta hot, topped with extra parmesan and fresh basil for garnish.

Tips & Variations

For a vegan version, use soy cream and vegan parmesan or nutritional yeast.
Roasting the tomatoes beforehand intensifies their flavor if you have more time.
Add a pinch of chili flakes for a subtle spicy kick.
Substitute fresh spinach with kale or arugula for a different taste and texture.

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 if the pasta has thickened too much. Avoid overcooking when reheating to keep the spinach fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes work well. Use about 800 g (28 oz) and reduce the cooking time since they are already soft.

What type of pasta works best?

Any pasta shape will work, but tubular pastas like penne or rigatoni hold the creamy sauce nicely. Spaghetti or linguine are good options too.

One Pot Creamy Spinach Tomato Pasta Recipe

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★★★★★

4.7 from 119 reviews

This One Pot Creamy Spinach Tomato Pasta is a comforting, flavorful dish featuring tender tomatoes cooked down into a smooth, creamy sauce enriched with parmesan and fresh herbs. Combining fresh spinach and basil with perfectly cooked pasta, this recipe offers a quick and satisfying meal perfect for weeknights or casual dinners.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Produce

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 & Vegan 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)
Extra parmesan for serving (optional)

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 finely chopped onion and minced garlic to the center of the pan. Season everything 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 is optional but improves the texture of the sauce.
Make the Sauce: To the cooked tomatoes and aromatics, add the tomato paste, vegan or regular parmesan, Italian seasoning, and freshly ground black pepper to taste. Pour in the cream and water. Blend everything together into a smooth sauce using an immersion blender directly in the pan, or transfer to a blender. Adjust salt and pepper as needed.
Thicken Sauce: If you used a separate blender, return the sauce to the pan and simmer it for 3 to 4 minutes to slightly thicken the sauce and meld the flavors.
Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8 to 12 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
Combine: Add the cooked pasta directly into the sauce. Toss well to coat the pasta evenly. Stir in the fresh spinach and basil leaves, allowing the spinach to just wilt into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it and add extra creaminess.
Serve: Serve the pasta hot, topped with extra parmesan cheese and fresh basil leaves for garnish.

Notes

Removing tomato skins is optional but recommended for a smoother sauce texture.
You can substitute vegan parmesan and soy cream for a dairy-free version.
Use any pasta shape you prefer; shorter pasta like penne or fusilli works well to hold the sauce.
Reserve some pasta water before draining to adjust sauce consistency if needed.
For a richer sauce, use heavy cream instead of soy or regular cream.

Keywords: One pot pasta, creamy tomato pasta, spinach pasta, vegetarian pasta recipe, easy weeknight dinner