One Pan Creamy Tomato Spinach Pasta
Main Dish • Pasta
Cook time: 11 hours
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Ingredients
- 10–11 oz pappardelle or tagliatelle nests (about 6 nests, or substitute spaghetti)
- 10 oz cherry tomatoes, red and yellow, halved
- 1 small red onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 handfuls fresh spinach
- 4 tbsp crushed tomatoes double up
- 1 tbsp tomato paste double up
- 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 black pepper to taste
- Parmigiano Reggiano, grated
Directions
- Pro tip: Mix the crushed tomatoes and tomato paste together before adding them to the skillet for a smoother sauce.
- Place the pasta nests in the center of a large pan.
- Arrange the cherry tomatoes, red onion, garlic, and spinach around them.
- Spoon the tomato mixture over the pasta and drizzle with olive oil.
- Season with oregano, basil, chili flakes if using, salt, and pepper.
- Pour in the cream and vegetable broth until the pasta is mostly submerged.
- Cover with a lid and bring to a gentle boil over medium heat.
- Cook for 11–13 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened into a creamy consistency.
- Finish with a generous handful of grated Parmigiano Reggiano, stirring it in just before serving.
- Garnish with extra cheese on top.
