Creamy Spinach Tomato Pasta Dish

This one pot creamy spinach tomato pasta is my go to when I want something comforting healthy and fast after a long day. The fresh tomatoes and basil melt right into the creamy sauce for a bright rich flavor you would never guess is dairy free. With minimal prep and just one pot to clean this pasta makes weeknights so much easier and tastier.

Ingredients

• Medium tomatoes: ripe and firm choose the best looking tomatoes you can find they carry the sauce
• Small red onion: for sweet mild flavor a fresh firm onion is best
• Garlic cloves: adds depth and aroma fresh garlic over jarred for best results
• Salt: for seasoning adjust to taste
• Tomato paste: brings concentrated savory tomato flavor hunt for double concentrated if you see it
• Vegan parmesan or regular: for cheesy richness use a block and grate it yourself if possible for best melt
• Italian seasoning: provides that classic herby undertone dried blends work beautifully here
• Black pepper: for warmth and complexity freshly ground adds more punch
• Soy cream or regular cream: for a luscious smooth sauce make sure it is unsweetened
• Water: loosens and builds the sauce
• Pasta of your choice: holds the sauce well choose a shape with some ridges or curls
• Fresh spinach: tender earthy greens avoid wilted leaves
• Fresh basil leaves: for herbal freshness pick bright fragrant bunches
• Extra parmesan and basil for serving: because everyone always wants more

Step-by-Step Instructions

Arrange and Cook Tomatoes:

Place whole tomatoes trimmed side down into your large pot. Add the chopped red onion and garlic to the middle. Sprinkle with salt then cover and cook over medium heat for eight to ten minutes until the tomatoes break down and the bottoms get golden and charred. This process is what deepens the tomato flavor and makes peeling easy if you like a super silky sauce

Optional Remove Skins:

Once the tomatoes are very soft carefully slip off the skins before moving on. Taking them off gives you that ultra smooth texture especially if your tomatoes have thicker skins

Make the Sauce:

Add tomato paste parmesan Italian seasoning and a little black pepper. Pour in the soy or regular cream along with water. Either use an immersion blender directly in your pot or transfer everything into a stand blender. Puree until satin smooth. Taste and adjust salt and pepper

Thicken Sauce:

Return the creamy mixture to your pot if you blended it elsewhere. Let the sauce bubble gently for three or four minutes stirring so it thickens just a touch but stays silky

Cook Pasta:

While the sauce is simmering, bring a big pot of salted water to a boil. Drop in your pasta and cook to al dente following the times on your package usually eight to twelve minutes. Drain but save about half a cup of the pasta water

Combine:

Pour your cooked pasta right into the sauce. Mix everything together until every noodle is coated in creaminess. Toss in the spinach and basil and stir just until the leaves wilt beautifully. If you want a looser sauce add a splash or two of your pasta water

Serve:

Spoon the pasta into bowls and finish with extra parmesan and a handful of basil. Eat immediately while it is hot and glossy

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My favorite ingredient in this dish has to be the basil. Every time I tear the leaves up the kitchen fills with this sweet clove like scent that reminds me of summer dinners outdoors. This is the recipe that convinced my brother spinach could be delicious.

Storage Tips

If you have leftovers let the pasta cool before transferring it to an airtight container. It will keep for three to four days in the refrigerator. Pasta will absorb some sauce as it sits so stir in a few tablespoons of water or a splash of cream when reheating on the stove or in the microwave. The sauce stays creamy and the flavors develop even more with time.

Ingredient Substitutions

If soy cream is not your thing try cashew cream or full fat coconut milk for depth. For a nut free version use a plain oat or almond based cream. Short on fresh tomatoes Swap in canned whole tomatoes just drain them well. Baby kale or arugula can step in for spinach if that is what you have.

Serving Suggestions

This pasta is satisfying as is but I love serving it with garlic bread or a crisp green salad. For a quick protein bump top with toasted pine nuts or toss with cooked chickpeas. Sometimes I scatter roasted cherry tomatoes over the top to brighten up the flavor.

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Cultural and Historical Context

This recipe takes inspiration from both Italian one pot pastas and classic tomato cream sauces but uses plant focused ingredients to keep things light and modern. The technique of cooking vegetables directly in the same pot as the sauce is a nod to the simple all in one meals that have been around Italian kitchens for centuries.

Recipe FAQs

→ Can I use regular dairy cream instead of soy cream?

Yes, regular dairy cream works beautifully in this dish if you don't require a vegan option. Adjust to your preference.

→ How do I make the sauce smoother?

For a silkier sauce, peel the tomatoes after they’ve cooked and blend everything thoroughly with an immersion blender.

→ What type of pasta works best?

Short varieties like penne, fusilli, or rigatoni hold the sauce nicely, but any pasta shape will do.

→ Can the pasta be made gluten-free?

Absolutely, simply substitute your favorite gluten-free pasta. Adjust cooking time as needed for the best texture.

→ Is it possible to prepare this ahead of time?

Yes, the sauce can be made ahead and stored. Cook the pasta fresh and combine just before serving for best texture.

→ How can I add protein to this dish?

Stir in cooked chickpeas, white beans, or tofu for a protein-rich addition without altering the core flavors.