One Pot Creamy Spinach Tomato (Print Format)
Pasta simmered with tomatoes, spinach, and basil in a creamy sauce for a flavorful, effortless meal.
# Ingredients:
01 -
6 medium tomatoes (approximately 780 g), bottoms trimmed flat
02 -
1 small red onion (100 g), finely chopped
03 -
3-4 garlic cloves (12 g), minced
04 -
1 tsp salt (plus more to taste)
05 -
2 tbsp tomato paste (30 g)
06 -
1/3 cup vegan parmesan or regular parmesan (35 g)
07 -
1 tsp Italian seasoning
08 -
Freshly ground black pepper (to taste)
09 -
1/2 cup soy cream or regular cream (120 ml)
10 -
1/2 cup water (120 ml)
11 -
500 g pasta of choice
12 -
2 cups fresh spinach (60 g)
13 -
1/2 cup fresh basil leaves, loosely packed (12 g)
14 -
Extra parmesan and basil (for serving)
# Steps:
01 -
Place whole tomatoes, trimmed-bottom side down, in a large pan. Add chopped onion and garlic to the center. Season with 1 tsp salt. Cover with a lid and cook over medium heat for 8–10 minutes, until tomatoes are soft and bottoms are lightly charred.
02 -
For a smoother sauce, carefully peel off the tomato skins after cooking and before adding the tomato paste.
03 -
Add tomato paste, parmesan, Italian seasoning, and pepper to taste. Pour in cream and water. Blend everything into a smooth sauce (use an immersion blender in the pan or transfer to a blender). Adjust salt & pepper if needed.
04 -
Return to the pan (if blended separately) and simmer for 3–4 minutes to slightly thicken.
05 -
While the sauce simmers, cook pasta in salted boiling water according to package directions until al dente (8–12 minutes). Drain, reserving 1/2 cup pasta water.
06 -
Add cooked pasta to the sauce. Toss well. Add spinach and basil, stirring until spinach just wilts. If needed, add a splash of reserved pasta water for creaminess.
07 -
Serve hot, topped with extra parmesan and fresh basil.