One-Pan Creamy Tomato Spinach Pasta
This One-Pan Creamy Tomato Spinach Pasta is a comforting, dairy-free, and plant-based weeknight dinner that comes together in just 30 minutes. Made with juicy cherry tomatoes, fresh spinach, and silky oat cream, it’s rich, flavorful, and requires minimal cleanup.
Equipment
- 1 Large deep skillet
Ingredients
Main ingredients
- 9 oz Tagliatelle nests or spaghetti
- 10.5 oz Cherry tomatoes halved, red and yellow
- 1 Red onion small, thinly sliced
- 2 handfuls Fresh spinach
- 3 tablespoon Tomato puree or crushed tomatoes
- 1 tablespoon Tomato paste optional
- 3 Garlic cloves thinly sliced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Chili flakes optional
- 1 cup Plant-based cream like oat cream or heavy cream
- 2.5 cups Vegetable broth
- 3-4 tablespoon Olive oil
- Salt and pepper to taste
Instructions
Instructions
- Heat a large deep skillet over medium heat and sauté sliced red onion for 2-3 minutes until soft.
- Add halved cherry tomatoes and cook for 5 minutes until they release juices.
- Stir in tomato puree and optional tomato paste until well combined.
- Pour in vegetable broth to barely cover the pasta and add tagliatelle nests on top.
- Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, stirring occasionally.
- Add fresh spinach and cook for 2-3 minutes until wilted.
- Season with salt and pepper to taste.
- Serve warm straight from the pan. Garnish as desired.
Notes
Serve fresh with basil or vegan parmesan. Store leftovers in fridge for 3–4 days.