Velvety, Flavor-Packed, and Weeknight Easy
This one-pan creamy tomato spinach pasta is the kind of dish that proves comfort food doesn’t need to be complicated. With tender pasta nests simmered right in the sauce, it’s a weeknight miracle that delivers maximum flavor with minimal cleanup.
Fresh cherry tomatoes, red onion, and spinach bring color and vibrancy, while a creamy tomato base infused with garlic, oregano, and basil wraps every bite in rich, velvety flavor. Whether you use plant-based cream for a dairy-free twist or go classic with heavy cream, this recipe guarantees a luscious sauce that feels both wholesome and indulgent.
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
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chili flakes (optional)
- 1 cup plant-based cream (such as oat cream, or heavy cream)
- 2 ½ cups vegetable broth
- 3–4 tbsp olive oil
- Salt and black pepper, to taste
- Parmigiano Reggiano, grated
Step-by-Step Instructions
1. Layer the Ingredients
Place the pasta nests in the center of a large pan. Arrange the cherry tomatoes, red onion, garlic, and spinach around them.
2. Add the Tomato Base
Mix the crushed tomatoes and tomato paste together, then spoon this mixture over the pasta. Drizzle with olive oil and season with oregano, basil, chili flakes (if using), salt, and pepper.
3. Pour and Simmer
Add the cream and vegetable broth, ensuring the pasta is mostly submerged. Cover with a lid and bring to a gentle boil over medium heat.
4. Cook the Pasta
Let it cook for 11–13 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened into a creamy consistency.
5. Finish with Cheese
Stir in a generous handful of grated Parmigiano Reggiano just before serving. Garnish with extra cheese on top for the ultimate finish.
Pro Tips & Serving Suggestions
- Mix first: Always combine the crushed tomatoes and tomato paste before adding to the skillet for a smoother sauce.
- Dairy-free swap: Use oat cream or cashew cream for a fully vegan option.
- Customize it: Add mushrooms, zucchini, or sun-dried tomatoes for extra depth of flavor.
- One-pan magic: This recipe works best in a wide, deep skillet so the pasta can spread out evenly while cooking.
About the Creator
This recipe is by Boyd Brown III, known as @boydbrown3. Boyd shares bold and approachable recipes that blend soulful comfort with modern cooking, making every dish both practical and delicious.
Boyd Brown III | @boydbrown3