Name: One-Pot Creamy Spinach Tomato Pasta
Ingredients: 1 tbsp Olive Oil: A quality extra virgin olive oil to sauté the aromatics and build the first layer of flavor.; 1 medium Yellow Onion, finely chopped: Provides a sweet, savory base for the sauce.; 4 cloves Garlic, minced: The aromatic heart of the dish; use fresh cloves for the best, most potent flavor.; 1 tsp Dried Oregano: Adds a classic, earthy Italian herb flavor that pairs perfectly with tomatoes.; 1/2 tsp Red Pepper Flakes (optional): For a gentle kick of warmth and spice. Adjust to your personal heat preference.; 28 oz (800g) Can Crushed Tomatoes: The star of the sauce. Crushed tomatoes provide the perfect texture—not too chunky, not too smooth.; 4 cups Vegetable Broth: The primary cooking liquid for the pasta. Using broth instead of water infuses the pasta with savory flavor from the inside out.; 1 lb (450g) Dry Pasta: Short pasta shapes like penne, rigatoni, fusilli, or rotini work best as they hold the creamy sauce well.; 1 tsp Salt: Essential for seasoning the pasta and balancing the sauce. You may need to adjust based on the saltiness of your broth.; 1/2 tsp Black Pepper: Freshly ground for the best flavor, it adds a touch of pungency.; 1/2 cup Heavy Cream: The secret to an incredibly luscious and creamy sauce. It tames the acidity of the tomatoes and creates a velvety texture.; 5 oz (150g) Fresh Spinach: A large bag of fresh baby spinach that wilts down beautifully into the sauce, adding nutrients and color.; 1/2 cup Grated Parmesan Cheese: For a salty, nutty finish that helps thicken the sauce and adds a final layer of umami. Plus more for serving.; Fresh Basil (for garnish, optional): A handful of fresh basil leaves, torn or chopped, adds a bright, aromatic finish.

Ingredients

Scale

1 tbsp Olive Oil: A quality extra virgin olive oil to sauté the aromatics and build the first layer of flavor.
1 medium Yellow Onion, finely chopped: Provides a sweet, savory base for the sauce.
4 cloves Garlic, minced: The aromatic heart of the dish; use fresh cloves for the best, most potent flavor.
1 tsp Dried Oregano: Adds a classic, earthy Italian herb flavor that pairs perfectly with tomatoes.
1/2 tsp Red Pepper Flakes (optional): For a gentle kick of warmth and spice. Adjust to your personal heat preference.
28 oz (800g) Can Crushed Tomatoes: The star of the sauce. Crushed tomatoes provide the perfect texture—not too chunky, not too smooth.
4 cups Vegetable Broth: The primary cooking liquid for the pasta. Using broth instead of water infuses the pasta with savory flavor from the inside out.
1 lb (450g) Dry Pasta: Short pasta shapes like penne, rigatoni, fusilli, or rotini work best as they hold the creamy sauce well.
1 tsp Salt: Essential for seasoning the pasta and balancing the sauce. You may need to adjust based on the saltiness of your broth.
1/2 tsp Black Pepper: Freshly ground for the best flavor, it adds a touch of pungency.
1/2 cup Heavy Cream: The secret to an incredibly luscious and creamy sauce. It tames the acidity of the tomatoes and creates a velvety texture.
5 oz (150g) Fresh Spinach: A large bag of fresh baby spinach that wilts down beautifully into the sauce, adding nutrients and color.
1/2 cup Grated Parmesan Cheese: For a salty, nutty finish that helps thicken the sauce and adds a final layer of umami. Plus more for serving.
Fresh Basil (for garnish, optional): A handful of fresh basil leaves, torn or chopped, adds a bright, aromatic finish.

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Instructions

Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the olive oil. Once shimmering, add the finely chopped yellow onion and sauté for 3-4 minutes, or until it becomes soft and translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant, being careful not to let it burn. This initial step builds a crucial foundation of flavor.
Build the Sauce Base: Pour the can of crushed tomatoes into the pot. Stir everything together, scraping up any bits from the bottom of the pot. Allow the tomatoes to simmer for 2-3 minutes to slightly deepen their flavor.
Add Liquid and Pasta: Pour in the vegetable broth, then add the dry pasta, salt, and black pepper. Stir well to ensure the pasta is fully submerged in the liquid. If it isn’t, you can add a little more broth or water to cover it completely. This is key to ensuring the pasta cooks evenly.
Cook the Pasta: Bring the mixture to a boil, then reduce the heat to a steady simmer. Cover the pot and let it cook for about 10-12 minutes, or according to the package directions for al dente pasta. It’s important to stir every 2-3 minutes to prevent the pasta from sticking to the bottom of the pot. The starchy water will begin to thicken, which is the start of your creamy sauce.
Make it Creamy: Once the pasta is cooked to al dente, turn the heat down to low. Uncover the pot and pour in the heavy cream and the grated Parmesan cheese. Stir gently but continuously until the cream is fully incorporated and the cheese has melted into the sauce, making it thick and glossy. The sauce will continue to thicken as it cools slightly.
Wilt the Spinach: Add the large handfuls of fresh spinach to the pot. Stir the spinach into the hot pasta and sauce. It will look like a lot at first, but it will wilt down significantly within 1-2 minutes from the residual heat.
Final Touches and Rest: Taste the sauce and adjust seasoning if necessary. You might want to add another pinch of salt, pepper, or red pepper flakes. Turn off the heat and let the pasta sit in the pot, uncovered, for about 5 minutes. This allows the sauce to thicken further and cling perfectly to every piece of pasta.
Serve Immediately: Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired. Serve hot and enjoy the best one-pot meal you’ve ever made.

Nutrition

Serving Size: one normal portion
Calories: 550