One-Pot Spinach Tomato Pasta Recipe

Introduction

This One-Pot Spinach Tomato Pasta is a creamy, flavorful dish perfect for a quick weeknight meal. Packed with fresh spinach, sun-dried tomatoes, and parmesan, it combines comforting textures with vibrant flavors.

Ingredients

• 17 ounces paneer pasta
• 4 cups chicken stock
• 1 medium onion, chopped
• 1 cup heavy whipping cream
• 4 to 5 ounces fresh spinach
• 1 cup sun-dried tomatoes
• 1/2 cup freshly shredded parmesan cheese
• 1 tablespoon sun-dried tomato oil
• 1/3 cup tomato paste
• 1 teaspoon red chili flakes
• 5 garlic cloves, minced
• 1/4 cup fresh basil

Instructions

1. Step 1: In a large pot or deep skillet, heat the sun-dried tomato oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Step 2: Stir in the tomato paste and red chili flakes, cooking for another minute to release their flavors.
3. Step 3: Add the paneer pasta to the pot, followed by the chicken stock. Stir well to combine, then bring to a boil. Reduce heat and let it simmer uncovered until the pasta is tender and most of the liquid has absorbed, about 10-12 minutes.
4. Step 4: Lower the heat and stir in the heavy whipping cream, sun-dried tomatoes, fresh spinach, and fresh basil. Cook for 2-3 minutes until the spinach wilts and the sauce thickens slightly.
5. Step 5: Remove the pot from heat and mix in the freshly shredded parmesan cheese. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra parmesan or basil if desired.

Tips & Variations

• Use vegetable stock if you prefer a vegetarian version.
• For extra protein, add cooked chicken or chickpeas before stirring in the cream.
• If you like a creamier texture, add more heavy cream gradually until you reach your desired consistency.
• Swap paneer pasta with any short pasta like penne or rigatoni if unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, substitute the chicken stock with vegetable stock, replace heavy cream with coconut cream or a plant-based alternative, and use vegan parmesan or nutritional yeast.

Is sun-dried tomato oil necessary?

Sun-dried tomato oil adds a rich, tangy flavor, but you can substitute it with olive oil if you don’t have it on hand.

One-Pot Spinach Tomato Pasta Recipe

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★★★★★

4.8 from 89 reviews

One-Pot Spinach Tomato Pasta is a creamy, flavorful dish combining the richness of heavy cream, fresh spinach, sun-dried tomatoes, and parmesan cheese cooked in a single pot with paneer pasta. This easy-to-make recipe is perfect for a quick weeknight dinner, delivering a hearty, savory meal with minimal cleanup.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-Inspired

Ingredients

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Pasta and Stock

• 17 ounces paneer pasta
• 4 cups chicken stock

Vegetables and Herbs

• 1 medium onion, chopped
• 4 to 5 ounces fresh spinach
• 1 cup sun-dried tomatoes
• 5 garlic cloves, minced
• 1/4 cup fresh basil, chopped

Dairy and Oils

• 1 cup heavy whipping cream
• 1/2 cup freshly shredded parmesan cheese
• 1 tablespoon sun-dried tomato oil

Seasonings

• 1/3 cup tomato paste
• 1 teaspoon red chili flakes

Instructions

1. Prepare the Aromatics: Heat the sun-dried tomato oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes.
2. Add Tomato Paste and Spices: Stir in the tomato paste and red chili flakes, cooking for 1-2 minutes to develop the flavor and slightly caramelize the paste.
3. Add Pasta and Liquids: Pour in the chicken stock followed by the paneer pasta. Stir to combine all ingredients, ensuring the pasta is submerged in the liquid.
4. Cook Pasta: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 10-12 minutes or until the pasta is tender, stirring occasionally to prevent sticking.
5. Add Spinach and Cream: Once pasta is cooked, stir in the fresh spinach and heavy whipping cream. Continue cooking for 2-3 minutes until the spinach wilts and the sauce is creamy and heated through.
6. Finish with Cheese and Basil: Remove the pot from heat and fold in the freshly shredded parmesan cheese and chopped fresh basil. Stir well until the cheese melts into the sauce and the basil is evenly distributed.
7. Serve: Spoon the creamy spinach tomato pasta into bowls and garnish with extra parmesan and basil if desired. Serve immediately for best flavor and texture.

Notes

• Use chicken stock for a richer flavor, or substitute with vegetable stock to make it vegetarian.
• Sun-dried tomato oil imparts depth and authentic tomato flavor; if unavailable, use olive oil but consider adding extra sun-dried tomatoes for intensity.
• Adjust the red chili flakes amount according to your preferred spice level.
• Paneer pasta is a specific type; if unavailable, use any short pasta like penne or rigatoni.
• To make it gluten-free, use gluten-free pasta and ensure chicken stock is gluten-free.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or stock.

Keywords: one-pot pasta, creamy pasta, spinach pasta, tomato pasta, sun-dried tomatoes, easy dinner, quick pasta