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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/one-pot-spinach-tomato-pasta-recipe/