One-Pot Spinach Tomato Pasta

I love how this One-Pot Spinach Tomato Pasta brings creamy, tangy, and savory flavors together in just one pan. It’s a simple, comforting meal with rich tomato notes, tender pasta, and fresh spinach all coated in a luscious cream sauce.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both hearty and easy everything cooks in a single pot, which means fewer dishes and a meal ready in under 30 minutes. The sun-dried tomatoes add depth and sweetness, while the spinach and basil bring freshness that balances the richness of the cream and Parmesan. It’s my kind of weeknight comfort food: cozy, flavorful, and minimal fuss.

Ingredients

14 ounces penne 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 in olive oil, chopped
½ cup freshly shredded Parmesan cheese
1 tablespoon sun-dried tomato oil
⅓ cup tomato paste
1 teaspoon red chili flakes
5 garlic cloves, minced
¼ cup fresh basil
1 teaspoon kosher salt
1 teaspoon black pepper

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. Sauté aromatics
   • I heat the tablespoon of sun-dried tomato oil in a large pot or deep skillet over medium heat.
   • I add the chopped onion and sauté for about 3 minutes until softened.
   • Then I stir in the minced garlic and cook another 30 seconds, just until fragrant.
2. Add tomato base and pasta
   • I stir in the tomato paste, letting it cook for about a minute to deepen the flavor.
   • Then I pour in the chicken stock and bring it to a gentle boil.
   • I add the penne pasta, salt, black pepper, and red chili flakes, stirring so the pasta doesn’t stick together.
   • I cook it uncovered for about 10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
3. Add cream and tomatoes
   • Once the pasta is nearly cooked, I stir in the chopped sun-dried tomatoes and heavy cream.
   • I let it simmer gently for another 2–3 minutes until the sauce thickens slightly and coats the pasta beautifully.
4. Add spinach and finish
   • I add the fresh spinach and stir until it wilts into the sauce, about 1 minute.
   • I remove the pot from heat, then stir in the Parmesan cheese and fresh basil.
   • I taste and adjust seasoning with more salt or pepper as needed.
5. Serve
   • I serve it hot, with an extra sprinkle of Parmesan and chili flakes for garnish.

Servings and Timing

This recipe makes 4 to 6 servings.
Here’s my usual timing:

• Prep time: ~10 minutes
• Cooking time: ~20 minutes
• Total time: 30 minutes

Variations

• I sometimes add grilled chicken or shrimp for extra protein.
• For a vegetarian version, I use vegetable stock instead of chicken stock.
• I’ll stir in artichoke hearts or mushrooms for a heartier texture.
• For a lighter sauce, I replace half of the cream with milk or half-and-half.
• If I want extra tang, I add a splash of white wine when sautéing the onions.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently in a skillet with a splash of cream, milk, or broth to loosen the sauce. Microwaving also works fine—just cover and stir halfway through to ensure even heating.

FAQs

1. Can I use a different type of pasta?

Yes — I often swap penne for fusilli, rigatoni, or farfalle. Any short pasta that holds sauce well works.

2. Can I make this without cream?

Definitely. I sometimes substitute half-and-half or even coconut milk for a dairy-free version.

3. Can I make it vegan?

Yes — use vegetable stock, plant-based cream (like oat or cashew), and vegan Parmesan.

4. How do I keep the pasta from sticking?

Stir frequently while it cooks and make sure there’s enough liquid. The starch from the pasta also helps create the creamy texture.

5. Can I add protein to make it a full meal?

Absolutely — cooked chicken, sausage, or shrimp blend beautifully with this dish.

6. What if I don’t have sun-dried tomatoes in oil?

I rehydrate dry sun-dried tomatoes in hot water for 10 minutes, then chop and add a drizzle of olive oil.

7. Can I use frozen spinach?

Yes, I just thaw and squeeze out excess water before adding it to avoid thinning the sauce.

8. What’s the best way to make it spicier?

I add extra red chili flakes or a small spoonful of chili paste while simmering.

9. Will the sauce thicken as it cools?

Yes, it does slightly. If reheating, I add a splash of liquid to loosen it back up.

10. Can I make this ahead?

I prefer making it fresh, but it reheats well. I often cook it slightly underdone, then finish with cream when reheating to keep it creamy.

Conclusion

This One-Pot Spinach Tomato Pasta is one of my favorite easy comfort meals. The creamy sauce, fresh spinach, and tangy sun-dried tomatoes come together perfectly with tender pasta—all cooked in one pot for effortless cleanup. I love how rich yet balanced it tastes, and it’s always a crowd-pleaser on busy weeknights.

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