Creamy One-Pot Spinach Pasta

This one-pot spinach tomato pasta has quickly become one of my favorite quick dinners to throw together when time is tight but I still want something comforting. The creamy tomato sauce combined with fresh spinach and tender pasta feels indulgent without being heavy. It’s exactly the kind of meal I turn to after a busy day.

I remember making this recipe on a hectic weeknight and being so surprised at how easily everything came together while still tasting like it took hours to prepare. My family now asks for it at least once a week.

Ingredients

• Garlic: Five cloves minced to provide a robust aromatic base
• Black pepper: One teaspoon adds gentle heat and depth
• Red pepper flakes: One teaspoon brings a subtle pop of spice that livens the dish
• Sun-dried tomato oil: One tablespoon from the jar which carries intense tomato flavor and richness
• Basil: One-quarter cup fresh, thinly sliced for a bright herbal finish
• Chicken stock: Four cups to build the flavorful liquid base, choose low sodium for better control
• Penne pasta: Fourteen ounces, a sturdy shape that holds sauce well, choose good-quality durum wheat pasta with ridges if possible
• Kosher salt: One teaspoon for balanced seasoning
• Fresh spinach: Five ounces adding earthiness and nutrients, fresh is best for texture and color
• Heavy cream: One cup at room temperature for a creamy sauce that won’t curdle
• Parmesan cheese: One-half cup finely grated for a nutty, melting finish
• Tomato paste: One-third cup to provide concentrated tomato richness
• Sun-dried tomatoes: One cup chopped for sweetness and umami, opt for those packed in oil
• Onion: One medium, diced to develop sweetness and body to the sauce

Step-by-Step Instructions

Sauté the Vegetables:

Heat your pot over medium-high heat and add the sun-dried tomato oil. Once it’s warm and shimmering, add the diced onions. Cook the onions slowly until they start to brown slightly which deepens their sweetness and adds complexity. Add minced garlic and chopped sun-dried tomatoes, stirring frequently to prevent the garlic from browning too quickly. Cook for two to three minutes until fragrant. Stir in the tomato paste and keep cooking for a couple more minutes. This slow sauté builds the foundation of flavor.

Build the Sauce:

Gradually pour in the chicken stock while stirring to deglaze the pot, scraping any delicious browned bits from the bottom. This step is key for intensifying the sauce flavor. Once combined, slowly add the room temperature heavy cream to avoid curdling. Stir gently to blend. Add black pepper, kosher salt, and red pepper flakes. Mix to incorporate the seasoning evenly throughout the sauce.

Cook the Pasta:

Add the penne pasta to the pot and fold it into the sauce. Lower the heat to medium-low and leave the pot uncovered. Stir the pasta occasionally to prevent sticking. Cook the pasta until it reaches about seventy-five percent doneness. This usually takes about ten minutes but start checking earlier to avoid overcooking since it will finish cooking in the sauce.

Add Vegetables and Complete Cooking:

Add the fresh spinach and basil to the pot. Gently toss the pasta to allow the spinach to wilt and release its flavor. If the mixture looks too thick or dry, add a splash of water or more chicken stock for the perfect consistency. Once the spinach is nicely wilted, stir in the freshly grated parmesan cheese until melted and well dispersed. This adds creaminess and boosts the savory depth.

Finalize and Serve:

Remove the pot from heat and mix everything one last time until the sauce is thick, creamy, and coats every strand of pasta. Serve into bowls immediately. For a heartier meal, top with grilled chicken or your protein of choice. This dish is irresistibly creamy, balanced, and satisfying.

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I love the use of sun-dried tomatoes here because they add a sweet and tangy punch that lifts the creaminess. One evening, I served this at a casual dinner party and everyone wanted the recipe. It’s one of those dishes that just feels like a warm hug on a plate.

Storage Tips

Store any leftovers in an airtight container in the refrigerator; the dish tastes even better the next day as the flavors meld. When reheating, warm gently on the stove over medium-low heat adding a little cream or chicken stock if the sauce feels thick or dry. Avoid microwaving on high to keep the sauce from separating; stir often if using a microwave.

Ingredient Substitutions

Try half-and-half or whole milk with added butter for a lighter sauce instead of heavy cream. Frozen spinach works well too just be sure to thaw and squeeze out excess water before adding. Swap penne pasta for fusilli, rigatoni, or farfalle depending on what you have on hand. Use nutritional yeast for a dairy-free parmesan alternative, or switch parmesan for Pecorino Romano for a sharper tang. If you don’t have sun-dried tomatoes, roasted cherry tomatoes make a good substitute although the flavor is less intense.

Serving Suggestions

Serve with warm crusty garlic bread or a simple Italian loaf to mop up every ounce of sauce. A crisp Caesar salad or arugula with lemon vinaigrette complements the richness of the pasta. Add grilled chicken, shrimp, or even crispy pancetta for a protein boost. Pair this meal with a medium-bodied red wine like Chianti or Sangiovese for a perfect balance.

Pro Tips

Toast your garlic gently and patiently to avoid bitterness and develop rich aroma. Make sure cream is at room temperature before adding to sauce to prevent curdling. Don’t overcook the pasta; it will finish cooking in the sauce and keep your dish perfectly al dente.

Common Recipe Questions

→ What pasta works best for this dish?

Medium-shaped pasta like penne, rigatoni, or fusilli are ideal as their ridges hold the creamy sauce well. Short shapes also help keep the sauce clinging to each bite.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works fine. Just thaw it well and squeeze out excess water before adding it to the pot to avoid watering down the sauce.

→ How do I prevent the cream from curdling?

Bring the cream to room temperature and add it gradually to the sauce over medium-low heat. Stir gently to incorporate without overheating.

→ Can I substitute sun-dried tomatoes?

Roasted cherry tomatoes or well-drained regular diced tomatoes can be used as alternatives, offering a similar depth of flavor.

→ What should I serve alongside this pasta?

Warm garlic bread or a simple green salad with lemon vinaigrette complements the creamy pasta nicely, balancing richness with fresh, crisp textures.

→ How to reheat leftovers without losing creaminess?

Warm leftovers slowly on the stove over medium-low heat, stirring occasionally. Add a splash of cream or stock if the sauce thickens too much.