Description
This One Pot Creamy Tomato & Spinach Pasta combines tender pappardelle, juicy cherry tomatoes, fresh spinach, and garlic in a rich, velvety dairy-free tomato cream sauce. Ready in just 20 minutes, it’s an easy, comforting vegan dinner made entirely in one skillet.
Ingredients
200 g pappardelle pasta (4 dry nests, or similar)
2 cups cherry tomatoes, halved
½ red onion, diced
2 cloves garlic, minced
1 heaping handful fresh spinach, chopped, or baby spinach
2 cups vegetable broth
4 heaping tablespoons tomato paste
1 cup plant-based cream (soy, coconut, cashew, or sunflower)
Fresh parsley, chopped, for serving
Vegan parmesan, grated, for serving
Salt and black pepper, to taste (optional)
Instructions
- Place the pappardelle pasta in a large, deep skillet. Add the halved cherry tomatoes, diced red onion, minced garlic, and fresh spinach, distributing the ingredients evenly around the pasta.
- Pour in the vegetable broth and plant-based cream. Add the tomato paste, making sure the ingredients are evenly distributed so the pasta can cook directly in the flavorful liquid.
- Place the skillet over medium heat and cover with a lid. Cook for approximately 4–5 minutes, allowing the pasta to soften and the cherry tomatoes to release their juices.
- Remove the lid and stir thoroughly to combine the tomato paste with the vegetable broth and plant-based cream, creating a smooth, creamy tomato sauce.
- Cover the skillet again and continue cooking for another 5–7 minutes, stirring halfway through to prevent the pasta from sticking. Check that the pasta is tender but still slightly firm to the bite. If the sauce becomes too thick before the pasta finishes cooking, add a small splash of vegetable broth or water.
- Once the pasta is al dente, stir everything together and let it rest for approximately 1 minute so the sauce thickens slightly and coats the pasta. Adjust the consistency with additional broth or water if necessary, and season with salt and black pepper to taste.
- Divide the creamy tomato and spinach pasta among four serving bowls. Garnish with freshly chopped parsley and grated vegan parmesan. Serve immediately while warm and creamy.
Notes
Pasta substitutions: Replace pappardelle with fettuccine, linguine, penne, or rigatoni. Adjust the cooking time and liquid quantity depending on the pasta shape.
Plant-based cream options: Soy or cashew cream creates a smooth, neutral-flavored sauce. Coconut cream adds richness with a subtle coconut flavor, while sunflower cream is a good nut-free alternative.
Frozen spinach: Substitute thawed frozen spinach for fresh spinach. Squeeze out excess moisture before adding it to prevent a watery sauce.
Extra vegetables: Add sliced mushrooms, zucchini, bell peppers, kale, or sun-dried tomatoes for additional flavor and texture.
Spicy variation: Add red pepper flakes or a pinch of cayenne pepper for a little heat.
Protein boost: Stir in cooked chickpeas, white beans, or crispy tofu for a more filling meal.
Extra creamy sauce: Add another splash of plant-based cream just before serving.
Gluten-free option: Use gluten-free pasta and verify that the vegetable broth and other ingredients are gluten-free. Monitor the cooking time because gluten-free pasta may soften more quickly.
Sauce consistency: If the sauce is too thick, add a little warm vegetable broth or water. If it is too thin, simmer uncovered for 1–2 minutes, stirring frequently.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Refrigerate within 2 hours of cooking.
Freezing: Freeze in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The pasta and sauce may change texture after freezing.
Reheating: Warm gently in a skillet over medium-low heat with a splash of vegetable broth, water, or plant-based cream until heated through. Alternatively, microwave in short intervals, stirring between intervals.
Serving suggestion: Garnish with fresh parsley and vegan parmesan, and serve immediately for the best creamy texture.
Nutrition values are approximate per serving and will vary depending on the pasta, plant-based cream, vegetable broth, and optional toppings used.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 430 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
