Introduction
If there’s one dish that saved me countless weeknights, it’s this One-Pot Spinach Tomato Pasta. I still remember the first time I made it—twins were cranky, dishes piled high, and I needed something quick, warm, and soul-soothing. I threw together what I had on hand: pasta, spinach, sun-dried tomatoes, and a splash of cream. It was love at first bite. Since then, it’s become my no-fail dinner for hectic nights or impromptu gatherings. No draining, no second pot, just bold flavors and creamy comfort—fast. This one-pot pasta is everything you want: minimal cleanup, rich sauce, and vibrant color in every forkful.
Creamy One-Pot Spinach Tomato Pasta for Busy Weeknights
Why One-Pot Pasta Just Works
The magic of a one-pot pasta like this is how the sauce builds itself. You’re not just saving on cleanup—you’re capturing every bit of starch from the pasta to thicken the sauce naturally. The tomato paste blends into the chicken stock and cream, creating a base that’s silky and balanced. With sun-dried tomato oil adding depth and chili flakes for just a hint of heat, each ingredient pulls its weight without overwhelming the others. And as the pasta cooks in the pot, it absorbs all those layers of flavor, transforming into something far more exciting than a simple tomato cream sauce.
This isn’t just efficient—it’s flavorful by design. Every bite carries garlic warmth, the sharpness of parmesan, and the faint bite of red pepper. If you’re juggling dinner with a dozen other tasks, this method has your back.
A Simple Dinner That Feels Like a Win
It’s hard to beat the satisfaction of tossing everything into one pot and ending up with something restaurant-worthy. You get creamy pasta, perfectly wilted spinach, and sun-dried tomatoes that offer a tangy, slightly sweet contrast. The smell alone—garlic sizzling in tomato oil, onions caramelizing—signals comfort food in progress.
This dish delivers weeknight ease without feeling like a compromise. It’s hearty enough on its own, but if you’ve got grilled chicken or shrimp lying around, it becomes an even more filling centerpiece. The best part? There’s no long simmering or oven baking—just one pot and twenty-ish minutes from start to finish.
One-Pot Spinach Tomato Pasta
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
- 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
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Step 1: Sauté the Vegetables
- Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil.
- Once the oil is warm, add the chopped onion and cook until slightly brown.
- Then, add the minced garlic and sun-dried tomatoes to the pot and cook for 2-3 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the tomato paste and cook for an additional couple of minutes, continuing to stir.
- Step 2: Build the Sauce
- Slowly add the chicken stock to the pot, mixing it in to deglaze the pan and blend with the tomato paste.
- Once well combined, pour in the heavy whipping cream and mix well.
- Add the black pepper, kosher salt, and red chili flakes, stirring to fully incorporate the seasonings into the sauce.
- Step 3: Cook the Pasta
- Add the penne pasta to the pot and stir to incorporate it into the sauce.
- Reduce the heat to low-medium and cook uncovered for about 10 minutes, stirring frequently.
- Keep an eye on the pasta to ensure it cooks to about 75% done, checking for the desired texture.
- Step 4: Add Vegetables and Complete Cooking
- Add the fresh spinach and basil to the pot, allowing the spinach to wilt down.
- If it seems like the spinach absorbs too much liquid, feel free to add a little more water or chicken stock for consistency.
- Once the spinach has wilted nicely, stir in the freshly shredded parmesan cheese until it is melted and well distributed throughout the dish.
- Step 5: Finalize and Serve
- Turn off the heat and mix everything together until well combined and creamy.
- Serve the creamy tomato spinach pasta in bowls.
- Optionally, you can add grilled chicken on top for a more substantial meal.
Notes
Estimated nutrition for the whole recipe (without optional ingredients): Calories: 2100-2300
Protein: 85-95 g
Fat: 150-160 g
Carbohydrates: 130-140 g
Building Flavor Fast in One-Pot Spinach Tomato Pasta
The Power of Layered Ingredients
Good pasta dishes are built in stages, and this one is no exception. It all starts with a base of onion, garlic, and sun-dried tomato oil. That oil alone brings a depth you don’t get from olive oil—it’s already been infused with rich, concentrated tomato flavor. Once that garlic hits the pan, everything starts to come together.
Tomato paste gets sautéed next. This step might seem minor, but it’s not. Cooking the paste for just a few minutes deepens its sweetness and gives the sauce body. Then in goes the chicken stock—deglazing the pot and picking up every bit of flavor stuck to the bottom—and the cream, which mellows the acidity and gives you that lush, velvety texture.
At this stage, the chili flakes wake things up with a subtle warmth. You don’t need a lot, but it’s that background heat that keeps each bite interesting. You’re not layering just for complexity—you’re doing it for balance, too.
How It All Comes Together in One Pot
What makes this recipe really sing is that it’s all done in the same pot, without stopping to boil water or drain anything. Once the sauce is built, the dry penne goes straight in. No colanders, no extra dishes. As the pasta simmers, it absorbs flavor while also releasing starch into the sauce. That’s the secret to the silky texture—it doesn’t come from flour or roux, just simple chemistry and timing.
After about 10 minutes of gentle simmering, the pasta is nearly done, and it’s time for the greens. Fresh spinach and basil get stirred in right at the end so they keep their color and brightness. If the sauce tightens too much, a splash of water or extra stock brings it back to the right consistency.
Finally, parmesan cheese seals the deal. It melts into the hot sauce, thickening it even more and adding that final salty, umami-rich punch. From start to finish, it’s about timing, layering, and trusting the process—all in one pot.
Ingredient Tips to Perfect Your One-Pot Spinach Tomato Pasta
Choosing the Right Pasta and Stock
Penne is the pasta of choice here for a reason—it holds the creamy sauce in its ridges and cooks evenly without getting mushy. But if you only have fusilli, rigatoni, or farfalle, don’t worry. Just keep an eye on cooking time and adjust the liquid slightly if needed. The key is using a short pasta that cooks at the same pace the sauce reduces.
Chicken stock makes a big difference in flavor. It adds savory depth that water simply can’t. If you want a vegetarian option, go with a rich vegetable broth—but steer clear of anything too watery or low-sodium unless you’re adding extra seasonings.
And let’s not forget the tomato paste. It gives a strong, concentrated tomato flavor without making the dish watery like fresh or canned tomatoes might. It also helps bind the sauce together while adding a natural sweetness that complements the sun-dried tomatoes beautifully.
Getting the Creaminess Just Right
Heavy cream is what makes this pasta feel indulgent without being over-the-top. It balances the acidity of the tomatoes and gives the sauce a luxurious texture. Don’t try to swap in milk—it won’t hold up to the heat, and you’ll miss out on that silky finish. If you’re looking for a lighter option, you can use half-and-half, but be ready for a thinner sauce.
Parmesan is more than a garnish here—it’s part of the creamy structure. Freshly shredded is best; the pre-grated kind won’t melt as smoothly and could make your sauce gritty. Stir it in off the heat for a smooth finish that binds everything together.
If you like things spicy, add a bit more red chili flakes—but start slow. It’s easier to add heat than take it away. And if you feel like boosting the herbiness, chopped fresh basil stirred in at the end brings a fresh pop that cuts through the richness.
Serving, Storing, and Enjoying Every Bite
Serving Suggestions for a Complete Meal
One of the best things about this One-Pot Spinach Tomato Pasta is how easily it stands on its own. It’s creamy, hearty, and packed with flavor—but you can also dress it up if you’re feeding a crowd or just want to change things up.
Grilled chicken is a popular add-on. Slice it and lay it right over the top for extra protein and a satisfying contrast in texture. You could also stir in sautéed mushrooms, roasted red peppers, or even a handful of artichoke hearts for a Mediterranean twist. A sprinkle of extra parmesan and a few basil leaves make it feel dinner-party fancy without the effort.
Need a side? Crusty garlic bread is always a win. Or go fresh with a lemony arugula salad to cut through the creaminess. Whether it’s a busy Tuesday or you’re feeding friends on a Friday, this pasta adapts easily to your needs.
Storing Leftovers Without Losing Flavor
If you’re lucky enough to have leftovers, this dish reheats beautifully. Just store it in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stovetop or in the microwave.
Because the pasta continues to absorb liquid even after cooking, it may thicken in the fridge. Don’t worry—it just needs a little moisture and a stir to bring it back to its original glory.
This recipe also makes a great next-day lunch. Pack it up with a little grated parmesan on the side and you’ve got something miles better than anything from a drive-thru or frozen aisle.
FAQ: One-Pot Spinach Tomato Pasta
Can you cook dry pasta directly in the sauce?
Yes, that’s the beauty of one-pot pasta recipes. Dry pasta absorbs the liquid while releasing starch, helping the sauce thicken naturally.
How do you keep one-pot pasta from sticking?
Stir frequently—every 2–3 minutes—especially in the first half of cooking. This prevents the pasta from clumping or sticking to the pot.
What’s the best type of pasta for one-pot recipes?
Short shapes like penne, fusilli, or rotini work best. They hold sauce well and cook evenly without getting soggy.
Can I use frozen spinach in a one-pot pasta?
Absolutely. Just make sure it’s thawed and drained to avoid excess water in the sauce. Add it at the same step as fresh spinach.
Conclusion
One-Pot Spinach Tomato Pasta is one of those rare dinners that checks every box: creamy, flavorful, fast, and cooked all in a single pot. It’s the kind of recipe that turns simple pantry ingredients into something deeply satisfying. Whether you’re short on time, short on dishes, or just craving something comforting with a little kick, this dish delivers. Serve it as-is, or make it your own with add-ins like grilled chicken or roasted veggies. However you enjoy it, one thing’s certain—it’ll be on repeat in your kitchen.
