One Pot Creamy Spinach Tomato Pasta: The Ultimate Weeknight Dinner
If you’re craving a comforting, creamy, and veggie-packed pasta dinner, this One Pot Creamy Spinach Tomato Pasta is about to become your go-to weeknight recipe. It’s loaded with fresh tomatoes, aromatic garlic, and tender spinach, all simmered in a velvety dairy-free cream sauce. The best part? You only need one pot from start to finish with no draining, no fuss, and minimal cleanup.
Why You’ll Love This Recipe
One pot wonder
Everything cooks together in the same pot, which means fewer dishes to wash and flavors that meld beautifully as the pasta absorbs the sauce.
Naturally vegan
Made entirely from plant-based ingredients, this pasta is 100 percent dairy-free while still offering the indulgent, creamy texture you’d expect from a traditional cream-based dish.
Fresh and vibrant
Using ripe tomatoes, fragrant basil, and tender spinach gives this recipe a burst of color, flavor, and nutrients that make every bite feel fresh and wholesome.
Fast and easy
From chopping to serving, you can have this comforting, restaurant-quality meal on the table in about 30 minutes, perfect for busy weeknights.
How to Make One Pot Creamy Spinach Tomato Pasta (Short and Simple)
Tips for Success
Add greens at the end
Stir in spinach and basil just before serving to keep their color, flavor, and nutrients intact.
Use short pasta shapes
Penne, fusilli, or rigatoni hold the creamy sauce best, ensuring every bite is flavorful.
Reserve pasta water
A splash of starchy cooking water helps the sauce cling to the pasta and gives it a silky, cohesive texture.
Variations and Substitutions
- Use gluten-free pasta for a wheat-free option
- Add chickpeas or vegan chicken for protein
- Sprinkle red pepper flakes for a spicy kick
Storage and Reheating
Store in the fridge for up to 3 days in an airtight container. Add a splash of plant milk or water when reheating to keep the sauce creamy.
Perfect Pairings with your One Pot Creamy Spinach Tomato Pasta
- A crisp green salad with lemon vinaigrette
- Garlic bread for extra indulgence
- Roasted seasonal vegetables
Chef’s Tip: Roast the tomatoes first for a deeper, sweeter flavor.
FAQs about One Pot Creamy Spinach Tomato Pasta
Yes. Use whole canned tomatoes for convenience and drain them slightly before cooking.
It can be if you swap in your favorite gluten-free pasta variety.
Yes, but add the spinach and basil fresh when reheating to keep them vibrant.
Soy cream gives a silky texture, but oat or cashew cream also works beautifully.
Yes, but for the best texture, freeze the sauce separately and cook fresh pasta when ready to serve. Spinach and basil are best added fresh after thawing.
Final Thoughts: One Pot Creamy Spinach Tomato Pasta
This One Pot Creamy Spinach Tomato Pasta proves that wholesome, plant-based cooking can be both easy and indulgent. With its velvety tomato sauce, fresh greens, and perfectly cooked pasta, it’s the kind of meal that satisfies comfort food cravings while still feeling fresh and nourishing.
Whether you’re cooking for family, friends, or just yourself, this recipe is a weeknight hero you’ll return to again and again.
If you loved this recipe, be sure to visit Dr. Vegan for more delicious, beginner-friendly, and flavor-packed vegan recipes to keep your meal rotation exciting and satisfying.
One Pot Creamy Spinach Tomato Pasta
Equipment
- Large pot with lid
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 6 medium tomatoes (about 780 g / 1 lb 11 oz), bottoms trimmed flat
- 1 small red onion (100 g / 3.5 oz), finely chopped
- 3-4 garlic cloves (12 g / 0.4 oz), minced
- 1 tsp salt (plus more to taste)
- 2 tbsp tomato paste (30 g / 1 oz)
- 1/3 cup vegan parmesan (or regular, 35 g / 1.2 oz)
- 1 tsp Italian seasoning
- Freshly ground black pepper (to taste)
- 1/2 cup soy cream or regular cream (120 ml / 4 fl oz)
- 1/2 cup water (120 ml / 4 fl oz)
- 500 g pasta of choice (1 lb 2 oz)
- 2 cups fresh spinach (60 g / 2 oz)
- 1/2 cup fresh basil leaves loosely packed (12 g / 0.4 oz)
- Extra parmesan and basil for serving
Instructions
- Arrange & Cook Tomatoes– Place whole tomatoes, trimmed-bottom side down, in a large pan. Add chopped onion and garlic to the center. Season with 1 tsp salt. Cover with a lid and cook over medium heat for 8–10 minutes, until tomatoes are soft and bottoms are lightly charred.
- Optional – Remove Skins– For a smoother sauce, carefully peel off the tomato skins after cooking and before adding the tomato paste.
- Make the Sauce– Add tomato paste, parmesan, Italian seasoning, and pepper to taste. Pour in cream and water. Blend everything into a smooth sauce (use an immersion blender in the pan or transfer to a blender). Adjust salt & pepper if needed.
- Thicken Sauce– Return to the pan (if blended separately) and simmer for 3–4 minutes to slightly thicken.
- Cook Pasta– While the sauce simmers, cook pasta in salted boiling water according to package directions until al dente (8–12 minutes). Drain, reserving 1/2 cup pasta water.
- Combine– Add cooked pasta to the sauce. Toss well. Add spinach and basil, stirring until spinach just wilts. If needed, add a splash of reserved pasta water for creaminess.
- Serve– Serve hot, topped with extra parmesan and fresh basil.
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Thank you so much Sonia!!😊