One-Pan Creamy Garlic Tomato Spaghetti
This one-pan creamy garlic tomato spaghetti is a simple, delicious, and ultra-creamy vegan pasta dish made with cherry tomatoes, fresh basil, baby spinach, and vegan cream cheese. It’s ready in under 30 minutes and requires just one pot—perfect for weeknight dinners and minimal cleanup!
Equipment
- Large sauté pan or skillet with lid
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 2 cups cherry tomatoes halved (≈ 300g)
- 2 tbsp minced garlic (≈ 6–7 cloves / 25g)
- Salt and black pepper, to taste
- 1/2 pound dry spaghetti (≈ 250g)
- 3½ cups boiling water (≈ 800ml)
- 1 handful chopped sun-dried tomatoes
- 1 handful fresh basil (chopped)
- 4 tsp vegan cream cheese (or regular) (optional)
- 1 big handful baby spinach (≈ 1 packed cup / 30g)
- 1/3 cup grated vegan Parmesan (or regular Parmigiano Reggiano) (≈ 25g)
Instructions
- 1. Sauté the base - In a large deep pan, heat olive oil over medium heat.- Add the cherry tomatoes and sauté for 2–3 minutes.- Then add the minced garlic, salt, and black pepper. Cook for another 2–3 minutes, until the tomatoes are soft and mushy.- Stir in the sun-dried tomatoes (if using) and sauté for 1 more minute.
- 2. Add pasta & water- Add the dry spaghetti (break in half if needed) and pour in the boiling water.- Bring everything to a boil, cover, and cook on medium-high heat for 8–12 minutes, stirring occasionally, until pasta is al dente.
- 3. Finish the sauce- Uncover the pan and mix in the chopped basil.- If using vegan cream cheese, add it now and stir until melted.- Then add baby spinach and stir until wilted and creamy.
- 4. Serve- Sprinkle with grated Parmesan right before serving.- Enjoy immediately!
Nutrition
Calories: 617kcalCarbohydrates: 95gProtein: 23gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 11mgSodium: 331mgPotassium: 648mgFiber: 6gSugar: 7gVitamin A: 964IUVitamin C: 37mgCalcium: 261mgIron: 3mg