One Pan Creamy Tomato Spinach Pasta

• total time: 12 minutes

Ingredients

10–11 oz pappardelle or tagliatelle nests (about 6 nests, or substitute spaghetti)

10 oz cherry tomatoes, red and yellow, halved

1 small red onion, thinly sliced

6 garlic cloves, thinly sliced

2 handfuls fresh spinach

4 tbsp crushed tomatoes

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

½ tsp chili flakes (optional)

1 cup plant-based cream such as oat cream, or heavy cream

2 ½ cups vegetable broth

3–4 tbsp olive oil

Salt and black pepper to taste

Parmigiano Reggiano, grated

Pro tip: Mix the crushed tomatoes and tomato paste together before adding them to the skillet for a smoother sauce.

Directions

Place the pasta nests in the center of a large pan. Arrange the cherry tomatoes, red onion, garlic, and spinach around them.

Spoon the tomato mixture over the pasta and drizzle with olive oil. Season with oregano, basil, chili flakes if using, salt, and pepper.

Pour in the cream and vegetable broth until the pasta is mostly submerged. Cover with a lid and bring to a gentle boil over medium heat.

Cook for 11–13 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened into a creamy consistency.

Finish with a generous handful of grated Parmigiano Reggiano, stirring it in just before serving. Garnish with extra cheese on top.