One-Pot Spinach Tomato Pasta Recipe for Cozy Weeknights

One-Pot Spinach Tomato Pasta is the kind of weeknight dinner that’s got your back when your energy is low, your kids are “starving,” and dishes are the last thing you want to deal with. It’s creamy, comforting, and comes together in one pot (yes, really)—with pantry staples like penne, sun-dried tomatoes, and heavy cream.

Whether you’re cooking for the whole family or just need leftovers that actually reheat well (hello, lunch tomorrow!), this recipe ticks the flavor box and the convenience box all in one. And the best part? One-pot spinach tomato pasta has the depth of a restaurant meal without the hassle—or the cost. Grab your big pot and let’s make dinner something to look forward to.

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What is One-Pot Spinach Tomato Pasta?

One-pot spinach tomato pasta is a creamy, comforting pasta dish that cooks entirely in—you guessed it—one pot. It’s loaded with bold flavors from sun-dried tomatoes, garlic, basil, and a creamy tomato sauce that simmers around penne pasta until it’s perfectly tender. Think of it as the cozier cousin of your favorite pasta dish—fewer dishes, big payoff.

The spinach adds a pop of freshness, while Parmesan brings that salty, cheesy finish we all crave. It’s an ideal middle ground between something indulgent and something slightly veggie-forward. Plus, it’s endlessly customizable: want it spicier? Add more chili flakes. Need more protein? Top it with grilled chicken. It’s as flexible as your yoga pants—and about as comforting.

Reasons to Try One-Pot Spinach Tomato Pasta

Let’s be real—weeknights are chaos. Between late meetings, hungry kids, or just not feeling it, this recipe swoops in like a dinnertime hero. One-pot spinach tomato pasta keeps it simple: fewer steps, fewer dishes, and a satisfying dinner in under 45 minutes. Plus, it’s a great way to sneak in some greens (your picky eaters might not even notice the spinach under all that creamy, tomatoey goodness).

It’s also a nice break from the usual spaghetti-and-marinara routine. And if you’re meal prepping? This pasta holds up beautifully in the fridge. Lastly, if you’re a fan of comfort food that doesn’t come out of a drive-thru window, this one’s for you. Need more cozy dinner ideas? Check out our one-pot creamy carrot lentil soup—equally comforting, equally easy.

Ingredients Needed to Make One-Pot Spinach Tomato Pasta

• 1 tbsp sun-dried tomato oil (from the jar)
• 1 medium onion, diced
• 5 garlic cloves, minced
• 1 cup sun-dried tomatoes, chopped (from a jar)
• 1/3 cup tomato paste
• 4 cups chicken stock
• 1 cup heavy cream (room temp)
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 14 oz penne pasta
• 5 oz fresh spinach
• 1/4 cup fresh basil, thinly sliced
• 1/2 cup Parmesan cheese, shredded

Optional: grilled chicken for serving

Instructions to Make One-Pot Spinach Tomato Pasta

Cooking one-pot spinach tomato pasta is easier than you think—especially when we break it down into a detailed, step-by-step guide that walks you through the entire process. Whether you’re new to cooking or just looking for a no-fuss meal with tons of flavor, follow along with this step-by-step method for creamy, delicious results every single time.

Step 1: Sauté the Aromatics

Start your step-by-step cooking adventure by heating 1 tablespoon of sun-dried tomato oil in a large pot over medium-high heat. This oil adds a subtle tang and depth you won’t get from regular olive oil—it’s basically flavor gold. Once it’s shimmering, toss in your diced onion and let it cook for about 4–5 minutes, stirring occasionally, until it turns soft and golden brown. The smell at this point? Next-level.

Now add the minced garlic and chopped sun-dried tomatoes. Be sure to stir frequently—garlic can burn fast, and no one wants a bitter start. Cook this fragrant mixture for 2–3 minutes to build the base flavor. Then, stir in the tomato paste and keep cooking for another 2 minutes, mixing well to caramelize the paste slightly. This step-by-step flavor layering is what gives this dish its irresistible richness. If you’re curious why tomato paste matters so much, check out our ingredient spotlight on umami boosters.

Step 2: Deglaze and Build the Creamy Sauce

Next in this step-by-step guide, it’s time to transform that rich tomato base into a luscious sauce. Slowly pour in the chicken stock while scraping the bottom of the pot with a wooden spoon. This “deglazing” lifts all those flavorful bits from the pot (also known as fond) and melds them into the sauce.

Once combined, stir in the heavy cream. Make sure it’s at room temperature—adding cold cream to hot liquid can cause curdling. Give everything a good stir, then season with kosher salt, black pepper, and red pepper flakes. Want to adjust the heat level? Add chili flakes a little at a time and taste as you go. For more tips on balancing spice and creaminess, check out our creamy mushroom spinach skillet recipe.

Step 3: Add the Pasta and Simmer

Now the pasta joins the party! Add in your dry penne pasta and stir until it’s fully coated in the sauce. This is where the one-pot magic really kicks in—no separate pot for boiling water or draining pasta. Just one pot, one dreamy dish.

Lower the heat to a gentle simmer (somewhere between medium-low and low), and cook uncovered for about 10 minutes. Stir every couple of minutes to prevent sticking or uneven cooking. In this step-by-step process, you’re aiming for the pasta to be about 75% cooked. It’ll finish softening as you add the final ingredients. If you’re wondering whether other pasta shapes can work, check our quick pasta substitution guide.

Step 4: Add Spinach, Basil, and Parmesan

Here comes the green! Once your pasta is nearly done, stir in the fresh spinach and basil. It might look like a lot at first (like spinach always does), but give it a minute and it’ll wilt right down into the sauce. If the sauce gets a little too thick while the spinach cooks, just splash in a bit more chicken stock or even a little water to thin it out.

Next, add your grated Parmesan cheese. Stir it in slowly until it melts completely and gives the pasta a rich, creamy texture. This step-by-step addition of dairy at the end keeps the cheese from clumping or becoming grainy. For best results, shred your Parmesan fresh—pre-shredded cheese often contains anti-caking agents that don’t melt well.

Step 5: Final Touch and Serve

Last but not least in this step-by-step journey: turn off the heat and give the pasta one final stir to make sure everything is beautifully coated and creamy. The sauce should cling to the pasta like a dream.

Scoop the one-pot spinach tomato pasta into bowls and garnish with extra basil or Parmesan if you’re feeling fancy. If you want to add some protein, top it with grilled chicken or even sautéed shrimp for an extra boost.

Feeling inspired by this creamy, one-pot masterpiece? You’ll probably love our savory butternut squash sage pasta for another comforting meal with a twist.

What to Serve with One-Pot Spinach Tomato Pasta

While one-pot spinach tomato pasta is totally satisfying on its own, it pairs beautifully with a few simple sides. A crisp green salad with a tangy vinaigrette is always a good call—something like arugula with lemon juice and olive oil helps cut through the richness. Garlic bread (obviously) is a great way to mop up the leftover sauce. Want to double up on cozy? Serve it alongside this hearty cheddar garlic herb potato soup. If you’re feeling ambitious or feeding a crowd, throw together a side of roasted veggies or a tray of glazed carrots for a colorful, fiber-packed plate.

Key Tips for Making One-Pot Spinach Tomato Pasta

1. Use room temp cream: Cold cream added to hot liquid can curdle—nobody wants that. Let it sit out while you prep.
2. Stir often: Pasta tends to stick if left alone. A few stirs go a long way to prevent a goopy bottom.
3. Taste and adjust: The sauce is flexible. Add more chili flakes for heat or a splash of lemon juice for brightness.
4. Grate your own cheese: Pre-shredded stuff doesn’t melt as smoothly. Trust me—worth the extra minute.
5. Cook pasta al dente: Slightly undercooking lets it finish perfectly in the sauce. Overcooked = mushy mess.

Storage and Reheating Tips for One-Pot Spinach Tomato Pasta

Got leftovers? Lucky you. One-pot spinach tomato pasta stores well in the fridge for up to 4 days. Just let it cool before transferring to an airtight container. For reheating, splash a little water or cream into the pan or microwave container before warming it up. This helps bring back the creamy texture without drying things out. If you’re reheating on the stovetop, do it low and slow, stirring often. Want to freeze it? You can, though the texture of the cream and pasta may change a bit. I recommend skipping the freeze and just eating it all week long. You’ll want to anyway.

FAQs

Can I make it vegetarian?
Absolutely! Just swap the chicken stock for veggie stock.

Can I use a different pasta?
Sure—short shapes like rigatoni or fusilli work well. Just keep an eye on the cook time.

Is it spicy?
It has a gentle kick from the red pepper flakes, but you can tone that down (or crank it up) to taste.

Can I add protein?
Yes! Grilled chicken, shrimp, or even white beans make great add-ins.

Final Thoughts

One-pot spinach tomato pasta isn’t just dinner—it’s a weeknight lifesaver with a splash of cream and a lot of flavor. Whether you’re feeding a hungry household or meal-prepping for the week, this dish gives you all the comfort of a slow-cooked meal in under an hour. It’s simple, flexible, and flat-out delicious. And hey, if this creamy pasta made your dinner table happier tonight, you’ll probably love our creamy chicken mushroom spinach skillet next. Give it a try and keep those one-pot wonders coming!

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