One-Pot Spinach Tomato Pasta
This Delicious Spinach Tomato Pasta is a creamy, flavor-packed dish that comes together in one pan for minimal cleanup. I developed this recipe to be a reliable weeknight favorite, where the sun-dried tomatoes and fresh basil create a restaurant-quality depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
Scale
- 17 ounces paneer 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
- 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
- Sauté the Aromatics: Heat the sun-dried tomato oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and red chili flakes, cooking for another minute until fragrant. (Pro tip: Sautéing the garlic briefly prevents it from burning and turning bitter).
- Build the Tomato Base: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This crucial step, known as "cooking out" the paste, caramelizes its sugars and deepens its flavor, creating a more complex sauce foundation compared to adding it directly to liquid.
- Add Liquids and Pasta: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where a lot of flavor lives. Add the uncooked paneer pasta and the chopped sun-dried tomatoes. Increase the heat to bring the mixture to a simmer.
- Cook the Pasta: Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for 12-15 minutes, or until the pasta is al dente and has absorbed most of the liquid. The pasta will finish cooking directly in the sauce, which helps it absorb maximum flavor.
- Incorporate Cream and Spinach: Once the pasta is tender, reduce the heat to low. Stir in the heavy whipping cream. Then, add the fresh spinach in handfuls, stirring until each addition wilts into the warm sauce. This method preserves the spinach's vibrant color and nutrients better than prolonged cooking.
- Finish with Cheese and Herbs: Remove the skillet from the heat. Stir in the freshly shredded parmesan cheese until melted and creamy. Finally, fold in the chopped fresh basil and season with kosher salt and black pepper to taste. Let the dish rest for 2-3 minutes off the heat; this allows the sauce to thicken slightly and the flavors to meld perfectly before serving.
Find it online: https://thecookingjournal.com/delicious-spinach-tomato-pasta/