One-Pot Creamy Tomato Spinach Pasta
This one pot creamy tomato spinach pasta is rich, comforting, and incredibly easy to make. Tagliatelle cooks directly in a creamy tomato broth with garlic, onions, and fresh spinach. Everything simmers in one pan, creating a silky sauce that coats every bite perfectly.
🛒 Ingredients
👩🍳 Instructions
For the chocolate crepes:
250 g tagliatelle or fettuccine
200 g cherry tomatoes, halved
1 small red onion, finely chopped
2 garlic cloves, minced
2 handfuls fresh spinach
400 ml vegetable broth
200 ml heavy cream
1 tsp dried oregano
1 tbsp olive oil
Salt and black pepper to taste
Heat olive oil in a large deep pan over medium heat.
Add chopped red onion and cook for 2–3 minutes until softened.
Stir in minced garlic and cook for another 30 seconds.
Add halved cherry tomatoes and cook briefly.
Place the tagliatelle directly into the pan.
Pour in vegetable broth and heavy cream.
Season with oregano, salt, and pepper.
Bring to a gentle simmer and cover the pan.
Cook for about 10–15 minutes, stirring occasionally so the pasta cooks evenly.
Once the pasta is nearly tender, add fresh spinach.
Stir until wilted and the sauce becomes creamy and thick.
Serve immediately while hot and silky.
✨ Quick Tips
Stir occasionally so pasta doesn't stick together
Add chili flakes for heat
Finish with parmesan for extra richness
Use baby spinach for best texture