One-Pot Spinach Tomato Pasta
This delicious One-Pot Spinach Tomato Pasta combines fresh spinach, sun-dried tomatoes, and a creamy sauce for a comforting meal, ideal for busy weeknights.
Ingredients
Pasta and Stock
- 17 ounces paneer pasta
- 4 cups chicken stock Can be replaced with vegetable stock for vegetarian option.
- 1/3 cup tomato paste
Vegetables and Flavorings
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 4 to 5 ounces fresh spinach Use more for a greener dish.
- 1 cup sun-dried tomatoes
- 1 teaspoon red chili flakes Adjust for spiciness.
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup fresh basil Chopped, for garnish.
Creamy Elements
- 1 cup heavy whipping cream
- 1/2 cup freshly shredded parmesan cheese Plus extra for serving.
- 1 tablespoon sun-dried tomato oil For cooking.
Instructions
Preparation
- In a large pot, heat the sun-dried tomato oil over medium heat.
- Add the chopped onion and cook until it becomes soft and translucent.
- Stir in the minced garlic and red chili flakes, cooking for another minute.
Cooking
- Add the paneer pasta, chicken stock, tomato paste, kosher salt, and black pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, or until the pasta is cooked.
- Stir in the heavy whipping cream, fresh spinach, and sun-dried tomatoes, cooking until the spinach wilts.
- Remove from heat and mix in the freshly shredded parmesan cheese and basil.
- Taste and adjust seasonings as needed.
Notes
For added flavor, let the dish sit for a few minutes after cooking before serving. You can add other vegetables such as bell peppers or zucchini to enhance the dish. Store leftovers in an airtight container in the refrigerator for up to three days.