One-Pot Creamy Tomato Pasta

Ingredients

• 1 tablespoonOlive oil
• 1 mediumOnion, chopped
• 2 clovesGarlic, minced
• 12 ozUncooked pasta (e.g., penne, rotini)
• 1.8 lbCanned crushed tomatoes
• 3 cupsVegetable broth
• 1 cupWater
• 1 teaspoonDried oregano
• 0.5 teaspoonRed pepper flakes (optional)
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 0.5 cupsHeavy cream or cream cheese
• 4.9 ozFresh spinach
• Parmesan cheese, for serving (optional)

Instructions

1. 1

   In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

   ⏱ 6 min
2. 2

   Add the uncooked pasta, crushed tomatoes, vegetable broth, water, dried oregano, red pepper flakes (if using), salt, and black pepper to the pot. Stir well to combine, ensuring the pasta is mostly submerged in the liquid.

   ⏱ 2 min
3. 3

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente and most of the liquid has been absorbed, creating a thick sauce.

   ⏱ 20 min
4. 4

   Remove the pot from the heat. Stir in the heavy cream (or cream cheese) and fresh spinach until the spinach is wilted and the sauce is creamy. Taste and adjust seasoning if needed.

   ⏱ 3 min
5. 5

   Serve immediately, garnished with a sprinkle of fresh Parmesan cheese if desired.