This cozy, One-Pan Creamy Tomato and Spinach Pasta is a total weeknight dinner hero—and yes, it works beautifully with gluten-free pasta, because I’ve made it that way myself! It’s rich, comforting, and comes together in just one pan with no draining required.
Table of Contents
Ingredients for One-Pan Creamy Spinach Tomato Pasta
- Pasta (12 oz – regular or gluten-free, both work great)
- Chicken broth (3 cups)
- Heavy cream (2 cups)
- Grape tomatoes (10 oz)
- Fresh spinach (one handful)
- 1/2 a red onion
- Mince garlic (1 tbsp)
- Dried oregano (1 tsp)
- Salt (1 tsp)
- Black pepper (1 tsp)
- Shredded Parmesan cheese (8 oz)
- Olive oil (1 tbsp)
- Tomato paste (4 tbsp)
How to Make One-Pan Creamy Spinach Tomato Pasta
This is the easiest thing to make. You literally throw it all together in one pan and let it cook until the pasta’s done.
In a large skillet combine all the ingredients together.
Stir in the tomato paste until fully mixed into the liquid.
Turn the heat to high until the mixture starts to boil, then reduce to a simmer.
Continue stirring occasionally.
Cover the pan and let it simmer, stirring occasionally, until the pasta is tender and the sauce thickens.
Add the Parmesan cheese and let it melt, stirring occasionally.
Let it simmer uncovered for a minute or two if the sauce needs thickening. Then serve hot!
Tips & Suggestions
- I’ve personally tested this with gluten-free pasta, and it turns out just as creamy and delicious.
- Be sure to stir gluten-free pasta a little more often to prevent sticking.
- If the sauce starts to reduce too fast before the pasta is done, just add a splash of broth or cream.
- Add protein like grilled chicken or sautéed mushrooms to bulk it up.
- Want it spicy? A pinch of red pepper flakes goes a long way.
- Serve with garlic bread or a side salad for a full dinner spread.
FAQ
Q: Can I use gluten-free pasta in this recipe?
A: Yes! I’ve made it myself with gluten-free pasta (I mainly cook with gluten-free Barilla pasta) and it works beautifully. Just keep an eye on the cook time—it can vary slightly.
Q: Can I use a dairy-free substitute for the cream and cheese?
A: You can try using coconut cream and a dairy-free Parmesan alternative, but note that the flavor will change.
Q: How do I reheat leftovers?
A: Store in the fridge for up to 4 days. Reheat gently with a splash of broth or cream to revive the sauce.
Creamy Tomato and Spinach Pasta
Ingredients
- 12 oz pasta (gluten-free or regular)
- 3 cups chicken broth
- 2 cups heavy cream
- 10 oz grape tomatoes
- 1 handful fresh spinach
- 4 tablespoons tomato paste
- 1 tablespoon olive oil
- 1/2 a red onion, chopped
- 1 tablespoon garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- a pinch of red pepper flakes
- 8 oz Parmesan cheese
Instructions
- This is the easiest thing to make. You literally throw it all together in one pan and let it cook until the pasta's done.
- In a large skillet combine all the ingredients together.
- Stir in the tomato paste until fully mixed into the liquid.
- Turn the heat to high until the mixture starts to boil, then reduce to a simmer.
- Continue stirring occasionally.
- Cover the pan and let it simmer, stirring occasionally, until the pasta is tender and the sauce thickens.
- Add the Parmesan cheese and let it melt, stirring occasionally. Let it simmer uncovered for a minute or two if the sauce needs thickening.
- Then serve hot!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 858Total Fat: 64gSaturated Fat: 37gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 187mgSodium: 2303mgCarbohydrates: 47gFiber: 4gSugar: 9gProtein: 28g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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