One Pan Creamy Tomato Pasta
A simple and delicious creamy tomato pasta dish that is perfect for busy weeknights, bringing comfort to the dinner table with minimal cleanup.
Ingredients
Pasta Ingredients
- 8 oz pasta (e.g., penne or fusilli) Use any pasta shape you love.
- 2 cups cherry tomatoes, halved You can swap for zucchini or bell peppers.
- 1 cup spinach Can be substituted with kale or arugula.
- 1 cup mozzarella cheese, shredded For a dairy-free option, use dairy-free cheese.
- 2 cups vegetable broth
- 1 cup heavy cream Substitute with coconut cream for dairy-free.
- 3 cloves garlic, minced
- Salt and pepper to taste
- Olive oil For sautéing.
Instructions
Cooking Steps
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they start to burst.
- Stir in the pasta, vegetable broth, and heavy cream.
- Bring to a boil, then reduce heat and simmer until the pasta is cooked, about 10-12 minutes.
- Stir in the spinach and mozzarella cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze portions for about a month. Reheat with a splash of broth or cream to restore creamy texture. Optional: Add cooked chicken or shrimp for extra protein, and some red pepper flakes for a spicy kick.