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To create a delicious One Pan Creamy Tomato Pasta, gather these simple ingredients: - 12 oz (340g) pasta (fusilli or penne recommended) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup vegetable broth - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - ¼ teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup fresh spinach - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish This list gives you everything you need for a hearty meal. I recommend using fusilli or penne pasta, as they hold the sauce well. The garlic adds great flavor, and crushed tomatoes give a rich base. Heavy cream makes the dish creamy and smooth. Fresh spinach not only adds color but also nutrients. You can adjust the red pepper flakes for your heat preference. For a full recipe, check out the details in the One Pan Creamy Tomato Pasta section. Happy cooking! Preparing the Base - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add 3 cloves of minced garlic and sauté for about 1 minute. You want it to smell great, but be careful not to burn it. Making the Sauce - Stir in 1 can of crushed tomatoes, 1 cup of vegetable broth, and 1 cup of heavy cream. - Mix everything well and bring it to a gentle simmer. - Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and ¼ teaspoon of red pepper flakes if you like some heat. Season with salt and pepper to taste. Cooking the Pasta - Now, add 12 oz of uncooked pasta directly into the pan. Stir well to make sure the pasta is covered in the sauce. - Cover the pan with a lid and let it simmer for about 10-12 minutes. Stir it occasionally. - Check the pasta for tenderness and look at the sauce's thickness. If it’s not thick enough, let it simmer a bit longer. - Once the pasta is al dente, remove the lid and stir in 1 cup of fresh spinach. Cook for another 2-3 minutes until it wilts. - Finally, take the pan off the heat and stir in ½ cup of grated Parmesan cheese. It should melt and make the dish creamy. Adjust the seasoning if needed. For the full recipe, check out the details above! - Stir occasionally to prevent sticking. This keeps the pasta moving and helps it cook evenly. - Adjust the simmering time based on pasta type. Fusilli cooks faster than penne, so check it often. - Use fresh herbs for a brighter taste. Fresh basil or parsley can lift the dish. - Add a splash of white wine for richness. This adds depth and a nice acidity to the sauce. - Serve with grated Parmesan and fresh basil for garnish. This adds color and flavor. - Drizzle with olive oil for a finishing touch. It gives the dish a nice sheen and extra taste. For the full recipe, check out the One Pan Creamy Tomato Pasta instructions. {{image_2}} You can easily change this dish to fit your needs. If you want a dairy-free option, swap heavy cream for coconut cream. This change keeps the dish creamy and rich without the dairy. If gluten is a concern, use gluten-free pasta as a substitute. It works great and tastes just as good. Feel free to get creative with add-ons. You can incorporate vegetable mix-ins like bell peppers or zucchini. These add color and nutrients. For a protein boost, add grilled chicken or shrimp. They make the meal more filling and hearty. Mix up the flavor with different sauces. Experiment with pesto for a fresh, herby taste. This twist can brighten the dish. You can also try adding sun-dried tomatoes. They bring a sweet and tangy depth to your One Pan Creamy Tomato Pasta. For the full recipe, check out the details above. After you enjoy your One Pan Creamy Tomato Pasta, store leftovers in an airtight container. Keep it in the fridge for up to three days. This way, you can enjoy it again soon! When you are ready to eat, reheat the pasta on the stove. Add a splash of water or broth to keep it creamy. Stir gently and heat until warm. This keeps the pasta from drying out. If you want to save some for later, freeze the pasta in portions. Use freezer-safe containers or bags. It can last for up to three months in the freezer. When you want a meal, just thaw and reheat. Enjoy a tasty dish with no extra effort! Yes, you can prepare this dish in advance. Just store it in the fridge. When you want to eat it, heat it up on the stove. It tastes great even after a day or two. I recommend using fusilli or penne for this recipe. They hold sauce well and cook perfectly in one pan. Both types add a nice texture to the dish, making every bite enjoyable. To spice things up, you can add more red pepper flakes. If you like a stronger kick, chop some chili peppers and mix them in. Adjust the amount to fit your heat preference. Yes, you can use fresh tomatoes. Just be sure to chop them finely and adjust the cooking time. Fresh tomatoes may take longer to break down into a sauce. Enjoy the fresh taste! This recipe for One Pan Creamy Tomato Pasta includes simple steps and fresh ingredients. You prepare the base, make a rich sauce, and cook the pasta all in one pan. Don't forget the tips for flavor and presentation. You can also customize it with different dietary needs or add proteins. In the end, this dish not only saves time but also tastes great. Enjoy making it your own!

- One Pan Creamy Tomato Pasta

Craving a delicious and easy dinner? Dive into this One Pan Creamy Tomato Pasta recipe that's sure to impress! With just a few simple ingredients, you can create a comforting meal that's creamy, flavorful, and packed with nutrients. Perfect for busy nights, this dish combines pasta, fresh spinach, and a rich tomato sauce in one pan for minimal cleanup. Click through to explore the full recipe and make your next dinner a hit!
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Ingredients
  

12 oz (340g) pasta (your choice, fusilli or penne work great)

1 tablespoon olive oil

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 cup vegetable broth

1 cup heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

¼ teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

1 cup fresh spinach

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large skillet or deep pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

    Stir in the crushed tomatoes, vegetable broth, and heavy cream. Mix well and bring the mixture to a gentle simmer.

      Add the dried basil, oregano, red pepper flakes, and season with salt and pepper. Stir to combine.

        Once the sauce is simmering, add the uncooked pasta directly into the pan. Stir well to ensure the pasta is submerged in the sauce.

          Cover the pan with a lid and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.

            Remove the lid and stir in the fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted.

              Remove the pan from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if needed.

                Serve warm, garnished with fresh basil leaves and extra Parmesan cheese, if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4