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One-Pan Creamy Tomato Spinach Pasta
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One-Pan Creamy Tomato Spinach Pasta

20 minServes 2Nutri-Score C€€
from @on_todays_bake175 imports1 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • tagliatelleGrains250 g
  • cherry tomatoes (halved)Produce300 g
  • shallot (small, thinly sliced)Produce1 piece
  • fresh spinach (2 handfuls)Produce120 g
  • passataPantry60 ml
  • garlic (cloves, thinly sliced)Produce3 pieces
  • dried oregano (1 tsp)Spices1 g
  • dried basil (1 tsp)Spices1 g
  • chili flakes (optional, 1/2 tsp)Spices1 g
  • heavy creamDairy180 ml
  • chicken stockPantry180 ml
  • Parmesan cheese (grated)Dairy40 g
  • olive oilPantry15 ml

per serving

Nutrition

828kcal

Carbs
100 g
Proteins
23 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Grater

step by step

Method

  1. Sauté the aromatics

    • Heat the olive oil in a large pan over medium heat.
    • Add the shallot and garlic and cook until soft and fragrant.
    • Stir in the oregano, basil and chili flakes.
    Step 1

  2. Build the sauce

    • Add the cherry tomatoes and cook until they start to soften and release their juices.
    • Pour in the passata, cream and chicken stock and stir to combine.
    • Bring to a gentle simmer.
    Step 2

  3. Cook the pasta in the sauce

    • Add the tagliatelle to the pan and toss so it is coated in the sauce.
    • Simmer, stirring regularly, until the pasta is al dente and the sauce has thickened.
    Step 3

  4. Add spinach and finish

    • Stir in the fresh spinach and cook until wilted.
    • Take the pan off the heat and fold in the grated Parmesan.
    • Season to taste and serve immediately.
    Step 4
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