Cooking Lucid
One-Pot Creamy Tomato and Spinach Pasta with White Beans
A quick, comforting, and meatless pasta dish made entirely in one pot! Creamy tomato sauce, tender pasta, wilted spinach, and hearty white beans create a satisfying weeknight meal.
Prep 10 min
Cook 25 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the One-Pot Pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 12 oz pasta (such as penne, rotini, or shells)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 3 cups fresh spinach
- 1/2 cup heavy cream (or coconut milk for vegan)
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- 1
Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 2
Add Liquids and Pasta
Pour in the crushed tomatoes, vegetable broth, dried basil, and oregano. Stir well. Add the uncooked pasta and bring the mixture to a boil, stirring occasionally.
- 3
Cook Pasta
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring every few minutes to prevent sticking, until the pasta is cooked al dente and most of the liquid has been absorbed. Add the rinsed and drained cannellini beans during the last 5 minutes of cooking.
- 4
Finish the Dish
Stir in the fresh spinach until it wilts. Pour in the heavy cream and stir until well combined and the sauce is creamy. Season with salt and pepper to taste.
- 5
Serve
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition per serving: 500 cal · 20g protein · 75g carbs · 15g fat · 12g fiber
