Cooking Lucid
One-Pot Creamy Tomato Pasta with Spinach and White Beans
A comforting and quick pasta dish made entirely in one pot for minimal cleanup. Creamy tomato sauce coats tender pasta, while spinach and white beans add nutrition and texture.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Pasta
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1.5 cups dried short pasta (like penne or rotini)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (15 oz) can cannellini beans, rinsed and drained
- 3 cups fresh spinach
- 1/4 cup heavy cream (optional, for extra creaminess)
Step 2 — For Garnish
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- 1
Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- 2
Add Liquids and Pasta
Pour in the crushed tomatoes and vegetable broth. Add the dried pasta, basil, oregano, salt, and pepper. Stir everything together.
- 3
Cook Pasta
Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 15-18 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. Be careful not to let it stick to the bottom.
- 4
Add Beans and Spinach
Stir in the rinsed cannellini beans and fresh spinach. Cook, uncovered, for another 2-3 minutes, or until the spinach is wilted. If using, stir in the heavy cream for extra richness.
- 5
Serve
Serve immediately, topped with grated Parmesan cheese and fresh basil leaves.
Nutrition per serving: 480 cal · 20g protein · 70g carbs · 12g fat · 12g fiber
