One-Pot Spinach Tomato Pasta

This one-pot spinach tomato pasta perfectly balances rich and light for a healthy meal that leaves you satisfied for hours. Ready in under half an hour, with just one pot to clean, this is the recipe to have at hand on those days when home cooking is the last thing on your mind.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
15 cherry tomatoes, halved
1 ½ cup vegetable stock
1 ⅓ cup fusilli pasta
2 cups spinach, roughly chopped
1 bunch fresh basil, finely chopped
1 tablespoon nutritional yeast, optional
Salt and pepper, to taste

Instructions

Heat the olive oil in a large saucepan over medium-high heat. Add onion to the pan, cook for a couple of minutes until it starts to brown, then add the garlic. Cook for another minute for the aroma to fully develop.
Add the tomatoes, and let them cook for a minute or so. Squash half of them with a fork for a mushier texture. Pour in the vegetable stock.
Add pasta, make sure it is fully submerged in liquid, and bring the whole thing to a boil.
Cover, reduce heat to medium-low, and cook for 7 minutes or until pasta is almost done.
Slowly add spinach in batches, stirring until it wilts. Add fresh basil and nutritional yeast and cook for a few minutes more. Season to taste.
Remove the pan from heat and let it sit for 5 minutes before serving.

Notes

Storing Instructions: This pasta can easily sit in the fridge for up to two days. When ready to serve, add a splash of water and reheat the pasta on the stove, just until heated through.

Nutrition