15-Minute Creamy Tomato Pasta with Spinach (One Pot)

1.Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

3.Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.

4.Pour in the vegetable broth and the crushed tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pan.

5.Bring the liquid to a gentle boil, then add the dry pasta. Season generously with salt and pepper.

6.Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, stirring every 2-3 minutes to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and most of the liquid has been absorbed, creating a thick sauce.

7.Remove the pot from the heat. Stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and creamy.

8.Add the chopped fresh spinach and stir until it has completely wilted into the sauce, which should take about 1 minute.

9.Taste the pasta and adjust seasoning with additional salt and pepper if necessary.

10.Serve immediately in bowls, garnished with extra grated Parmesan cheese.