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One Pot Tomato Basil Spinach Pasta is the easiest pasta you will ever make. Throw all the ingredients into one pot and about 10 minutes later it is done!

I ran across this recipe from a friend of mine.  Being an Italian girl and growing up on pasta, I was skeptical, but I was wrong. Somehow it works.

The starchy water from the pasta enhances the sauce and gives it the perfect texture and richness. The biggest surprise – the pasta was al dente.

You can change up the spinach to any vegetables you have on hand like mushrooms. The sun-dried tomatoes give it a sweet-tart flavor and kicks this tomato sauce up a notch, so I recommend including them.

Sometimes the best things in life are easy!  If you enjoyed this one pot tomato basil spinach pasta video, here is a link to the recipe.

If you try this recipe, please let me know!  Leave a comment, rate it, and don’t forget to tag a photo #ordianryvegan on Instagram so I can see what you came up with.

Are you a pasta lover like me? Then you may enjoy my Vegan Manicotti with Spinach Ricotta or my Garbanzo Bean Soup with Tomatoes and Pasta.

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One-Pot Vegan Tomato Basil Spinach Pasta

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

Main

• 12 ounces spaghetti
• 1 1/2 cups diced tomatoes with liquid (of 1 15 ounce can)
• 1/2 cup sun-dried tomatoes
• 1 sweet onion, cut in julienne strips
• 4 cloves garlic, thinly slices
• 1/2 teaspoon red pepper flakes
• 1/2 tsp salt
• Fresh ground black pepper
• 2 teaspoons dried oregano leaves
• handful of basil, chopped
• handful of spinach (optional) *
• 4 1/2 cups vegetable broth
• 1 tablespoons extra virgin olive oil (optional)

Method

 

Steps

1. Place pasta, tomatoes, sun dried tomatoes, onion, garlic, in a large stock pot. Pour in vegetable broth.
2. Sprinkle the pepper flakes and oregano on top.
3. Drizzle with olive oil if using
4. Add 1/2 tsp salt and some ground black pepper
5. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring every 2 minutes. Cook until almost all the liquid has evaporated until there is about one inch of liquid left in the bottom of the pot. Add the fresh basil and serve.
6. *Add the spinach 7 to 8 minutes into cooking.