One-pot pasta

Based on 527 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g long pasta (e.g. spaghetti)
200 g spinach (baby)
200 g cherry tomatoes
800 ml vegetable stock
onion
1 clove garlic
3 sprigs thyme
10 g basil
60 g Parmesan cheese (grated)
3 tbsp olive oil
salt
pepper
basil to serve
Metric
Imperial

Utensils

  • cutting board
  • knife
  • cooking spoon
  • deep pan
  • pasta tongs

Nutrition per serving

Cal
779
Protein
31g
Fat
38g
Carb
347g

Step 1/4

Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.
  • 200 spinach
  • 1 onion
  • 1 clove garlic
  • 200 cherry tomatoes
  • cutting board
  • knife

Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.

Step 2/4

Then, heat up 1 tbsp olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.
  • 1 tbsp olive oil
  • cooking spoon
  • deep pan

Then, heat up 1 tbsp olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.

Step 3/4

Now, add pasta, baby spinach, cherry tomatoes, thyme, and basil to the pan and pour in the vegetable stock. Stirring occasionally, simmer for approx. 10 – 12 min. until the liquid has reduced.
  • 250 long pasta
  • 3 sprigs thyme
  • 10 basil
  • 800 ml vegetable stock
  • pasta tongs

Now, add pasta, baby spinach, cherry tomatoes, thyme, and basil to the pan and pour in the vegetable stock. Stirring occasionally, simmer for approx. 10 – 12 min. until the liquid has reduced.

Step 4/4

Season generously with salt and pepper. Serve sprinkled with basil and freshly grated Parmesan.
  • 60 Parmesan cheese
  • salt
  • pepper
  • basil to serve
  • pasta tongs

Season generously with salt and pepper. Serve sprinkled with basil and freshly grated Parmesan.