One-pot pasta
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 250 g | long pasta (e.g. spaghetti) |
| 200 g | spinach (baby) |
| 200 g | cherry tomatoes |
| 800 ml | vegetable stock |
| 1 | onion |
| 1 clove | garlic |
| 3 sprigs | thyme |
| 10 g | basil |
| 60 g | Parmesan cheese (grated) |
| salt | |
| pepper | |
| olive oil for frying | |
| basil to serve |
Metric
Imperial
How-To Videos
Utensils
- cutting board
- knife
- cooking spoon
- deep pan
- pasta tongs
Nutrition per serving
Cal
779
779
Protein
31 g
31 g
Fat
38 g
38 g
Carb
347 g
347 g
Step 1/4
- 200 g spinach
- 1 onion
- 1 clove garlic
- 200 g cherry tomatoes
- cutting board
- knife
Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.
Step 2/4
- 1 tbsp olive oil
- cooking spoon
- deep pan
Then, heat some olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.
Step 3/4
- 250 g long pasta
- 3 sprigs thyme
- 10 g 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
- 60 g Parmesan cheese
- salt
- pepper
- basil to serve
- pasta tongs
Season generously with salt and pepper. Serve sprinkled with basil and freshly grated Parmesan.
in Berlin