One-pot pasta

Based on 637 ratings

Verena

Founder at Kitchen Stories

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)
salt
pepper
olive oil for frying
basil to serve
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
779
Protein
31 g
Fat
38 g
Carb
347 g
  • Step 1/4

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

    Then, heat some 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 some 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 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

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