One-Pot Creamy Tomato Spinach Pasta

Instructions

1. Step 1

   Heat the olive oil in a large Dutch oven or deep pot over medium heat.

2. Step 2

   Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.

3. Step 3

   Add the minced garlic and cook for about 30 seconds, stirring constantly.

4. Step 4

   Pour in the diced tomatoes with their juices, tomato sauce, and vegetable broth.

5. Step 5

   Add the uncooked penne, Italian seasoning, dried basil, crushed red pepper flakes if using, salt, and black pepper.

6. Step 6

   Stir thoroughly so the pasta is mostly submerged in the liquid.

7. Step 7

   Increase the heat and bring the mixture to a gentle boil.

8. Step 8

   Reduce the heat to medium-low and simmer uncovered according to the pasta's approximate cooking time, generally 11 to 14 minutes.

9. Step 9

   Stir frequently, especially toward the end of cooking, to prevent pasta from sticking to the bottom of the pot.

10. Step 10

    If the pasta absorbs the liquid before becoming tender, add vegetable broth or hot water 1/4 cup at a time.

11. Step 11

    Once the pasta is tender, reduce the heat to low.

12. Step 12

    Add the baby spinach and stir until wilted.

13. Step 13

    Add the softened cream cheese and stir until completely melted into the tomato sauce.

14. Step 14

    Stir in the Parmesan cheese until the sauce becomes creamy.

15. Step 15

    Taste and adjust the salt, pepper, or red pepper flakes as desired.

16. Step 16

    Remove the pot from the heat.

17. Step 17

    Garnish with fresh basil or parsley and serve warm.