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Creamy Spinach Tomato Pasta

This ultra creamy homemade pasta dish comes together in just 20 minutes – and with only one pot to clean!

A rich and ultra creamy pasta recipe, without all the unhealthy fat and calories - This delicious one-pot meal is a weeknight staple - We never have any leftovers! @choccoveredkt https://chocolatecoveredkatie.com
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The sauce is so thick and creamy – even without ANY heavy cream!

Something you might not know about me is that I am a huge hockey fan – Seriously, ask me any sort of useless hockey trivia and I will probably know the answer without even having to stop and think.

Come playoff season, you can find me with eyes glued to the television and remote in hand, especially if my team has a chance to win.

I’m lucky enough to have my two favorite teams in the playoffs this year (Dallas Stars and Washington Capitals), which makes for one very happy Katie.

I quickly threw together this creamy tomato pasta dish on Monday night as a simple and filling meal I could enjoy before watching the games. With just one skillet and no need to chop any vegetables or blend ingredients, I made myself a leisurely dinner and cleaned the entire kitchen, all before 7 PM.

For dessert, try these Vegan Chocolate Chip Cookies or these Black Bean Brownies!

A rich and ultra creamy pasta recipe, without all the unhealthy fat and calories - This delicious one-pot meal is a weeknight staple - We never have any leftovers! @choccoveredkt https://chocolatecoveredkatie.com
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Step 1:

Cook the pasta according to package directions, in salted boiling water.

Drain, but do not rinse.

farfalle pasta
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Step 2:

While the pasta cooks, sauté the garlic for 1 minute, then add the flour, onion powder, and salt.

Whisk in remaining sauce ingredients and bring to a boil, whisking constantly.

vegan pasta sauce recipe
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Step 3:

Add the pasta and stir to coat. Taste, and season with salt and pepper if desired.

If the pasta absorbs the sauce and looks a little dry, stir in a little more milk of choice until sauce is creamy again.

A rich and ultra creamy pasta recipe, without all the unhealthy fat and calories - This delicious one-pot meal is a weeknight staple - We never have any leftovers! @choccoveredkt https://chocolatecoveredkatie.com
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I’ve made this recipe two different ways now, and both are equally delicious:

The first option is to use cashew cream. If you haven’t tried my recipe for Homemade Cashew Cream yet, you should definitely check that one out at some point – It’s incredibly versatile and can be used to add richness and creaminess to both sweet and savory dishes, for a fraction of the calories in heavy cream!

The other option, which I tried out on Monday night, is to use unsweetened creamer or a half-&-half-type product. I was recently introduced to Nutpods Dairy-Free Creamer, and I was head-over-slippers in love at first taste of the thick vegan creamer.

(I work from home. Ergo, slippers are my footwear of choice.)

Immediately upon receiving the package, I tried it straight from the bottle… and I can’t say that was the only time I drank it straight from the bottle, either. The creaminess is just too hard to resist! Yes, I was the girl who would drink heavy cream straight from the carton as a child whenever my mom would make homemade whipped cream. She’d turn around, and half the heavy cream container would have disappeared.

If this were an iphone, I’d insert the embarrassed emoji now.

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Super Creamy One Pot Spinach Tomato Pasta Recipe
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Be sure to also try these 12 Vegan Pasta Recipes

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Creamy Spinach Tomato Pasta

This creamy homemade pasta dish comes together in just 20 minutes, with only one pot to clean.
4.92/5 (26)
Total Time 25 minutes
Yield 4 – 6 servings

Ingredients

  • 8 oz dry pasta – such as farfalle
  • 1-2 tbsp olive oil or buttery spread or oil spray
  • 1 1/2 tbsp minced garlic
  • 3 tbsp flour (spelt, white, or sweet rice flour)
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1 1/2 tsp dried oregano
  • 1 cup cashew cream or unsweetened creamer – I like Nutpods Dairy Free Creamer
  • 1/4 cup Parmesan-type topping or nutritional yeast, optional
  • 1 cup unsweetened milk of choice or additional creamer
  • 1 can diced tomatoes, or 14 oz diced tomatoes
  • 1 cup fresh or 1/2 cup frozen spinach, optional

Instructions

  • Bring a salted pot of water to a boil. Boil pasta according to package directions, then drain fully but do not rinse. Meanwhile, sauté the garlic in the oil for 1 minute. (Technically, you can use oil spray, but the oil will give a richer flavor and will help the sauce adhere to the pasta – It amounts to less than a teaspoon per serving, and I really think the flavor will be much better if you use oil instead of spray.) Add the flour, onion powder, and salt. Sauté an additional minute, then whisk in the creamer, milk, oregano, and Parmesan, if using. Bring to a boil, whisking constantly. Boil and whisk for about a minute, then add the tomato and spinach – You can omit the spinach if desired. Stir until sauce thickens. Add the pasta and stir to coat. Season with salt and pepper if desired. If the pasta absorbs the sauce and looks dry, stir in a little more milk of choice until sauce is creamy again.
    View Nutrition Facts

Notes

Also be sure to try this creamy Cauliflower Alfredo Sauce Recipe.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Pasta Recipes:

Vegan Mac And Cheese Recipe

Vegan Mac And Cheese

Healthy Mac And Cheese

Healthy Mac And Cheese

Rotini Garlic Pasta Recipe

Creamy Vegan Garlic Pasta

4.92/5 (26)

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Published on April 21, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Reader Interactions

48 Comments

Leave a comment or reviewLeave a rating
  1. Lauren D says

    I’m for sure making this for dinner this weekend! It looks SO delicious!! And it makes me even more excited for your savory cookbook! 🙂

    5/5

    5/5

  2. Rachel says

    Mmm pasta…This look very simple and tasty!
    Btw, and I’m not trying to point fingers, but you called the creamer “nudpods” in one part of the post and “nutpods” in another. 🙂 It’s actually “nut,” right? Just checking.

  3. Gail says

    Ooh that creamer sounds delicious! I am with you on the drinking cream thing. I’m going to check out that brand ASAP! 🙂

    Also the pictures are stunning.

  4. Alexa says

    I cannot believe how CREAMY the recipe looks! Making this for sure. And your photos alone have sold me on the vegan creamer, which I’ve never seen before. I just put it on the grocery list for my next Whole Foods run!

  5. Caitlin says

    This looks amazing! I love how creamy and flavorful it looks and that there’s no heavy cream in it. Absolute perfection – can’t wait to make it!

  6. Brenda Walker says

    This sounds delicious! I love your first dessert cookbook and can’t WAIT for your new meal cookbook to come out! Do you have a release date yet?

    • Chocolate Covered Katie says

      I’m talking with publishers and trying to find one whose vision for the second book aligns with mine (a focus on savory recipes as opposed to another dessert book)… If all goes well, either late 2017 or early 2018 sound possible 🙂

  7. JoAnne says

    Made this tonight, was really good! I added a boat load of fresh spinach instead (had some I needed to use!) and saute’d some onion and red bell pepper with the garlic too. Thanks for this recipe, I am definitely making it again!

    5/5

    5/5

  8. Eveline says

    Made this yesterday, when I got this recipe in the mail I immediately wanted to try it 🙂 When it was done it looked exactly like your pictures ^^ and it was super creamy and dilicious 🙂 I used light soy cream btw and it worked really well 🙂

    Thank you for all the great recipes every week! You are amazing! 🙂

    5/5

    5/5

  9. Nadia says

    YES!!!!! I have missed creamy things since going vegan and I HATE coconut anything so that is out for me, and so many recipes that are vegan call for canned coconut milk to make it thick and creamy so it’s frustrating for someone who hates coconut. This made me so happy! I am all over this recipe!!!

    5/5

    5/5

  10. Marina @ A Dancer's Live-It says

    Katie this looks so delicious my mouth is watering right now! I’m also a huge hockey fan because I was born and raised in a hockey town. My boyfriend lives in DC so he’s now a Caps fan too! The next time I visit him I’m secretly wishing I’ll run into you too 🙂

    5/5

    5/5

  11. Polly says

    I made this for dinner tonight and it was wonderful. But i used a pound of spaghetti and it was still very saucy. I might have been able to use more pasta.
    My super picky, pasta loving 13 year old son liked it a lot.
    I’m so glad I have leftovers for a yummy lunch!

    5/5

    5/5

  12. Bites for Foodies says

    My kids love pasta, especially cream-based sauces. This is a great way to offer them a healthier option. I usually make my cream sauces the same way but instead of creamer I add a few pieces of Laughing Cow cheese and Parm. When you add the cooking water from the pasta it metls it, creating a super smooth and creamy sauce!

    5/5

    5/5

  13. Roxanne says

    My fiance made this last night! It was delicious! I’ve been using Nutpods in my coffee for months and hadn’t thought to use it in other recipes.

    And for the person who asked about where to find Nutpods, it’s not available where I live but it is on Amazon.

    5/5

    5/5

  14. Shayna says

    I really liked this, and I’m definitely saving it to make it again soon! It’s super easy, and the creaminess is to die for — would hardly know it’s vegan. I opted for fresh, chopped Roma tomatoes that I sauteed first before adding them near the end. I think next time I’ll add more nooch or something else for spices — it was a little too simple for me personally, but it would be SO easy to kick it up with a lot of spice variations. Thank you for this!

    5/5

    5/5

  15. D says

    This was extra delicious. My kids loved it and my husband even asked for seconds! We used the Nutpods Original Creamer you recommended, which was very good. I still have to try your cashew cream though!

  16. stefano says

    you shoukld try traditional italian cooking cream, if you do not want to prepare yourself, like the granarolo cooking cream that comes in mini-tetrapak packages, normally used in Italy for these ecipes. the nutpods is probably too cheasy, and the almonds milk is not completerly adapt for the recipe, is to distant from the original taste.

    the rest, fantastic.

    4/5

    4/5

  17. stefano says

    you shoukld try traditional italian cooking cream, if you do not want to prepare it yourself, like the granarolo cooking cream that comes in mini-tetrapak packages, normally used in Italy for these recipes. the nutpods is probably too cheasy, and the almonds milk is not completerly adapt for the recipe, it is too distant from the original taste.

    the rest is, fantastic.

    4/5

    4/5

  18. Lena says

    Can we all please all take a minute to appreciate this masterpiece of healthy comfort food? I used soy creamer and soy milk and added just a tad parmesan. Soooo delicious. Made the whole recipe so I have something left for tomorrow. I’m not going to share ?

    5/5

    5/5

  19. Carin says

    I just discovered Nutpods – and I love it! I may be lactose-intolerant and the thought of not being able to use half and half in my coffee was actually keeping me from starting the dairy-free test! LOL I was so excited to find Nutpods. Doubly so, now that I discovered this recipe! Can’t wait to try it!

    5/5

    5/5

  20. Emily says

    Made this last night for dinner, yum! I made a couple adjustments. I added some chopped onion instead of onion powder, I used just whole milk instead of any creamer, and used kale instead of spinach. Turned out great! Keep the wonderfully delicious recipes coming!

  21. Diana says

    I made this tonight, and I thought it was fairly good but a bit bland (except for the oregano flavor, which was a bit too prominent); the addition of a bit of salt and pepper helped, and my family added cheddar cheese to their servings. I used half and half (I am not vegan), Kraft Parmesan, and unsweetened cashew milk. I omitted the spinach. I needed to add some cornstarch to thicken the sauce, but after I did that, the consistency was perfect. If I make this again, I will probably use less oregano or replace it with Italian seasoning, and add pepper and cheese.

  22. Sedzida says

    Made this for dinner! The sauce took like 15 minutes to make! So quick and so delicious!!! My family loved it! I barely saved any for lunch tomorrow! Will definitely be making this pasta again!

  23. Aimee B. says

    I finally got around to making this and it was absolutely delicious! I used mini farfalle, which we all loved. I didn’t have any spinach on hand, but it was amazing just the same. Thanks for such a great recipe! 🙂

    • Julie Dove says

      When it says unsweetened creamer, you can use any creamer you wish as long as it is unsweetened. You could also use coconut cream.

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