One-Pot Creamy Tuscan Pasta
One pot. Fourteen minutes. A creamy, garlicky pasta loaded with sun-dried tomatoes and wilted spinach that tastes like it came from a Tuscan trattoria. The pasta cooks directly in the sauce, which means it absorbs all that flavor AND you only have one pot to wash.
Why You’ll Love This Recipe
- Truly one pot — pasta cooks right in the sauce
- Creamy without heavy cream (uses pasta water + parmesan)
- Sun-dried tomatoes add intense, concentrated flavor
- Restaurant taste, minimal cleanup
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One-Pot Creamy Tuscan Pasta
Ingredients
- 12 oz penne or rigatoni
- 3 cups chicken or vegetable broth
- 1 cup water
- 1/3 cup sun-dried tomatoes (oil-packed), sliced
- 3 cloves garlic, minced
- 3 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
- 1/4 cup cream cheese (2 oz)
- 1 tablespoon olive oil
- Red pepper flakes
Instructions
- In a large pot, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, cook 1 minute.
- Add broth, water, and pasta. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for 10-11 minutes until pasta is al dente and most liquid is absorbed.
- Reduce heat to low. Stir in cream cheese and parmesan until melted and creamy.
- Add spinach and stir until wilted (about 30 seconds).
- Season with salt, pepper, and red pepper flakes. Serve immediately with extra parmesan on top.
Recipe Tips
- Stir occasionally while pasta cooks to prevent sticking to the bottom.
- The sauce will thicken as it sits — add a splash of broth to loosen leftovers.
- Cream cheese is the secret to creamy sauce without heavy cream.
- Add grilled chicken or Italian sausage for a protein boost.
Calories: 440 | Protein: 18g | Fat: 14g | Carbs: 60g
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Nutritional information is estimated and may vary based on ingredients used.
