One-Pan Creamy Garlic Tomato Spaghetti Recipe
Introduction
This one-pan creamy garlic tomato spaghetti is a quick and flavorful dish perfect for busy weeknights. With juicy cherry tomatoes, fresh basil, and a creamy sauce, it’s a comforting meal that comes together with minimal cleanup.
Ingredients
- 1 tbsp olive oil
- 2 cups cherry tomatoes, halved (≈ 300g)
- 2 tbsp minced garlic (≈ 6–7 cloves / 25g)
- Salt and black pepper, to taste
- 1/2 pound dry spaghetti (≈ 250g)
- 3½ cups boiling water (≈ 800ml)
- 1 handful chopped sun-dried tomatoes
- 1 handful fresh basil, chopped
- 4 tsp vegan cream cheese (or regular), optional
- 1 big handful baby spinach (≈ 1 packed cup / 30g)
- 1/3 cup grated vegan Parmesan or regular Parmigiano Reggiano (≈ 25g)
Instructions
- Step 1: In a large deep pan, heat olive oil over medium heat. Add the cherry tomatoes and sauté for 2–3 minutes. Then add the minced garlic, salt, and black pepper. Cook for another 2–3 minutes, until the tomatoes are soft and mushy. Stir in the chopped sun-dried tomatoes and sauté for 1 more minute.
- Step 2: Add the dry spaghetti (break in half if needed) and pour in the boiling water. Bring everything to a boil, cover, and cook on medium-high heat for 8–12 minutes, stirring occasionally, until the pasta is al dente.
- Step 3: Uncover the pan and mix in the chopped basil. If using vegan cream cheese, add it now and stir until melted. Then add the baby spinach and stir until wilted and the sauce is creamy.
- Step 4: Sprinkle with grated Parmesan right before serving. Enjoy immediately!
Tips & Variations
- Use fresh tomatoes instead of sun-dried for a milder flavor, or omit them for simplicity.
- Swap baby spinach for kale or arugula for a different green and flavor profile.
- For a richer sauce, add a splash of plant-based milk or cream along with the cream cheese.
- Top with toasted pine nuts or chili flakes for an extra kick.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well for a quick second meal.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream cheese instead of vegan?
Yes, regular cream cheese works perfectly and will give the sauce a creamy texture. Choose whichever you prefer based on your diet.
Do I need to pre-cook the spaghetti before adding it to the sauce?
No, the spaghetti cooks directly in the boiling water with the sauce ingredients, absorbing the flavors and saving time and cleanup.
PrintOne-Pan Creamy Garlic Tomato Spaghetti Recipe
This One-Pan Creamy Garlic Tomato Spaghetti is a flavorful and easy-to-make meal featuring sautéed cherry tomatoes and garlic combined with pasta cooked directly in boiling water, finished with fresh basil, spinach, and creamy cheese. Perfect for a quick weeknight dinner, it offers a comforting, rich tomato sauce with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 2 cups cherry tomatoes, halved (≈ 300g)
- 2 tbsp minced garlic (≈ 6–7 cloves / 25g)
- Salt and black pepper, to taste
- 1 handful chopped sun-dried tomatoes (optional)
Pasta & Liquids
- 1/2 pound dry spaghetti (≈ 250g)
- 3½ cups boiling water (≈ 800ml)
Finishing Ingredients
- 1 handful fresh basil, chopped
- 4 tsp vegan cream cheese (or regular, optional)
- 1 big handful baby spinach (≈ 1 packed cup / 30g)
- 1/3 cup grated vegan Parmesan (or regular Parmigiano Reggiano) (≈ 25g)
Instructions
- Sauté the base: In a large deep pan, heat the olive oil over medium heat. Add the halved cherry tomatoes and sauté for 2–3 minutes until they begin to soften. Then add the minced garlic along with a pinch of salt and black pepper, cooking for another 2–3 minutes until the tomatoes become soft and mushy. Stir in the chopped sun-dried tomatoes, if using, and sauté for an additional minute to enhance the flavor.
- Add pasta & water: Add the dry spaghetti to the pan, breaking it in half if needed to fit. Pour in the boiling water and bring everything to a boil. Cover the pan and cook on medium-high heat for 8–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed much of the liquid.
- Finish the sauce: Uncover the pan and stir in the fresh chopped basil. If using vegan or regular cream cheese, add it now and stir until completely melted and integrated into the sauce. Add the baby spinach and continue stirring until it wilts and the sauce becomes creamy and well combined.
- Serve: Sprinkle the grated vegan Parmesan or regular Parmesan cheese over the top just before serving. Serve immediately while warm and enjoy the creamy, garlicky tomato spaghetti.
Notes
- Breaking the spaghetti in half helps it fit better in the pan and cook evenly.
- Using boiling water speeds up the cooking process and helps ensure the pasta cooks evenly in one pan.
- Vegan cream cheese and Parmesan can be substituted with regular dairy versions if preferred.
- Add salt gradually and taste test as the cheese may add saltiness.
- This recipe can be easily doubled but use a wider pan for even cooking.
- To make it gluten-free, substitute the spaghetti with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop with a splash of water or broth.
Keywords: one-pan pasta, garlic tomato spaghetti, creamy tomato pasta, easy dinner, vegetarian pasta
