The Easiest One-Pot Creamy Sun-Dried Tomato & Spinach Pasta
An ultra-creamy, 15-minute stovetop pasta made in a single pot with zero heavy cream or added oils. By simmering organic macaroni directly in broth and plant milk, the natural starches thicken into a velvety, dairy-free sauce tossed with savory sun-dried tomatoes and fresh spinach.
Equipment
- 1 Medium Size Saucepan 3 - 4 quart capacity
- Wooden Spoon or Heat-Safe Silicone Spatula
- Measuring cup and spoons
- Sharp Chef Knife and Cutting Board for chopping the sun-dried tomatoes
Ingredients
- 8 ounces Approx. 2 cups Organic Whole Grain or Regular Elbow Macaroni (un-cooked)
- 1 1/2 cups Organic Low-Sodium Vegetable Broth
- 1 1/2 cups Milk non-dairy (almond or oat milk) or regular dairy milk
- 1/3 cup Sun-Dried Tomatoes packed in water, or drained from oil and finely chopped
- 2 cups Fresh Organic Baby Spinach packed tightly
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Fine Sea Salt plus black pepper to taste
Instructions
- Combine the Base: In a medium saucepan, combine the un-cooked elbow macaroni, vegetable broth, milk, chopped sun-dried tomatoes, garlic powder, onion powder, and sea salt. Stir well to submerge the pasta.
- Bring to a Simmer: Place the saucepan over medium-high heat. Stir frequently from the bottom of the pot. As soon as the liquid begins to bubble, lower the heat to medium-low to maintain a gentle simmer.
- The Starch-Activation Cook: Cook uncovered for 9 to 11 minutes, stirring thoroughly every 1 to 2 minutes. This constant stirring releases the natural pasta starches, creating a thick, glossy cream sauce.
- Wilt the Greens: Once the pasta is tender and the sauce has thickened, turn the burner off completely. Toss the fresh baby spinach directly on top.
- Fold and Rest: Stir gently for 60 seconds or a little longer, until the residual heat wilts the spinach into the creamy pasta. Let sit for 2 minutes to thicken further, then serve warm!