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    4.72 from 14 votes

    Creamy Tomato & Spinach One Pot Pasta

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    Mimi Harrison Posted on Updated on
    A cheesy, creamy, one-pot delight loaded with nutrients and tasty ingredients.
    Prep time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    £1.21
    Makes: 5
    mains
    British
    Freezable

    Table of Contents

    1. About

    About

    This recipe is part of a series that I made in collaboration with The Times Money Mentor. Head over to their page to see the full recipe and article where I explain how I make 15 meals for £20. 

    Disclosure: This post is related to a paid collaboration on Instagram. 

    Creamy Tomato and Spinach One Pot Pasta

    by Mimi Harrison
    Print
    4.72 from 14 votes
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    £1.21
    mains
    British
    Freezable
    Servings: 5
    Creamy Tomato & Spinach One Pot Pasta in a large pan garnished with fresh basil.
    MetricUS Standard
    A cheesy, creamy, one-pot delight loaded with nutrients and tasty ingredients.

    Ingredients

    • 100 g shallots, finely diced (£0.90/2)=(£0.45)
    • 3 cloves of garlic, minced (£0.39/2)=(£0.20)
    • 8 tbsp tomato puree (£0.60/2)=(£0.30)
    • 500 g fusilli (£0.95)
    • Handful of fresh basil (£0.55)
    • 150 frozen spinach (£1.50/2)=(£0.75)
    • 300 g peas (£1.25/2)=(£0.63)
    • 3 tbsp sour cream (£1.20/2)=(£0.60)
    • 80 g hard cheese/parmesan, finely grated (£1.60)

    Cupboard Essentials

    • Salt & Pepper
    • 1 tbsp olive oil
    • 1 tsp chilli flakes optional
    • 1.2 litre chicken or vegetables stock

    Method

    • To a large/deep non-stick frying pan, add the shallots and season with salt, pepper and chilli flakes. Fry on a medium heat for 2 minutes.
    • Next, add the tomato puree and garlic. Continue to fry for 6 minutes until darkened.
    • Add the fusilli, half of the fresh basil and stock, stirring to combine. Cover with a lid, timer set to 5 minutes.
    • After this time, add the frozen spinach and peas. Stir to combine and continue to cook for a further 5 minutes.
    • Remove the lid and turn off the heat. Stir in the sour cream and parmesan. Season with extra salt, pepper and optional chilli flakes. Top with the remaining fresh basil.

    Nutrition

    Servings: 5 servings
    Fat: 14g
    Calories: 584kcal
    Carbohydrates: 91g
    Protein: 21g
    As Seen On
    4.72 from 14 votes (13 ratings without comment)

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    Comments

    1. Tony | 1 year ago

      I discovered this website a few months ago and I’ve been back many many times! I’ve been very impressed with the quality of the dish with a budget at the heart of it. I’ve tried a number of the vegetarian recipes and this one is our favourite, I can honestly say that we have it just about every week.5 stars

      Reply
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