• Login
    • Beat The Budget > Recipes > Mains
    4.72 from 14 votes

    Creamy Tomato & Spinach One Pot Pasta

    Jump to Recipe
    Mimi Harrison 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
    ยฃ1.21
    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 ยฃ20.ย 

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

    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
    ยฃ1.21
    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 (ยฃ0.90/2)=(ยฃ0.45)
    • 3 cloves of garlic, minced (ยฃ0.39/2)=(ยฃ0.20)
    • 8 tbsp tomato puree (ยฃ0.60/2)=(ยฃ0.30)
    • 500 g fusilli (ยฃ0.95)
    • Handful of fresh basil (ยฃ0.55)
    • 150 frozen spinach (ยฃ1.50/2)=(ยฃ0.75)
    • 300 g peas (ยฃ1.25/2)=(ยฃ0.63)
    • 3 tbsp sour cream (ยฃ1.20/2)=(ยฃ0.60)
    • 80 g hard cheese/parmesan, finely grated (ยฃ1.60)

    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)

    Leave a comment and a rating!

    Thank you so much for trying my recipe! I hope you loved it. Iโ€™d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

    Recipe Rating




    Your email address will not be published. Required fields are marked *

    Comments

    1. Tony | 2 years 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
    • Weekly meal plans with a ยฃ20 budget
    • 150+ exclusive recipes
    • Personal dashboard
    • Exclusive step by step videos
    • Shopping list tools
    • Advert Free experience

    JOIN NOW LEARN MORE

    Love this recipe?
    you might also fall in love with these:

    Aubergine parmigiana pasta bake with aubergine round discs, golden brown mozzarella/parmesan and a portion taken. showing the tomatoey pasta.
    Mains

    Aubergine Parmigiana Pasta Bake

    A bowl of tomatoey spaghetti topped with fresh parsley with a blue glass of water in background.
    Mains

    Easy Caramelized Shallot Pasta {Alison Roman Inspired}

    Overhead view of Gochugang pasta (spaghetti) in a large stainless steel pan being mixed with some metal tongs on a white background.
    Mains

    Easy Creamy Gochujang Pasta {in under 15 minutes!}

    Broccoli Pesto Orzo in large pan with a wooden spoon with grated parmesan and basil topping.
    Mains

    Broccoli Pesto Orzo

    Never miss a recipe!

    Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

    Design Rebecca Pollock
    Development Alchemy + Aim
    Share to...
    BufferCopyFlipboardHacker NewsLineLinkedInMessengerMixPinterestPocketPrintRedditSMSTelegramTumblrVKWhatsAppXing