Creamy Tuscan One-Pot Cozy Pasta

This creamy Tuscan one-pot pasta is the kind of meal you make when you want something comforting, rich, and cozy without a lot of cleanup. Everything cooks together in one pot, creating a silky sauce that clings to every bite of pasta. It’s perfect for chilly evenings, slow weekends, or anytime you need a nourishing plant-based dinner that feels like a hug in a bowl.

My Creamy Tuscan One-Pot Pasta is one of those meals that feels comforting from the very first stir. Everything cooks together in one pot, which means the pasta absorbs all the rich, savory flavors as it simmers, creating a naturally creamy sauce without a lot of extra steps. It’s the kind of dinner that works just as well for a quiet weeknight as it does for a cozy weekend meal shared with loved ones. Simple ingredients, minimal cleanup, and big comfort—this is plant-based cooking at its coziest.

Ingredients

12 oz Pasta (Penne or Rotini)

1 Tablespoon Olive Oil

1 Small Onion, diced

4 Garlic Cloves, minced

1/2 cup Sun-Dried Tomatoes (packed in oil), chopped

3 cups Vegetable Broth

1 cup Full-Fat Coconut Milk

2 cups Baby Spinach

1/4 tsp Red Pepper Flakes (optional)

1 tsp Dried Italian Herbs

Salt and Black Pepper, to taste

1/4 cup Nutritional Yeast (for a cheesy flavor)

2 Tablespoons Cornstarch (to make a slurry for thickening using pot liquid)

Instructions

Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until softened (2-3 minutes).

Stir in sun-dried tomatoes and Italian herbs, cooking for 1 more minute.

Add vegetable broth and bring to a boil, reduce to a simmer then add the pasta. Cook for 8 minutes, stirring occasionally until pasta is tender but has a bite.

Stir in the coconut milk and nutritional yeast. In a small bowl mix the cornstarch together with about 1/4 cup of the liquid from the pot. Pour the cornstarch slurry into the pot and mix in evenly. This will thicken up the sauce and give the pasta that creamy silky texture.

Toss in the baby spinach and simmer for 2-3 minutes until the spinach wilts.

Adjust salt and pepper to taste, and add red pepper flakes if desired.

Serve hot and garnish with fresh basil if you'd like.