Dough & Grains Pasta Vegetables

One Pot Spinach Tomato Spaghetti


I hear you! Quite a number of you have asked for vegetarian recipes, in the option to comment during my Mayer Airfryer Giveaway. This easy one pot recipe has the variation for a vegetarian version. 🙂 Simply substitute the chicken stock to vegetable stock as the base stock for the recipe, and you’ll get yourself a one pot vegetarian meal! 

At first I was afraid that I will have to fight the kids during dinner to finish up their food. You know, because it’s not ‘unhealthy’ looking. Kids, they love their Chicken Nuggets, French Fries, Fish and Chips, Burger, and Chicken Tenders. Basically anything that looks like it’s been fried. But boy was I surprised that dinner was an easy feat that night! The 2 little girls looked at their plate, then dubiously picked up a forkful, and started nibbling. Then my  first born, also the picker one, turned to me and said, “Mmmm! Mom, I like it!”. I probably mouth a “Phew” and “Yay” at the same time. Dinner was polished off their plate in no time. That for me is the best thank you ever! 

As a cooking blogger, I do plan for meals to be posted on my cooking blog. As a working mom, it leaves me with limited amount of time to do so as well. Therefore, I cook as much as I can on the weekends, or on days where I have a little more time to spare. It is recipes like this, that makes cooking less daunting for busy moms like myself. I’m sure that even my helper, who is an avid follower of my cooking blog appreciates recipes like that too. Little prep, with very little clean up. That leaves her with more time in the day to finish the household chores so she can retire for the evening much earlier. 

Alright, enough of my ramblings. If you like to see more recipes like this, drop me a comment. If you tried a recipe from my cooking blog, I’d love to hear from you. Or simply drop me a note to say hi! 🙂

This recipe was made in my 26cm Le Creuset French oven, you can simply multiply the recipe to feed more! 

Tomato Spinach Pasta Process

One Pot Spinach Tomato Spaghetti

Servings 4


  • 250 g instant spaghetti
  • 800 ml low sodium chicken/vegetable stock
  • 1/2 medium onion sliced
  • 6 cloves garlic minced
  • 1 cup cherry or grape tomatoes halved
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 2 cups baby spinach


  • Heat dutch oven and add olive oil.
  • Saute onion until soft, then add garlic and saute for 30 seconds.
  • Add tomatoes, and saute for a minute.
  • Then add stock, pasta, and season with salt and pepper.
  • Bring to boil, lower heat to medium low.
  • Cover and allow to cook for 7-8 minutes.
  • Uncover, and stir in spinach until wilted.
  • Remove from heat, and serve immediately.
Tomato Spinach Pasta

Print Friendly, PDF & Email
Crispy Pan-Roasted Chicken
Aloha Burger

You Might Also Like


  • Reply
    Little Cooking Tips
    28 August, 2015 at 12:17 am

    Delicious recipe Delishar!
    Do you also add some herb, like basil at the end sometimes, or it doesn’t mix well with the baby spinach?
    Thank you for the convenient, quick and flavorful recipe!
    Panos and Mirella

    • Reply
      Sharon Lam
      28 August, 2015 at 12:35 pm

      Thank you!! I used basil as a garnish rather than to flavour the dish. For other dishes I do use basil, and only mix it in the last minute of cooking. 🙂

  • Reply
    29 August, 2015 at 5:48 pm

    i just made it today for dinner. Simple yet so delicious. Thanks for the recipe !

    • Reply
      Sharon Lam
      2 September, 2015 at 9:31 am

      Hi dear! Thanks for trying out the recipe! So glad you enjoyed it! 🙂

  • Reply
    Joyce Teng
    13 September, 2015 at 11:32 pm

    May I know whether I need to cook the spagetti first before putting it together with the rest of the ingredients?

    • Reply
      Sharon Lam
      14 September, 2015 at 7:19 am

      Nope, put uncooked spaghetti into pot as shown in the pictures.

  • Reply
    6 June, 2018 at 6:02 pm

    I shall try this tomorrow. Its seems to be so much easier and healthier

  • Leave a Reply