One-Pan Creamy Tomato Spinach Pasta

Heat the olive oil in a large pan over medium heat.

Add the chopped red onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the halved cherry tomatoes and cook for about 5 minutes, until they start to release their juices.

Add the veggie broth, plant-based cream, dried herbs, chili flakes, salt, and pepper. Stir to combine.

Add the tagliatelle to the pan, stirring to coat the pasta with the sauce.

Bring the mixture to a simmer and let cook for about 15-20 minutes, or until the pasta is al dente and the sauce has thickened.

Stir in the fresh spinach leaves and let cook until wilted.

Taste and adjust the seasoning as needed.

Serve hot, garnished with additional herbs if desired.