One Pot Creamy Tomato Pasta

Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for about 1 minutes. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

Add sun-dried tomatoes, fairlife milk, water/broth, pasta, Italian seasoning, chili flakes, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. 

Bring to a gentle simmer then reduce heat to medium-low and cook for 10–12 minutes, stirring occasionally so the pasta doesn’t stick.

When pasta is tender and sauce is creamy, stir in spinach until wilted. If the liquid has absorbed and your pasta isn’t cooked yet, add a splash more broth and/or milk and continue cooking until the pasta is tender. If your pasta is cooked and there’s still a bit too much liquid, increase the heat to medium high to let it burn off faster.

Season with salt and pepper to taste before serving.