What's an easy one-pot vegetarian dinner that feeds four for under $15?

Here is a simple, comforting One-Pot Creamy Tomato, White Bean & Spinach Pasta. It comes together in about 25 minutes, costs around $10 to $12 total, and makes four hearty servings.

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Ingredients

• 1 lb (450g) short pasta (penne, rigatoni, or rotini) – $1.25
• 2 cans (15 oz each) cannellini or Great Northern beans, rinsed & drained – $2.00
• 1 jar (24 oz) marinara sauce (or canned crushed tomatoes) – $2.00
• 4 cups vegetable broth (or water with a bouillon cube) – $1.50
• 1 small yellow onion, diced – $0.50
• 3 cloves garlic, minced – $0.30
• 4–5 oz (about 3 packed cups) fresh baby spinach – $2.00
• 2 tbsp olive oil – $0.30
• 1 tsp Italian seasoning + salt and black pepper to taste – $0.20
• Optional topping: ¼ cup grated parmesan or nutritional yeast – $1.00

Total Estimated Cost: ~$11.00

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Instructions

1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Add the garlic and Italian seasoning; stir for 1 minute until fragrant.
2. Combine: Pour in the marinara sauce, vegetable broth, uncooked pasta, and drained beans. Stir well to ensure the pasta is submerged in liquid.
3. Simmer: Bring the mixture to a gentle boil, then lower the heat to medium-low. Cover and simmer for 10–12 minutes, stirring every few minutes so the pasta doesn't stick, until the pasta is al dente and most of the liquid is absorbed.
4. Finish: Turn off the heat. Stir in the fresh spinach a handful at a time until wilted from the residual heat.
5. Serve: Taste and adjust with salt and pepper. Top with parmesan or a pinch of red pepper flakes if desired.

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Tips & Variations

• Extra creaminess: Stir in 2 tablespoons of cream cheese, sour cream, or a splash of coconut milk right at the end.
• Veggie boost: Throw in sliced mushrooms or diced zucchini along with the onions in step 1.