creamy tomato spinach pasta recipe
The Best creamy tomato spinach pasta recipe
What I really appreciate about this recipe is how simple it is without sacrificing flavor. It comes together in about 20 minutes, which is a lifesaver on busy evenings. Plus, it’s packed with good stuff—spinach for iron, tomatoes for antioxidants, and whole wheat pasta if you want to keep it on the healthier side. You can tweak it easily too, like swapping in half-and-half for heavy cream or adding a little extra garlic if you’re feeling it. It’s one of those dishes that never gets old, and I always find myself going back to it when I need something reliable, delicious, and just a little bit wholesome.
Creamy Tomato Spinach Pasta
A rich and comforting pasta dish featuring a velvety tomato-cream sauce with fresh spinach. This quick and easy recipe is perfect for weeknight dinners and delivers a burst of flavor in every bite.
🥘Ingredients
- 8 oz (225g) pasta (penne, fettuccine, or spaghetti)
- 1 tbsp salt (for pasta water)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 can (14 oz/400g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- ½ cup (120ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- Salt and black pepper to taste
- 2 cups (60g) fresh spinach, roughly chopped
- Fresh basil leaves
- Extra Parmesan cheese
👨🍳Directions
-
1
Bring a large pot of water to a boil. Add 1 tbsp salt and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside. -
2
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. -
3
Stir in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Simmer for 5-7 minutes, allowing the sauce to thicken slightly. -
4
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Let the sauce simmer for 2-3 minutes until creamy. -
5
Add the chopped spinach to the sauce and stir until wilted, about 1-2 minutes. -
6
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. -
7
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.
🔧Equipment
- Large pot
- Colander
- Large skillet or deep pan
- Wooden spoon
- Cheese grater
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Tomato Spinach Pasta Works
❓ Frequently Asked Questions About Creamy Tomato Spinach Pasta
1. Can I use fresh tomatoes instead of canned tomatoes for this recipe?
Yes, you can substitute fresh tomatoes for canned ones. Use about 4-5 medium-sized ripe tomatoes, blanched, peeled, and chopped. Fresh tomatoes may make the sauce slightly thinner, so you may need to simmer it longer to achieve the desired creamy consistency.
2. How can I make this pasta dish vegan?
To make this recipe vegan, replace the heavy cream with coconut cream or cashew cream. Use nutritional yeast or vegan Parmesan instead of regular cheese, and ensure the pasta itself is egg-free. You can also add a splash of plant-based milk to adjust the sauce’s thickness.
3. Can I add protein like chicken or shrimp to this pasta?
Absolutely! Cooked chicken, shrimp, or even white beans work well in this dish. For chicken or shrimp, sauté them separately with garlic and olive oil before adding them to the pasta. Stir in at the end to avoid overcooking.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or water to loosen the sauce and warm it gently on the stove or in the microwave. Avoid overheating to prevent the sauce from separating.
5. What can I use instead of spinach if I don’t have any?
You can substitute spinach with other leafy greens like kale, arugula, or Swiss chard. For a different flavor, try roasted bell peppers or sun-dried tomatoes. Just ensure any tough greens are finely chopped or blanched before adding to the pasta.
