Creamy Tomato and Spinach Pasta

Name: Creamy Tomato and Spinach Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: ½ lb penne pasta; 1 yellow onion (small dice, 340g, 1.5 cups); 2 cloves garlic (minced, 1 Tbsp); 1 Tbsp olive oil; 14.5 oz. diced tomatoes (1 can); ½ tsp dried oregano; ½ tsp dried basil; ⅛ tsp crushed red pepper; ½ tsp salt; ½ tsp freshly cracked black pepper; 2 Tbsp tomato paste; ½ cup water; 2 oz cream cheese; ¼ cup grated Parmesan (30g); 4 oz fresh spinach

This creamy tomato and spinach pasta combines fresh spinach, canned diced tomatoes, and real cream in a single pan for a restaurant-quality dish that's faster and more flavorful than boxed alternatives.

🌍American 🏷️Creamy pasta 🏷️Easy dinner 🏷️Easy pasta recipe 🏷️Quick pasta recipe

Total

25 min

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Budget Bytes

Ingredients

½ lb penne pasta
1 yellow onion (small dice, 340g, 1.5 cups)
2 cloves garlic (minced, 1 Tbsp)
1 Tbsp olive oil
14.5 oz. diced tomatoes (1 can)
½ tsp dried oregano
½ tsp dried basil
⅛ tsp crushed red pepper
½ tsp salt
½ tsp freshly cracked black pepper
2 Tbsp tomato paste
½ cup water
2 oz cream cheese
¼ cup grated Parmesan (30g)
4 oz fresh spinach

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Instructions

1
Gather and prepare all ingredients.
2
Bring a large pot of water to a boil over high heat. Add the pasta and continue to boil until tender (7-10 minutes). Drain the pasta in a colander.
3
While the pasta is cooking, prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent (3-5 minutes).
4
Add the diced tomatoes (with juices), oregano, basil, crushed red pepper, salt, and some freshly cracked pepper to the skillet. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce.
5
Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted and the sauce is creamy. Add the Parmesan to the skillet and stir until it is melted into the sauce.
6
Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

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Tips & Notes

Pro tips

Add spinach in the last minute of cooking to preserve color and texture—overcooked spinach darkens and becomes mushy.
Reserve 1 cup of pasta water before draining; use it to thin the sauce to your preferred consistency.
Bloom the dried oregano and basil in the hot oil for 30 seconds before adding onions to release their flavors.
Taste and adjust salt and pepper at the end—canned tomatoes vary in saltiness, so season to your preference.

Substitutions

Heavy cream → cream cheese or Greek yogurt (stir in off heat to prevent curdling)
Dried oregano and basil → 1 Tbsp fresh herbs added at the end
Crushed red pepper → red pepper flakes or omit entirely for no heat

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding pasta water to loosen the sauce.

Common Questions

Can I make this ahead of time?

Yes. Cook the pasta and sauce separately, then store both in airtight containers for up to 3 days. Reheat gently on the stovetop, thinning with pasta water as needed.