Creamy Tomato and Spinach Pasta
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.
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.
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Gather and prepare all ingredients.
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.
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).
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.
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.
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.
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.
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.
Any pasta shape works—try rigatoni, fusilli, or fettuccine. Cook times may vary slightly depending on thickness.
Fresh tomatoes will work but may be more watery. Use about 2 cups chopped fresh tomatoes, drain excess liquid, and adjust seasoning to taste.
Add spinach at the end and stir it in just until wilted. If using frozen spinach, squeeze out excess moisture before adding.
Yes. Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently on the stovetop.
