There’s something magical about a bowl of creamy pasta that just feels like a warm hug at the end of a long day. This Creamy Tomato and Spinach Pasta strikes that perfect balance between comfort food indulgence and wholesome ingredients that you can feel good about serving to your family.
Ready in just 45 minutes, this pasta dish combines the rich tanginess of tomatoes with the silky texture of cream and the fresh pop of spinach. It’s one of those versatile recipes that works equally well for a weeknight dinner or when you’re entertaining guests who appreciate homestyle cooking with a touch of elegance.
Why You’ll Love This
- One-pot wonder that minimizes cleanup while maximizing flavor
- Perfect balance of creamy indulgence and fresh vegetables
- Customizable with protein add-ins like grilled chicken or shrimp
- Uses pantry staples you likely already have on hand
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 1/2 pound penne pasta
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- Fresh black pepper to taste
- Pinch of crushed red pepper (optional)
- 2 ounces cream cheese
- 1/4 cup grated Parmesan
- 4 ounces fresh spinach
Instructions
- Boil pasta in large pot until tender, about 7-10 minutes. Drain in colander
- Sauté diced onion and minced garlic in olive oil over medium heat until soft, about 3-5 minutes
- Add tomatoes, herbs, seasonings, tomato paste and 1/2 cup water. Stir to combine
- Reduce heat to low. Whisk in cream cheese pieces until melted, then stir in Parmesan until smooth
- Stir in spinach until wilted, about 2-3 minutes
- Toss pasta with sauce, taste and adjust seasoning as needed
Tips & Variations
- For a protein boost, add grilled chicken, shrimp, or Italian sausage
- Make it vegan by substituting the heavy cream with full-fat coconut milk and using nutritional yeast instead of Parmesan
- Swap spinach for kale or arugula for different flavor profiles
- Add a splash of white wine before the tomatoes for extra depth of flavor
- For a richer sauce, stir in 2 tablespoons of cream cheese along with the heavy cream
- Fresh herbs like basil or parsley make a wonderful finishing touch if available
Serving Suggestions
This creamy pasta pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a complete Italian-inspired meal, serve with garlic bread or focaccia to soak up every last bit of the delicious sauce.
A glass of medium-bodied red wine like Chianti or Sangiovese complements the tomato base perfectly, while a crisp Pinot Grigio offers a refreshing contrast to the creamy elements of the dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of milk or water to loosen the sauce as it will thicken when chilled
- The sauce should coat the back of a spoon when ready – if too thin, simmer a bit longer; if too thick, add a splash of pasta water
- Reserve some pasta cooking water before draining to adjust sauce consistency if needed
FAQs
Can I make this ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the refrigerator. Cook the pasta fresh when ready to serve and combine with the reheated sauce.
What can I use instead of heavy cream?
Half-and-half or whole milk can work as lighter alternatives, though the sauce won’t be as rich. For a dairy-free option, try coconut cream or cashew cream.
Is this recipe freezer-friendly?
Cream-based pasta dishes generally don’t freeze well as they can separate when thawed. It’s best enjoyed fresh or as refrigerated leftovers.
Can I use frozen spinach instead of fresh?
Yes, thawed and well-drained frozen spinach works in a pinch. Use about 1 cup of frozen spinach to replace the 4 cups of fresh.
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