Creamy Spinach and Tomato Pasta is a delicious dish that combines the bold, fiery flavors of spicy tomato sauce with a touch of cream for added richness. Toss in some spinach and your favorite pasta, and you're good to go --- a comfort meal ready in no time!
When I want some vegetables with my pasta, I typically make pasta with Italian sausage and peppers or this dish, creamy tomato and spinach pasta.
Yes, it is meatless, but it still ticks all the boxes for a 'comfort' plate of food --- deliciously creamy, filling, and with a hint of spice that makes you want to keep eating. 🙂
I bet tomato and spinach pasta will also become a regular in your household. Enjoy it all year round!
FOR MORE EASY PASTA RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Olive oil - extra virgin olive oil, if possible.
- Garlic - minced or grated.
- Crushed tomatoes - use your favorite canned crushed tomatoes; mine is always 'Mutti.'
- Cream - double or heavy cream, sometimes called 'whipping cream.'
- Spinach - I generally use baby spinach, so I don't have to remove the hard stems.
- Pasta - I typically use penne or rigatoni, but feel free to use whatever you have available.
- Herb & seasoning - dried basil, chili flakes, salt, and ground black pepper.
How to make pasta with spinach and tomatoes:
Start by boiling a pot of salted water for the pasta- cook it per the package instructions.
Simultaneously, heat the olive oil on a medium or large pan over medium-high heat.
Once the oil is ready, add the garlic and cook until it becomes fragrant—lower the heat if needed.
Add the crushed tomatoes, dried basil, chili flakes, salt, and ground black pepper.
Mix, cover with a pan, and simmer for about ten minutes, keeping the heat to medium-low.
Pour the cream.
Mix and let cook for about four minutes, uncovered.
Add the spinach.
Mix the spinach with the rest of the creamy tomato sauce.
Add the cooked pasta and a bit of pasta water.
Mix to combine everything evenly.
Transfer your creamy tomato and spinach pasta into plates --- and serve!
Helpful tips
- You can use regular or baby spinach, but I typically remove the stems when I use regular ones --- they're slightly on the hard side even when cooked.
- Do not skip the pasta water at the end of cooking your tomato spinach pasta. It adds more creaminess and helps the sauce to stick to the pasta.
Recipe variation
- Passata. It is an excellent substitute for the crushed tomatoes. If that's all you have in your pantry, go ahead and use it to make pasta with tomato and spinach.
- Herbs. You can add your favorite dried or fresh herbs. I generally add fresh parsley or, sometimes, dried oregano.
So how about it? Give this creamy tomato and spinach pasta a try this week!
OR GET MORE IDEAS FROM THIS LIST OF EASY ONE-POT MEALS!
📖 Recipe
Creamy Spinach and Tomato Pasta Recipe
Equipment
- Weighing Scale
- Measuring cups
- Measuring spoons
- Medium to Large pan
Ingredients
- 250 to 260 grams pasta (8.85 to 9.15 ounces)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup crushed tomatoes, heaping
- 1/4 to 1/2 teaspoon chili flakes
- 1/4 cup cream
- 1/2 teaspoon dried basil
- handful of spinach
- salt and ground black pepper, to season
Instructions
- Boil a pot of salted water for the pasta and cook it as per the instructions on its package.
- At the same time, heat the olive oil on a medium or large pan over medium-high heat.
- Once the oil is ready, add the garlic and cook until it becomes fragrant --- lower the heat if needed.
- Add the crushed tomatoes, chili flakes, dried basil, salt, and ground black pepper.
- Mix, cover with a lid, and simmer for about ten minutes, ensuring the heat is medium-low.
- Pour the cream and let cook uncovered for about four minutes.
- Add the spinach and combine it with the rest of the creamy tomato sauce.
- Add the cooked pasta and a bit of pasta water.
- Mix to combine everything evenly.
- Transfer your creamy tomato and spinach pasta into serving plates --- and enjoy!
Notes
- Cook's Tip: Remember to add pasta water at the end of cooking your tomato and spinach pasta. It adds more creaminess and helps the sauce stick to the pasta.
- Refer to the post's 'Recipe variation' for substitutions.
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