Go Back
- 8 oz (225 g) pasta (penne or fettuccine recommended) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (15 oz) crushed tomatoes - 1 cup heavy cream - 2 cups fresh spinach, roughly chopped - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish When I make creamy tomato and spinach pasta, I love using simple, fresh ingredients. The pasta is the star, and I prefer penne or fettuccine. These shapes hold the sauce well. Olive oil gives the dish a nice richness. Fresh garlic adds flavor that brightens the meal. The crushed tomatoes form the base of the sauce. They bring a juicy, tangy taste. I always use canned tomatoes for ease and quality. Heavy cream makes the sauce rich and creamy, perfect for coating the pasta. Fresh spinach adds a vibrant color and healthy touch. Seasoning is key. Dried basil and oregano bring warmth to the dish. I always season with salt and pepper to enhance the flavors. Finally, I top it all with grated Parmesan cheese and fresh basil leaves. This adds a delightful finish and makes the pasta look beautiful. For the full recipe, check out the details on how to bring this dish to life! To start, boil water in a large pot. Add salt to the water; this gives flavor to the pasta. Once it’s boiling, add 8 oz of pasta. Cook according to the package instructions until it’s al dente. This means the pasta should be firm, not mushy. After cooking, save 1 cup of pasta water. Drain the rest of the water and set the pasta aside. Take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic to the oil. Sauté it for about 1 minute. Keep an eye on it so it does not burn. Next, pour in a 15 oz can of crushed tomatoes. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Let this mixture simmer for about 5 minutes. This helps blend the flavors well. Now, lower the heat and add 1 cup of heavy cream to the skillet. Stir it well to mix everything. Allow it to simmer for 3-4 minutes. This will thicken the sauce a bit. Then, add 2 cups of roughly chopped fresh spinach. Stir it in and let it wilt for about 2-3 minutes. After that, combine the cooked pasta with the sauce. Toss it well to coat the noodles. If the sauce is too thick, add some of the reserved pasta water. This helps reach your desired creaminess. Now you’re ready to enjoy your creamy tomato and spinach pasta! For the full recipe, make sure to check out the details above. To avoid burning garlic, watch the heat closely. Use medium heat for sautéing. Add the garlic and stir it often. It cooks fast and can turn bitter if overcooked. For pasta, cook it al dente. This means it should be firm but not hard. Follow the package directions for timing, and taste it a minute before the end. It should have a slight bite. To boost flavor, try adding red pepper flakes or a pinch of nutmeg. These spices add warmth and depth. You can also mix fresh herbs like parsley or thyme for a fresher taste. Fresh herbs can lift your dish, while dried herbs provide convenience. If you use dried herbs, add them early. Fresh herbs work best when you sprinkle them on at the end. To achieve the ideal sauce consistency, simmer it gently. Don't rush this step. If it feels too thick, slowly add the reserved pasta water. This water is starchy and helps create a silky sauce. Adjust thickness with reserved pasta water as needed. Start with a few tablespoons and mix well. Keep adding until you reach your preferred creaminess. For this creamy tomato and spinach pasta, balance is key! For the full recipe, check out the detailed instructions provided earlier. {{image_2}} You can easily make this dish fit your needs. For gluten-free options, try using gluten-free pasta. Many brands offer great choices that cook well and taste good. If you want a vegan version, you can swap the heavy cream for plant-based cream. Look for options made from coconut or cashews. These choices give you the same rich texture without dairy. Feel free to change up the veggies in your pasta. Adding mushrooms or bell peppers can bring new flavors. You can also try zucchini or cherry tomatoes for a fresh twist. If you want a different cheese, use goat cheese or feta instead of Parmesan. These swaps can add a new taste to your dish. To make your meal heartier, consider adding protein. Grilled chicken or sautéed shrimp pairs well with this pasta. You could also use chickpeas for a plant-based protein. For side dishes, a simple green salad or garlic bread works great. These sides complement the creamy tomato and spinach pasta nicely. For the full recipe, check here. To keep leftover creamy tomato and spinach pasta fresh, store it in an airtight container. Make sure it cools down to room temperature first. This helps prevent moisture buildup. The pasta will stay good in the fridge for about 3 to 5 days. If you want to freeze your pasta, it’s best to cool it down first. Portion the pasta into freezer bags or containers. Remove as much air as possible to prevent freezer burn. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it in a skillet over medium heat. You can add a splash of water or cream to help it regain its creamy texture. Making creamy tomato and spinach pasta ahead of time is easy. You can cook a big batch and store it in the fridge for quick meals. Portion the pasta into individual containers. This way, you can grab a meal and go. For the best taste, eat it within a few days. What can I substitute for heavy cream? You can use half-and-half or coconut cream. Both will make a tasty sauce. If you want a lighter option, try whole milk with a bit of cornstarch. This will help thicken the sauce without losing flavor. Can I use fresh tomatoes instead of canned? Yes, you can! Fresh tomatoes work well, but you need to peel and chop them first. You will need about 2-3 medium tomatoes. Cook them longer to break down and create a nice sauce. How many servings does this recipe make? This recipe serves four people. It’s perfect for a family dinner or a cozy meal with friends. Can I double the recipe for a larger crowd? Absolutely! You can double the ingredients easily. Just make sure your skillet is large enough to hold all the pasta and sauce. How long does this dish take to cook? This dish takes about 25 minutes to make from start to finish. It's quick and easy, great for busy nights! Can I prepare it in advance? Yes! You can make the sauce ahead of time. Just store it in the fridge. When you're ready, cook the pasta and mix them together. It will still taste fresh! You now have a simple guide to make a tasty pasta dish. We covered ingredients, step-by-step cooking, and tips for a perfect meal. Remember to check variations for diet needs and how to store leftovers. This dish is easy to adapt and share. Enjoy your cooking, and have fun with this recipe!

Creamy Tomato and Spinach Pasta

Indulge in the rich flavors of creamy tomato and spinach pasta with this easy recipe! Perfect for a weeknight dinner, this dish combines simple ingredients like fresh spinach, crushed tomatoes, and creamy goodness for a satisfying meal in just 25 minutes. Who doesn't love pasta? Click through to explore how to make your own delightful version and enjoy dinner made deliciously effortless!
Print Recipe Pin Recipe

Ingredients
  

8 oz (225 g) pasta of choice (penne or fettuccine recommended)

2 tablespoons olive oil

3 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 cup heavy cream

2 cups fresh spinach, roughly chopped

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.

    Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add Tomatoes: Pour in the crushed tomatoes and bring the mixture to a simmer. Stir in the dried basil and oregano, and season with salt and pepper. Let it cook for about 5 minutes to meld the flavors.

        Make it Creamy: Lower the heat and add the heavy cream to the skillet, stirring to combine. Allow it to simmer for another 3-4 minutes, thickening slightly.

          Incorporate Spinach: Stir in the chopped spinach and let it wilt for about 2-3 minutes, mixing until it’s fully incorporated into the sauce.

            Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. If the dish is too thick, gradually add reserved pasta water until the desired consistency is achieved.

              Serve: Divide the creamy tomato and spinach pasta among plates. Top each serving with grated Parmesan cheese and a sprinkle of fresh basil leaves for garnish.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4