This creamy tomato and spinach pasta is a 30-minute dinner made with less than 10 ingredients like cherry tomatoes, garlic, parm, cream and basil.
Okay, this pasta is proof that dinner doesn’t need to be complicated to be really good. A few simple ingredients and you’ve got a cozy bowl of comfort. The creamy tomato sauce is so delicious, I already can’t wait to make it again.
Why you’ll love this recipe
- 30-minute dinner: This creamy tomato spinach pasta comes together quickly with minimal ingredients, making it perfect for busy weeknights.
- Creamy and flavourful: A rich tomato cream sauce with garlic, parmesan, spinach, and fresh basil makes this pasta feel so comforting.
- Easy vegetarian meal: A simple meatless dinner the whole family will love. You can easily add protein if you prefer.
Ingredients and substitutions
- Penne – Rigatoni, fusilli, rotini, or farfalle all work well. Use gluten-free pasta if needed.
- Olive oil – Swap for avocado oil or another neutral cooking oil.
- Shallot – Substitute with 1/2 small yellow or red onion.
- Cherry tomatoes – Grape tomatoes work just as well.
- Garlic – Fresh is best, but 1 tsp garlic powder works in a pinch.
- Pasta water – Save when draining the pasta. You can substitute with vegetable or chicken broth if needed.
- Jarred pasta sauce – Use your favourite marinara sauce.
- Heavy cream – Half-and-half cream work too, but the sauce will be slightly less rich.
- Parmesan cheese – Freshly grated parmesan melts best. Pecorino Romano is another great option.
- Spinach – Baby or regular spinach both work or leave it out if you prefer.
- Fresh basil – Swap for fresh parsley or leave it out if needed.
How to make creamy tomato and spinach pasta
Step 1: Cook the pasta
Boil the pasta in water until al dente, save 1 cup of pasta water then drain.
Step 2: Start the sauce
Sauté shallots, tomatoes and garlic in olive oil until softened.
Step 3: Finish the sauce
Stir in the pasta water, marinara, cream and parmesan then bring to a boil.
Step 4: Mix and serve
Add the cooked pasta and spinach, mix until wilted and pasta is coated in the sauce then enjoy!
Recipe Tips!
This creamy tomato spinach pasta couldn’t be any easier, but here are a few things to ensure it turns out perfect for you:
- Cook the pasta al dente: It will finish cooking in the sauce, so avoid overcooking it in the boiling water.
- Reserve the pasta water: Don’t skip it! The starchy pasta water helps create a silky, creamy sauce that coats the pasta.
- Add a protein: Stir in cooked chicken, Italian sausage or shrimp for a hearty meal.
- Try a different pasta: Penne works great, but rigatoni, fusilli, rotini, or farfalle are all perfect too. Use what you have!
- Sneak in more veggies – Mushrooms, zucchini, and bell peppers would all be great. Sauté them with the onions and tomatoes or on the side and add them to the sauce.
- Make it spicy: Add a pinch of red pepper flakes for a little kick.
Frequently asked questions
Can I make this creamy tomato pasta without heavy cream?
You can use half-and-half or even milk instead of heavy cream but the sauce won’t be quite as rich. For a dairy-free option, try using a plant-based cooking cream.
Can I add protein to this creamy tomato and spinach pasta?
Yes! This creamy tomato and spinach pasta would be great with grilled chicken, shrimp or even Italian sausage to make this a more complete and filling meal. You can also use a high-protein pasta to boost the protein even more.
Can I make this pasta ahead of time?
Yes! If you’re meal prepping, portion into containers and reheat with a splash of water to bring the sauce back to life. You can also make the sauce ahead of time, store it in the fridge, then toss with freshly cooked pasta for a quick dinner. Leftovers can also be frozen for up to 3 months.
Storing and reheating
Storing: Store leftover creamy tomato and spinach pasta in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in the microwave or in a skillet over medium heat with a splash of water to loosen the sauce.
Freezing: Freeze in freezer-safe containers or silicone freezer cubes for up to 3 months.
Defrosting and reheating: Defrost in the fridge overnight then reheat.
More easy pasta recipes
Creamy Tomato and Spinach Pasta
Equipment
- Glass meal prep bowls for storing leftovers
Ingredients
- 1/2 lb penne pasta
- 2 tbsp olive oil
- 1 shallot diced
- 1 cup cherry tomatoes quartered
- 3 cloves garlic minced
- 1 cup pasta water
- 1 cup jarred pasta sauce
- 1/3 cup heavy cream
- 1/2 cup parmesan cheese grated
- 2 cups spinach chopped
- 1/2 cup fresh basil roughly chopped
Instructions
- Bring a large pot of salted water to a boil then add pasta, cooking for 9 minutes until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallots, cherry tomatoes and garlic, sauteeing for 5 minutes until tomatoes soften.
- Add pasta water, pasta sauce, heavy cream and parmesan cheese, then bring to a boil.
- Add in cooked pasta and spinach. Cook for 2 minutes until spinach wilts, then serve garnished with fresh basil and extra parm if desired. Enjoy!
Comments & Reviews
Renee Amaral says
My go-to pasta!