Easy wins again! I’m on day 6 of an 8 day work week, so that means two things: I’m tired and I’m hungry. Quick skillet pasta dishes like this Creamy Tomato and Spinach Pasta are perfect for such an occasion. They require only a few ingredients, cook up super fast, and leave me feeling full and happy! :)
Anyway, tomorrow is Monday (again) and the week will be long, so I hope this recipe helps make dinner time a little faster, easier, and more enjoyable for you this week! Enjoy!
What to Serve with Creamy Tomato and Spinach Pasta
This Creamy Tomato and Spinach Pasta recipe is kind of a meal on its own, but you may want to add a side dish, like crusty Garlic Bread, No Knead Focaccia Rolls, or a light Simple Side Salad. You can also beef up the recipe by adding some Garlic Herb Baked Chicken Breasts, or browning some Italian sausage in the skillet in the beginning, before the onion and garlic.
Can I Substitute the Cream Cheese?
This version of Creamy Tomato and Spinach Pasta uses just a touch of cream cheese and Parmesan to make a regular tomato sauce ultra-rich and creamy. If you’re not into cream cheese, you could also add a splash (1/4 cup or so) of half and half or heavy cream to achieve a similar effect.
Can I Use a Different Pasta?
I used regular pasta, but whole wheat would actually be pretty good in this and would add some extra fiber and nutrients to make it a more well rounded meal. You can also switch out the shape for another short pasta, like bowtie pasta or rotini.
Can I Use Frozen Spinach?
I was lucky enough to get spinach on sale for $0.99 per bag (score!), but if fresh spinach is just out of your price range, you can add about 8oz. frozen spinach that has been thawed and squeezed of its excess moisture. This would also be really good with sliced mushrooms. Just cook the mushrooms along with the onions and garlic in the beginning. Or, hey, you could always do a plain creamy tomato sauce. Nothin’ wrong with that!
Creamy Tomato and Spinach Pasta
Servings 4Ingredients
- 1/2 lb. penne pasta ($0.75)
- 1 yellow onion ($0.28)
- 2 cloves garlic ($0.16)
- 1 Tbsp olive oil ($0.16)
- 1 15oz. can diced tomatoes ($0.59)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1 pinch crushed red pepper (optional) ($0.02)
- 1/2 tsp salt ($0.02)
- freshly cracked black pepper to taste ($0.03)
- 2 Tbsp tomato paste ($0.08)
- 2 oz. cream cheese ($0.20)
- 1/4 cup grated Parmesan ($0.31)
- 4 oz. fresh spinach ($0.65)
Instructions
- 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.
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Nutrition
Video
Love this dish? Try our Spinach Tortellini Skillet!
How to Make Creamy Tomato and Spinach Pasta – Step by Step Photos
Bring a pot of water to a boil. Once boiling, add 8oz. penne pasta. Boil the pasta until tender, then drain in a colander. You’ll prepare the creamy tomato sauce while the pasta is cooking.
Dice one onion and mince two cloves of garlic. Add them to a large skillet with 1 Tbsp olive oil. Sauté over medium heat for 3-5 minutes, or until the onion is soft and translucent.
Add ½ tsp dried basil, ½ tsp dried oregano, 1/2 tsp salt, a pinch of crushed red pepper, some freshly cracked pepper, and one 15oz. can diced tomatoes (with juices) to the skillet and stir to combine.
Also, add 2 Tbsp tomato paste and ½ cup water to the skillet. This will help make the sauce thicker and with a more tomatoey punch. Continue to stir and cook over medium heat until the tomato paste has been mixed into the sauce.
Turn the heat down to low. Cut 2 oz. cream cheese into chunks and add it to the skillet. Stir or whisk the sauce until the cream cheese has melted into the sauce. It will look a little clumpy at first, but the cream cheese will eventually melt and the sauce will smooth out.
Once the cream cheese has melted in, add ¼ cup grated Parmesan. Stir until the Parmesan has melted into the sauce.
Add 4 oz. fresh spinach to the skillet. Stir the skillet until the heat from the sauce wilts the spinach (1-2 minutes).
Finally, add the cooked and drained pasta to the skillet and stir to combine.
Serve immediately and enjoy!
Shown garnished with another pinch of Parmesan and freshly cracked pepper.
Excellent! It was really easy to stretch this recipe to use the whole box of pasta. I had a nice ziti on hand witjh green beans, carrots, and spinach, Just used the whole can of tomato paste and more cream cheese. Restaurant-quality, I agree.
Absolutely delicious! Added mushrooms with the onions to add a bit more goodness and it tasted so good!! Also used a box of frozen spinach instead of the fresh kind as thats what I had on hand – made the recipe even cheaper which is an added bonus :)
This is absolutely delicious. I doubled the recipe to feed 4 people. My guests say it’s of restaurant quality. Such a crowd pleaser. I really think I can eat it all myself lol. Thanx so much for the recipe.
I’m looking for you tomatoe sauce that included sun dried tomatoes
WOW– this is SOOOO good! This is the best pasta dish I have ever made. My family kept asking for leftovers long after it was gone! I will double the recipe next time (and our family is only 3!). — this is also delicious with portobello mushrooms which I cooked with the onions. Thanks very much!! Monica
We love this recipe! Only thing is that my husband always wants to take some to work the next day for lunch but there are never leftovers lol! Right now we are watching carbs so tonight I am going to use spaghetti squash in place of the pasta and see how it turns out.
How did that turn out?
This recipe was fantastic! Simple & easy to make after a long day! Had to double the recipe for a whole pound of pasta to feed my big family & it came out amazing! Everyone loved it (even the kids). Will definitely make again, thank you!
This was really good. I added zucchini, used vegan cream cheese and left out the Parmesan. It’s a winner. Thanks for posting this recipe.
Lovely recipe I usually do not like tomato based recipe but this was really lovely will definitely have it again
Wow! My husband and I are amazed at how much flavor this delicious recipe has. It is my favorite new recipe this year (and trust me, I have tried many blog recipies). We added asparagus and freshly diced tomatoes to ours and it turned out great. Thanks for sharing.
Hi! This looks fantastic. Can you think of a good dairy-free substitute for the cream cheese?
Hmm, I can’t think of one this time. The cream cheese is so unique here because it’s creamy, tangy, and helps thicken the sauce.
I used tofutti cream cheese.
This was delicious! I added chicken and my sometimes hard to please family of 4 loved it. Next time, I will double the recipe.
Thanks for posting I was wondering how this would be with chicken and if it would be “child” pleasing!
Do you happen to know the serving size and amount of calories per serving are in this recipe?
I have to say my family loves this recipe, tonight will be my 4th time making it! It’s become my go to after I have had a long day at work & need something simple! Tonight I’m going to add a little ricotta & see how that goes over =)
Is there something else that I can use to replace the cream cheese that would work?
You can add a splash of half and half, but it won’t have that nice tang that cream cheese has.