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!
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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.
See how we calculate recipe costs here.
Equipment
- Stainless Steel Pots and Pans
- Whisk
- Measuring Cups Spoons
Nutrition
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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.
Can you freeze or refrigerate this and reheat it?
This one works really well as refrigerator leftovers, but can get just a tad dry as frozen leftovers.
I must try it! looks delicious
Im thinking of adding mild sausage!
Love this blog /website
Love the recipes and that you break It down with pictures
I’m glad I’m not the only one asking is it suppose to look like that lol .
I’m also glad I’m not the only one that thinks of things like 2T of flour is 2 cents
Thanks
So I thought this recipe couldn’t be as great as the reviews indicated- maybe it would be good, but not great. I was wrong! The only thing I altered in the recipe is that I used canned san marzano tomatoes instead of the regular cheap kind, and I might have added an extra 1/4 cup of them. I also reduced the added water to 1/4 cup because I like a thicker sauce. Otherwise, I followed the recipe to the T and it turned out PERFECT. The flavours and textures are great and I wouldn’t change a thing. I did find that this recipe, as a meal on its own without any side, only made three servings for me, and I don’t ever have the appetite for huge meals, so if I were making this for guests, I might double the recipe, or have a lot of sides. Even so, when I added it up, 1/3 the recipe is between 400-450 calories, which is a perfect-sized meal for me. This will be a go-to recipe for me the couple times a year I want pasta- thanks!
I enjoyed this recipe very much and was easy to make! Thank you!
As always, my family and I loved it! I am teaching my 10 y.o. son how to cook, and this was a fun one to cook with him. We added mushrooms. Loved the chunky tomatoes.
thanks for this recipe 😀
Love it. I think next time I might add chicken
This was absolutely delicious and so easy to make :) I used whole wheat penne and it turned out great!
Made this without the parmesan (forgot to add it to the shopping list) – I didn’t end up missing it! Might look around for a lower calorie alternative to the cream cheese, but if the sauce serves 4, it comes out to 122 calories per person and I can’t be too mad about that :)
Delicious….. came out perfect!! Hubby approved! Thank you
This looks delicious. I want to make it ahead of time and just heat it up for dinner. What’s your recommendation for doing that? I was thinking of putting it in a casserole dish and then in the over for 20 minutes. What do you think? Thanks for the help!
Hmm, honestly I’ve never tried to reheat pasta that way. If you do, I’d definitely cover it with foil because it will dry out a bit. I think this one will definitely be better when made fresh.
This looks delicious! Could I substitute kale for the spinach?
You’d probably want to sauté it first because it’s so much more sturdy than spinach, but it could work!
I love how simple this recipe is. It’s something I can whip up when I’m half brain dead, and desperately need something carby and creamy.
When I have a surplus of cream cheese, I double the amount in this recipe. I usually add more spinach too. And I pretty much always add Cayenne to this to give it more zing (if it’s just me and my boyfriend).
Made this for the billionth time last night, and my boyfriend had thirds. We love your recipes, thanks for a keeper!