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.
Made this last night and it was delicious! Added shitake mushrooms and a little steak I found in my freezer. I use your site all the time. I have made over 50 recipes from it over the last few years and they are always a success! I meant to use some of the used starchy pasta water for the half a cup needed, but then forgot and dumped it in the colander :( Do you ever do that I see it done a lot, but have never tried it myself?
Yep, I’ve done it on occasion. It works well!
Not that this recipe needs another glowing review, but oh well – IT’S AMAZING! And sooo simple. I’ll be making this constantly.
Yummy! I added portobello mushrooms that had to be cooked. Next time I would add chicken for a little protein. It’s delicious with some crusty bread to soak up the sauce.
After pinning this recipe, I just knew I had to try it! I followed your ingredients and directions to the T… It came out wonderful!! My husband’s exact words were “you did good, babe”. Thank you for sharing this ANAZING recipe! Can’t wait to try your others. :)
P.S. I added Italian on the side.
*Italian sausages*
This was a delightful dish and it lasted us through most of a very crazy work week.
I added a few shrimp and some mushrooms.
Yum!
Made this last week. It was sooooo good and on the table in less than 20min!!
I used 3 fresh tomatoes, chopped up, instead of the can diced.
Will be making it for my in-laws on Sunday.
Thanks for sharing!
We just made this for dinner tonight and loved it! It was so creamy and flavorful, and a breeze to make. I added a bit of vodka right after the garlic and onion softened and it came out incredibly yummy. Thanks for the recipe!
Made this on Monday. I used heavy cream instead of cream cheese and added shrimp. OMG it was so good! I have made several things from the website and have yet to be disappointed(for me that is really saying something) will absolutely be getting the cookbook.
When you use heavy cream instead of cream cheese do you still use the same amount? 2 oz?
Yes, 2 oz, or 1/4 cup sounds like it would be the perfect amount for this.
This was crazy good and my friends I had over thought I was a rock star. I also had half a head of riddichio and use it in a double recipe. I also used 2 qt s of jarred tomatoes from my FIL’s garden and it was incredibly good! Here’s a tip I learned recently regarding the tomato paste. Instead of buying it in the can like we all always have, and end of not using the entire can before it goes bad, buy it in the TUBE. It lasts WAY longer and is way easier to measure. It’s in the same aisle as the rest of the tomatoes. I got mine at publix.
Do you think shrimp would be ok mixed in with this? I’m having family over tonight and I want to make this.
Absolutely! It’s very similar to my Spicy Shrimp & Tomato Pasta.
First time saying anything on this website, usually i’m just a lurker, but THIS IS SUCH A GOOD LAYED BACK RECIPE!!!!! Lol I had to post this after I made this. It was just a flat italian tasting dish. And by flat I don’t mean its flavorless. It’s just so..neutral, like sitting out on a porch watching the sunset or sunrise. Can’t describe. Mouth is full. As did others, I added a tad bit more parmesan and cream cheese. Next up I’m trying the Brocolli and Fettucine Alfredo on this site of course.
Loved it and so did meat and pots husband! Added chicken that I baked in the oven and it came out great!
This was DELICIOUS!!! I have been following your blog for a while now and I LOVE the stuff you come up with!!!
–Your ever loyal fan,
Kierston
Spotted this on pintrest looked so yummy I ran out to get the stuff to make it up. I am not a big fan of those spices so I did not use any of them. I mixed red bell pepper with the onion. I wilted the the spinach with the pasta water. (great idea). I also used whipping cream. I used tricolor bow tie pasta as well. It turned out very well. The only thing i will do different is chop the spinach a bit, because I choked twice while eating it. Even my parents enjoyed this. It was easy to make (my dad did most of the work). I will make again. I got all of this under 8 dollars. Next time I will shop ahead when the sales are on and make it even cheaper.
Wow!!! I made this last night and I am SO happy that I did, because it was delicious! I ended up doubling it, because I hate having extra pasta boxes in my pantry, and I am am happy I did because now I can eat more left over tonight!!! It was seriously awesome! Thanks for sharing! Allyson@Domestic Superhero