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
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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 substitute diced tomatoes with crushed tomatoes?
It will change the texture of the sauce just a bit, but not the flavor. I say go for it! XOXO -Monti
Loved this. I doubled the recipe and used Italian seasoning mix, but otherwise followed exactly. I will definitely make this one again, so easy and delicious.
So happy I found this recipe. It was delicious. I used cherry tomatoes instead and it was still great!! Thank you!!
This is an excellent pasta dish! I made the following modifications: I used fire roasted tomatoes and doubled the amount. Added sliced Hungarian sausage for some protein and added some sliced bocconcini to the top. I let the bocconcini get all melty before serving. Shredded the Parmesan onto the individual servings.
Easy and lovely recipe! Just a little over 30 minutes and dinner was ready. I was so relieved since it had been a long day at work and I didn’t want to make anything complicated. This has great flavor, quite creamy.
Can you substitute the canned tomatoes with fresh tomatoes? If yes, would you still add the tomato paste ?
Yes, you can sub with fresh, and yes, still use the paste. XOXO -Monti
I subbed the canned tomatoes for a pint of fresh grape tomatoes and added about a cup of the pasta water and it was great;).
I have the world’s pickiest 3-year-old, and this is one of only two pasta dishes she’ll eat without a problem (the other one is the sundried tomato one on your site). Thank you for sharing this recipe.
Win!! XOXO -Monti
This Creamy Tomato and Spinach Pasta seems delicious and unique. My kids love pasta , will definitely gonna try this one.
I currently have all of these ingredients and that is what I’m looking for. Thanks and I look forward to trying your recipe.
Made this sauce tonight and put on some spinach and ricotta ravioli from Sam’s club. Threw in some leftover meatballs from the freezer. It was amazing. Also, I used some fresh tomatoes I had from my farm box instead of the canned.
I loved how quick and easy this recipe was but I did think it lacked a bit of flavour. next time I would double spices. Still a great weekday recipe though.
I added some chicken to this recipe and it was so delicious! Definitely keeping this one as a regular for us! My husband and I thought it tasted like a fancy pasta you would get at a nice restaurant.
Made this to satisfy a craving for Fresh Corn Grill’s sun-dried tomato pasta. It turned out even better thanexpected! I used whipped cream cheese and added about 3/4 cup of frozen roasted corn towards the end.
Loved this. Used red lentil pasta for some added protein. It was even better the second day after the flavors mixed a bit more.
This was incredible! We loved it! The sauce was flavorful and rich and made the kitchen smell like an Italian restaurant. This is a dish I will certainly make again.