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.
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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.
SO GOOD! I would also double the recipe to use the whole pound of pasta and have extras because this was such a good recipe! It is definitely going to be a go-to in our household! Delish!
This is such a delicious recipe! For the first time possibly ever, I had every ingredient for a recipe and decided to make this. It was such a hit with my husband and 14 year-old son too. Wonderful flavor and I’m looking forward to the leftovers tomorrow. I used gluten-free penne but that was the only change I made. Thank you so much. I will be making this again.
I made this a few nights ago and it was amazing! Thank you for sharing! My picky 3 and 4 year old boys cleaned their plate!!
Loved it! I will make this again and again. Just next time, I will make a double batch. Yum!
Yeah! I am trying to clear out my fridge and had some opened cream cheese (4 oz), big clamshell of spinach, and some opened pasta sauce. Pretty much a free dinner using stuff I already used/opened. I think my daughter will love it! Thanks!
I think I have everything I need to make this except for the spinach and cream cheese and tomato paste. Can I use heavy cream instead of cream cheese? Will it still be yummy without the tomato paste?
Yes, you can definitely use heavy cream in place of the cream cheese. Start with just a splash and add more as needed. I think if you leave out the tomato paste it will just be a regular cream sauce, which seems like it would be good, but I haven’t tried it to know for sure. :)
Loved this!
Looks amazing…i will have to try this…will it be possible for you to include calories per serve in your recepies.
Cheers
This recipe looks great! What do you think about freezing servings and saving it for busy days?
Although I haven’t actually tried it, I think it would work. The only potential problems might be that it could get a little dry in the freezer because sometimes pasta absorbs more moisture as it is stored and sometimes cream based sauces separate upon thawing… but I think it would work.
I love this recipe. I have already made it twice!
This dish was a HUGE hit with my family! Super easy to make and absolutely delicious. Just ate the left overs for lunch and it’s just as good the second time around.
I highly recommend!
Thanks so much for this! It was super simple to make and will be even easier the next time around. It is so good!!
It made so much though that I am wondering how I am going to eat it all. Is it possible to freeze this pasta dish? Any tips on how you would do it without the pasta getting too mushy?
I don’t think I would do anything special to freeze it. Because the sauce isn’t super liquidy, I don’t think you’ll have too much of a problem with the pasta getting mushy (it won’t be anything like how mushy canned pasta is, for instance).
Fast + tasty = happy flatmates. Nice one.
Can you freeze this?
I haven’t tried it. It might work okay, but sometimes cream sauces separate when they thaw out.
Awesome meal. This dish reminds me of one that I ate over and over at a place in the Totem Lake neighborhood in Washington state called Cafe Veloce ~ their Quatro Formaggio. OMG ~ same sauce!! Thank you for bringing me the recipe!!