This creamy tomato and spinach pasta recipe was born on one of those nights when the fridge looked almost empty, but somehow still had all the right things: a half box of pasta, a can of tomatoes, a little cream cheese, and a bag of spinach that needed to be used before it wilted into sadness.
What started as a “let’s just make something quick” dinner turned into a creamy, cozy, surprisingly luxurious bowl of pasta that tasted like it took way more effort than it did.
It’s now one of those recipes I go back to whenever I want comfort without heaviness and flavor without a long ingredient list.
Why I Keep Making This Dish (The Real Reasons)
- It’s done in about 25 minutes, start to finish.
- The sauce is creamy without being heavy.
- It uses pantry staples.
- Spinach makes it feel healthy (even with the cheese).
- It’s cheap, filling, and reheats beautifully.
- The tomato-cream combo never gets old.
- It’s easy to customize depending on what’s in the fridge.
Tips I Learned the Hard Way
- Let the cream cheese soften a bit before adding so it melts smoothly.
- Whisk the sauce when adding cream cheese to avoid lumps.
- Salt the pasta water well — it makes the whole dish better.
- Add spinach last so it stays bright and tender, not mushy.
- A splash of pasta water can help loosen the sauce if it thickens too much.
- Parmesan should go in after the cream cheese has fully melted.
Variations You Can Mess Around With
- Add mushrooms, zucchini, or bell peppers with the onions.
- Use half and half or heavy cream instead of cream cheese.
- Swap penne for rotini, bowtie, or rigatoni.
- Use whole wheat pasta for more fiber.
- Add cooked chicken or Italian sausage for protein.
- Make it spicy with extra red pepper flakes.
- Turn it into a one-pot pasta by cooking the noodles directly in the sauce with extra water.
How To Make Creamy Tomato and Spinach Pasta?
Ingredients
- ½ lb penne pasta
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 can (14.5 oz) diced tomatoes
- ½ tsp dried oregano
- ½ tsp dried basil
- ⅛ tsp crushed red pepper
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 2 Tbsp tomato paste
- ½ cup water
- 2 oz cream cheese
- ¼ cup grated Parmesan
- 4 oz fresh spinach
Instructions
Step 1:
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Step 2:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until soft and translucent, about 3–5 minutes.
Step 3:
Add the diced tomatoes (with their juices), oregano, basil, crushed red pepper, salt, and black pepper. Stir in the tomato paste and water until fully combined.
Step 4:
Lower the heat and add the cream cheese in small pieces. Whisk until the sauce becomes smooth and creamy. Stir in the Parmesan until melted.
Step 5:
Add the spinach and gently fold it into the sauce until wilted, about 2–3 minutes.
Step 6:
Add the cooked pasta and toss until evenly coated. Taste and adjust seasoning. Serve warm.
Creamy Tomato and Spinach Pasta Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until soft and translucent, about 3–5 minutes.
- Add the diced tomatoes (with their juices), oregano, basil, crushed red pepper, salt, and black pepper. Stir in the tomato paste and water until fully combined.
- Lower the heat and add the cream cheese in small pieces. Whisk until the sauce becomes smooth and creamy. Stir in the Parmesan until melted.
- Add the spinach and gently fold it into the sauce until wilted, about 2–3 minutes.
- Add the cooked pasta and toss until evenly coated. Taste and adjust seasoning. Serve warm.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 363 kcal |
| Carbohydrates | 54 gm |
| Fat | 11 gm |
| Protein | 13 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With extra Parmesan on top
- A drizzle of olive oil
- Fresh cracked black pepper
- A slice of garlic bread on the side
- Sometimes with roasted chicken or shrimp for a heartier meal
Storage, Leftovers, and Next-Day Thoughts
- Keeps well in the fridge for up to 4 days.
- Reheat gently with a splash of water or milk to loosen the sauce.
- The flavors deepen overnight.
- Great for lunch the next day.
- Freezes okay, but the cream sauce is best fresh.
FAQs (Real Questions People Actually Ask)
Can I use frozen spinach?
Yes, thaw and squeeze out excess water first.
Can I make it dairy-free?
Use dairy-free cream cheese and Parmesan alternatives.
What if my sauce is too thick?
Add a splash of pasta water or milk.
Can I add meat?
Absolutely—chicken, sausage, or shrimp work great.
Can I make it spicy?
Add more red pepper flakes or a dash of chili oil.
Can I make it gluten-free?
Just swap in gluten-free pasta.
