Creamy Tomato and Spinach Pasta Recipe

Creamy Tomato and Spinach Pasta is one of my favorite quick dinners. It is simple, comforting, and made with real ingredients you can find at any grocery store. The sauce is creamy but still fresh, thanks to the tomatoes and spinach.

I make this on busy weeknights when I need something fast but still homemade. It comes together in about 25 minutes, and it always feels like more than just a basic pasta night.

Why You’ll Love This Creamy Tomato and Spinach Pasta Recipe?

1. Ready in about 25 minutes from start to finish.
2. Uses affordable, everyday ingredients.
3. One skillet for the sauce keeps cleanup simple.
4. Creamy without needing heavy cream.
5. A great way to add spinach into dinner.
6. Perfect for meatless meals.

What Kind of Pasta Should I Use?

This recipe calls for penne pasta, and that is a great choice. The short shape and little ridges hold onto the creamy tomato sauce really well.

You can also use rotini, rigatoni, or even bow ties if that is what you have. Just cook it until tender but not mushy. I like to keep it just slightly firm so it holds up nicely in the sauce.

Options for Substitutes

• No fresh spinach? Frozen spinach works. Just thaw and squeeze out extra water first.
• You can use crushed tomatoes instead of diced if needed.
• If you do not have cream cheese, a splash of half and half can help make it creamy.
• Italian seasoning can replace the oregano and basil.
• Any short pasta shape works if penne is not available.

Watch Out for These Mistakes While Cooking

1. Do not overcook the pasta. It should be tender but still have a little bite.
2. Let the onions cook until soft and translucent. This builds flavor at the start.
3. Make sure the cream cheese fully melts into the sauce. Whisking helps make it smooth.
4. Add the spinach at the end and only cook until wilted. It softens quickly.

What to Serve With Creamy Tomato and Spinach Pasta?

This pasta is filling on its own, but you can serve it with:

• Garlic bread
• A simple side salad
• Roasted zucchini
• Steamed broccoli

Keep it simple. The pasta really shines on its own.

Storage Instructions

1. Store leftovers in an airtight container in the refrigerator for up to 4 days.
2. Reheat gently on the stovetop or in the microwave. Add a small splash of water if the sauce thickens too much.
3. Freezing is not ideal because of the creamy sauce, but it can be done if needed. Just thaw in the fridge before reheating.

How To Make Creamy Tomato and Spinach Pasta?

Ingredients

• ½ lb penne pasta
• 1 yellow onion, small dice
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 14.5 oz. diced tomatoes (1 can)
• 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:
Gather and prepare all ingredients before you begin.

Step 2:
Bring a large pot of water to a boil over high heat. Add the penne pasta and cook for 7 to 10 minutes, until tender. Drain in a colander and set aside.

Step 3:
While the pasta cooks, dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet. Sauté over medium heat for 3 to 5 minutes, until the onions are soft and translucent.

Step 4:
Add the diced tomatoes with their juices, oregano, basil, crushed red pepper, salt, and freshly cracked black pepper. Stir to combine. Add the tomato paste and ½ cup of water. Stir until the tomato paste blends smoothly into the sauce.

Step 5:
Lower the heat. Cut the cream cheese into a few pieces and add them to the skillet. Whisk the sauce until the cream cheese fully melts and the sauce becomes creamy. Add the grated Parmesan and stir until melted.

Step 6:
Add the fresh spinach and gently stir until it wilts, about 2 to 3 minutes. Add the cooked pasta and stir until everything is evenly coated in the sauce. Taste and adjust salt and pepper if needed. Serve warm.

Creamy Tomato and Spinach Pasta Recipe

Creamy Tomato and Spinach Pasta is a quick and affordable dinner made with penne, tomatoes, cream cheese, and fresh spinach. It is creamy, flavorful, and ready in about 25 minutes.

This is a perfect weeknight meal when you want something simple, comforting, and made with real ingredients.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4

Calories: 363

Ingredients Method

Ingredients

  

• ½ lb penne pasta
• 1 yellow onion small dice
• 2 cloves garlic minced
• 1 Tbsp olive oil
• 14.5 oz. diced tomatoes 1 can
• 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

Method

 

1. Gather and prepare all ingredients before you begin.
2. Bring a large pot of water to a boil over high heat. Add the penne pasta and cook for 7 to 10 minutes, until tender. Drain in a colander and set aside.
3. While the pasta cooks, dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet. Sauté over medium heat for 3 to 5 minutes, until the onions are soft and translucent.
4. Add the diced tomatoes with their juices, oregano, basil, crushed red pepper, salt, and freshly cracked black pepper. Stir to combine. Add the tomato paste and ½ cup of water. Stir until the tomato paste blends smoothly into the sauce.
5. Lower the heat. Cut the cream cheese into a few pieces and add them to the skillet. Whisk the sauce until the cream cheese fully melts and the sauce becomes creamy. Add the grated Parmesan and stir until melted.
6. Add the fresh spinach and gently stir until it wilts, about 2 to 3 minutes. Add the cooked pasta and stir until everything is evenly coated in the sauce. Taste and adjust salt and pepper if needed. Serve warm.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Emma Parker

I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.