Spinach and Tomato Pasta

A quick and easy Spinach and Tomato Pasta Recipe comes together in less than 20 minutes! This vegetarian pasta dish has tender pasta and spinach cooked in a creamy tomato sauce for a simple, satisfying, and affordable meal. Add sausage, ground beef, or chicken for an even heartier dish!

Creamy Pasta with Tomato and Spinach 

I occasionally ask blog readers to share their favorite last-minute weeknight dinner ideas with me. After all, you can never have too many easy options for those evenings when you want to avoid another trip to the grocery store! This particular creamy tomato and spinach pasta recipe comes from a reader named Linda, who sent it to me years ago. I’m so glad that I’m finally getting around to sharing it here because I have a feeling that it will soon become a staple in your home, too! 

This easy pasta recipe is such a great option to keep in your back pocket because it only requires about 20 minutes (from start to finish!), and you probably already have most of the ingredients on hand. It’s nothing fancy, it’s just a really flavorful and satisfying vegetarian dinner! Toss some quick garlic bread in the oven, and you’ve got a complete meal the whole family will love.

What’s the best type of pasta to use in this creamy tomato spinach pasta recipe?

The great thing about this simple pasta dish is that you can use your favorite kind and shape of pasta. Use protein-rich pasta, whole wheat pasta, or whatever lifestyle-friendly pasta you usually use. Most pasta shapes will work well in this dish, too — try rotini, fusilli, farfalle, or cavatappi. Even spaghetti, angel hair, or even macaroni would work! The key to delicious pasta is using one that holds onto the sauce, so you get tasty pockets of creamy tomato sauce in every bite.

Can I use fresh tomatoes instead of canned tomatoes?

If you don’t have a can of tomatoes on hand or would just prefer to use fresh vegetables instead, you can easily substitute fresh for canned tomatoes in this recipe. Just toss the chopped tomatoes into a skillet and prepare the sauce as directed. You could use sautéed cherry tomatoes, diced Roma tomatoes, or even sun-dried tomatoes for a more intense flavor.

Can I use frozen spinach instead of fresh spinach?

I prefer to use fresh spinach, but you can use frozen spinach if that’s what you have on hand. Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the tomato sauce.

How to Make a Creamy Tomato Sauce for Spinach and Tomato Pasta

First and foremost, always make sure you’re salting the boiling pasta water! While the pasta is cooking, you can make the creamy tomato sauce. In a large skillet over medium heat, sauté the fresh garlic and onions in a little olive oil. Next, add the tomatoes, tomato paste, herbs, and seasonings to the skillet. I use dried oregano, basil, and red pepper flakes for some heat — but you can adjust based on your tastes. You could use a classic Italian seasoning blend or swap out dried herbs for fresh basil and oregano for an even fresher flavor. The juicy tomatoes will reduce and create a yummy, liquidy sauce.

Reduce the tomato sauce to low heat and stir in the cream cheese. Once the cream cheese is completely incorporated into the sauce, it will be creamier and thicker — then you’ll add the grated Parmesan cheese. At this point, you can begin to add the heavy cream or half-and-half to thin out to sauce to your desired consistency. Start with just a little bit of cream and add as needed. You can always add more, but you can’t take any out! Finally, stir in the spinach. Fresh spinach will cook down into the creamy sauce, leaving plenty of room for the cooked pasta. 

What can I add to spinach and tomato pasta?

If you like a pasta dish with meat, you can add 1 lb. of ground Italian sausage (browned and drained), 1 lb. of ground beef (browned and drained), 1 lb. of ground turkey (browned and drained), or about 2 cups of cooked diced chicken. To keep it vegetarian, you could add tofu or more vegetables like sauteed zucchini, eggplant, bell peppers, or asparagus.

What to Serve with Creamy Tomato Spinach Pasta

This dish would be perfect served alongside a loaf of crusty bread or Soft dinner rolls and a simple green salad dressed with balsamic vinaigrette. Some other side dishes to pair with an easy pasta recipe include: 

• Caesar Salad
• Roasted broccoli or asparagus
• 2-Ingredient Italian Sugar Snap Peas
• Tomato salad with basil and balsamic
• Cucumber, tomato, and onion salad
• Balsamic Roasted Root Vegetables

Spinach and Tomato Pasta Recipe Variations & Cook’s Tips

• I used just 2 heaping cups of baby spinach leaves here, which wilts down considerably and doesn’t dominate the dish (my kids prefer it this way). If you like lots of spinach in your pasta, that’s fine! Add an entire 4- or 5-ounce bag of baby spinach leaves to your skillet.
• Don’t have penne pasta in your pantry? Use any other pasta that you prefer. Other good options include rotini, fusilli, or rigatoni.
• I find that freshly grated Parmesan cheese (from a wedge) melts smoother into the sauce than a jar of pre-grated cheese.
• Use as much or as little half-and-half as you need to thin the sauce to reach your preferred consistency. Heavy cream would also work as an equal substitute.
• Store leftovers in an airtight container in the fridge for 3-4 days. Because this is a cream-based sauce, I do not recommend freezing leftovers.

More Easy Spinach Recipes to Try

Simple Spinach Casserole

5-Ingredient Spinach Dip

Strawberry Spinach Salad & Poppy Seed Dressing

Chicken and Spinach Calzone Recipe

Spinach and Tomato Pasta

5 from 3 votes

Prep: 5 minutes minutes

Cook: 15 minutes minutes

0 minutes minutes

Total: 20 minutes minutes

Servings 4 people

Calories 347.8 kcal

This quick and easy spinach pasta is cooked in a creamy tomato sauce and topped with fresh-shaved parmesan cheese. A fast dinner in 20 minutes!

Rate RecipePin RecipePrint Recipe

Ingredients

  

1x2x3x

• 8 ounces uncooked penne pasta
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 14.5 oz. can petite diced tomatoes, NOT drained
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes, optional
• ½ tsp salt
• Dash of pepper
• 2 tablespoons tomato paste
• 2 oz cream cheese, diced
• ¼ cup grated Parmesan cheese
• 2 cups fresh baby spinach leaves (or more as desired)
• ¼ cup half-and-half or heavy cream (or more, as needed)
• Optional garnish: chopped fresh parsley; additional Parmesan cheese

Instructions

• Cook pasta in a large pot of salted boiling water, according to package instructions. Drain.
• Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until tender (about 5 minutes).
• Add diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the skillet. Stir in tomato paste and ½ cup of water until completely combined.
• Reduce heat to low and stir in the cream cheese. Continue stirring over low heat until cream cheese smoothly melts into the sauce. Gradually add the Parmesan cheese, stirring until completely combined.
• Stir in fresh spinach and continue to cook over low heat, just until the spinach wilts (about 1 more minute). Add cooked pasta, toss to coat in the sauce, and season with additional salt and pepper, if necessary. Stir in half-and-half to thin the sauce until it reaches desired consistency.
• Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.

Notes

• I used just 2 heaping cups of baby spinach leaves here, which wilts down considerably and doesn’t dominate the dish (my kids prefer it this way). If you like lots of spinach in your pasta, that’s fine! Add an entire 4- or 5-ounce bag of baby spinach leaves to your skillet.
• Don’t have penne pasta in your pantry? Use any other pasta that you prefer. Other good options include rotini, fusilli, or rigatoni.
• I find that freshly grated Parmesan cheese (from a wedge) melts smoother into the sauce than a jar of pre-grated cheese.
• Use as much or as little half-and-half as you need to thin the sauce to reach your preferred consistency. Heavy cream would also work as an equal substitute.
• Store leftovers in an airtight container in the fridge for 3-4 days. Because this is a cream-based sauce, I do not recommend freezing leftovers.

Nutrition

Serving: 1/4 of the pastaCalories: 347.8kcalCarbohydrates: 52.1gProtein: 12.5gFat: 11.4gSaturated Fat: 4.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 4.3gCholesterol: 20.4mgSodium: 744.1mgPotassium: 142.8mgFiber: 4.8gSugar: 6.8g

Keyword: spinach pasta, vegetarian pasta recipe

Course: Dinner

Cuisine: Italian

Author: Blair Lonergan

Don’t Forget to Share a Pic of What You Made!

Tag me on Instagram at @theseasonedmom