Creamy Tomato and Spinach Pasta

With less than 10 ingredients, this Creamy Tomato and Spinach Pasta couldn’t be easier to prepare. Ready in 30 minutes, it makes a fantastic meal for busy weeknights!

Not only is this Creamy Tomato and Spinach Pasta super easy and quick to make but it's also a nutritious and delicious meal the whole family can enjoy. And just like this Sundried Tomato Pesto Pasta, you can follow the recipe as is, or use it as a guide and adapt it to your taste.

For instance, you can substitute the spinach with a different vegetable. My favorites to use are zucchini, mushrooms, peas, or even a combination. You can also add some protein to this dish. Shrimp, chicken, Italian sausage or ground beef are all great options.

With so many possibilities available, you can easily make this dish regularly and simply change up the protein and veggies to keep from getting tired of it. Any way you decide to make it, this pasta dish makes a fantastic mid-week meal.

How to Make it

This creamy tomato spinach pasta dish came together from my desire to use up some leftover ingredients I had in the refrigerator.

Ingredients Overview

Below are the simple ingredients used to make this creamy tomato spinach pasta recipe. If you look at the ingredients for this recipe, you'll see that heavy cream isn't listed. That's because there isn't actually any cream in this pasta dish, the creamy tomato sauce is made by adding goat cheese and some of the starchy pasta water to the skillet.

The full recipe with ingredient amounts is in the recipe card at the end of the post.

• Dried pasta: I used Lumaca Rigata, this pasta is shaped like a snail and is grooved, which really works well in this recipe since the sauce makes its way into the cavity of the noodle and creates bites full of flavor. If you can't find it, pasta shells or any other short pasta are great substitutes. 
• Extra-virgin olive oil
• Onion
• Garlic cloves
• Fresh spinach: I used fresh baby spinach in this recipe, but frozen also works.
• Grape or cherry tomatoes: If unavailable, use any variety of tomato you have on hand.
• Tomato paste or passata
• Goat cheese. Substitute with cream cheese for a more mild taste.
• Dried oregano, sea salt and freshly cracked pepper to taste
• Fresh basil: Though you don't absolutely need it, the addition of fresh basil adds lots of flavor and freshness to this dish.
• Parmesan Cheese and red pepper flakes (optional)

Steps Overview

1. Bring a large pot of water to a boil. Cook the pasta according to package instructions minus 2 minutes. Reserve 1 cup of the pasta water, then drain the pasta.
2. In a large skillet over medium heat, add olive oil.
3. Add onions, cook for 2 to 3 minutes, and then add garlic and keep cooking until onions are translucent. Add the dried oregano, salt and pepper. Stir to combine.
4. Add tomato paste and enough water to thin out the sauce. Let it come to a simmer and add the tomatoes, simmer for a couple of minutes then add the spinach.
5. Once the spinach has wilted, add the goat cheese and stir.
6. Add the drained pasta and some of the pasta water to the sauce. Cook for 2-3 minutes more or until pasta is al dente. Add more water if pasta sauce is too thick.
7. Check the seasoning and adjust to taste. Add the chopped fresh basil and Parmesan cheese, or more goat cheese if desired and serve!

Serving Suggestions

If you like, you can serve this creamy pasta dish with a side of garlic bread or a simple salad.

Storage Instructions

Transfer leftover pasta to an airtight container and store in the refrigerator for up to four days.

Enjoy!

More Pasta Dishes SaveSave

• Shrimp, Spinach and Goat Cheese Penne
• Easy Spaghetti Meat Sauce
• Tomato Orzo SoupSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

Creamy Tomato and Spinach Pasta

Author: Fida Sweet and Savoury Pursuits

With less than 10 ingredients, this delicious Creamy Tomato and Spinach Pasta couldn’t be easier to prepare. Ready in 30 minutes, it makes a fantastic weeknight meal the whole family can enjoy!

4.67 from 9 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian, Mediterranean

Servings 4

Calories 289 kcal

Ingredients

  

1x2x3x

• ½ lb. (226g) approx. dried pasta * I used Lumaca Rigata
• 1 tablespoon extra-virgin olive oil
• ½ cup onion finely chopped onion
• 2 cloves garlic medium, finely minced
• 5 cups fresh spinach washed and coarsely chopped
• 1 cup heaping grape or cherry tomatoes sliced in half
• ½ cup tomato paste or passata
• 3 to 4 tablespoons goat cheese crumbled
• ½ teaspoon dried oregano
• salt and pepper to taste
• 8-10 leaves fresh basil optional
• 2 tablespoons Parmesan Cheese optional

Instructions

 

• Bring a medium pot of salted water to a boil. Cook the pasta according to the package directions minus 2 minutes (the pasta will finish cooking in the sauce). Reserve 1 cup of the pasta water before draining the pasta.
• In a large skillet over medium heat, add 1 tablespoon of olive oil.
• Cook the onion for 2 to 3 minutes stirring every minute or so. Add the garlic and keep cooking until onions are translucent.
• Add the dried oregano, salt and freshly ground pepper and stir to combine.
• Add tomato purée (paste)and enough water to thin out the sauce (if using passata, you may not need to thin the sauce as much). Let it come to a simmer and add the halved grape (or cherry) tomatoes, simmer for a couple of minutes then add the spinach.
• Once the spinach has wilted, add the goat cheese. 
  
• Add the pasta and some of the pasta water to the sauce. Cook a couple of minutes more or until pasta is al dente. Add more pasta water if sauce is too thick.
• Check the seasoning and adjust to taste.
• Just before serving, add the chopped fresh basil and Parmesan cheese, or more goat cheese if desired.

Notes

1. Choose a short pasta such as Lumaca Rigata, Penne, Ziti or small shells.
2. Use gluten-free pasta for a gluten-free recipe. 
3. Transfer leftover pasta to an airtight container and store in the refrigerator for up to five days.

Nutrition

Calories: 289kcalCarbohydrates: 50gProtein: 10gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 87mgPotassium: 589mgFiber: 3gSugar: 5gVitamin A: 3940IUVitamin C: 24.4mgCalcium: 100mgIron: 2.7mg

Keyword Creamy Tomato and Spinach Pasta, Creamy Tomato Pasta

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This recipe for Creamy Tomato and Spinach Pasta was originally published in July 2016. The post has been updated.SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave