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!
This dish doesn’t only make a great meal because it’s quick to prepare but also because it’s nutritious and super versatile. You can choose to use the recipe as a guide and substitute the spinach with zucchini, mushrooms or peas, or even a combination. You can also add some protein. With so many options available you can make this dish and change up the protein and veggies to keep from getting tired of it. Anyway you decide to make it, this pasta dish makes a fantastic mid-week meal.
This creamy tomato and spinach pasta came together from my need to clear out some leftover ingredients I had from another meal. I had some fresh spinach that I wanted to use up, but if you have frozen spinach that would also work. I used grape tomatoes, but you can use cherry tomatoes or even just a regular tomato diced into medium pieces. I had some Lumaca Rigata, which is a pasta shaped like a snail and is grooved at home, which really worked well in this recipe since the sauce makes its way into the cavity of the noodle and creates these delicious bites full of flavour. But any short pasta will do. There isn’t actually any cream in this pasta dish, it all comes from the goat cheese and the pasta water. Though you don’t absolutely need it, the taste of fresh basil makes all the difference in this dish.
Creamy Tomato and Spinach Pasta
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!
- 1/2 lb. (226g) approx. dried pasta * I used Lumaca Rigata
- 1 tbsp extra-virgin olive oil
- 1/2 cup onion finely chopped onion
- 2 cloves medium garlic finely minced
- 5 cups fresh spinach washed and coarsely chopped
- 1 cup heaping grape or cherries tomatoes sliced in half
- 1/2 cup approx. tomato puree passata
- 3 to 4 tbsp goat cheese crumbled
- 1/2 tsp dried oregano
- salt and pepper to taste
- 8-10 leaves fresh basil
- Bring a medium pot of salted water to a boil. Cook the pasta according to the directions on the package, making sure to drain the pasta a couple of minutes before the pasta is entirely cooked. The pasta will finish cooking in the sauce. When draining the pasta, reserve approx. 1 cup of the pasta water.
- 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, 1/4 tsp. salt and a few grinds of fresh pepper. Stir the onions and garlic with the seasonings.
- Add tomato puree and enough water to thin out the sauce. Let it come to a simmer and add the halved grape tomatoes, simmer for a couple of minutes then add the spinach.
Once the spinach has wilted, add the goat cheese starting with 3 tablespoons, add more if you want a creamier sauce
- When pasta is just a couple of minutes away from being cooked, drain it reserving 1 cup of the pasta water.
- 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 extra goat cheese if desired.