Creamy Tomato Spinach Pasta is a simple, comforting dish that combines tender pasta with a rich, creamy tomato sauce and fresh spinach leaves. The sauce is smooth and tangy, with just the right touch of creaminess to balance the bright flavors of the tomatoes and greens. It’s a perfect bowl of goodness that feels both hearty and light at the same time.
I love making this pasta on busy weeknights because it comes together quickly, but feels special enough to share with company. The spinach adds a nice freshness and a burst of green, which makes me feel good about sneaking in some veggies. Sometimes, I add a sprinkle of Parmesan or a pinch of chili flakes to give it just a little extra kick. It’s simple but never boring.
My favorite way to enjoy this pasta is with a crusty slice of bread to soak up any leftover sauce. It reminds me of easy dinners I’d have growing up, where comfort food and flavor meant everything. This pasta feels like a warm hug on a plate, and it’s one of those recipes I always want to keep around for when I need something tasty and fuss-free.
Key Ingredients & Substitutions
- Pasta
- Penne is great because its tubes catch the sauce well. But feel free to use rigatoni, fusilli, or even spaghetti if that’s what you have on hand.
- Cherry Tomatoes
- They add a sweet, juicy burst. You can swap with grape tomatoes or canned diced tomatoes if fresh aren’t available.
- Spinach
- Fresh baby spinach works best for wilting quickly. If you prefer, kale or Swiss chard are good substitutes but cook them a bit longer as they're sturdier.
- Cream & Cheese
- Heavy cream creates that smooth, rich sauce. For a lighter version, use half-and-half or coconut cream. Parmesan adds a nice salty punch; Pecorino Romano works well too.
How Do You Make a Creamy Tomato Sauce Without It Splitting?
The secret is to gently combine the cream with the tomato sauce over low heat. High heat can cause the cream to separate.
- Simmer the tomato sauce alone first to concentrate flavors and reduce acidity.
- Lower the heat before slowly stirring in the cream and cheese. Take your time here for a silky sauce.
- Keep stirring gently until everything is smooth and warmed through, but don’t boil after adding cream.
- This method helps the sauce stay creamy and prevents curdling.
Equipment You’ll Need
- Large pot – to boil the pasta evenly without sticking.
- Colander – makes draining pasta simple and quick.
- Large skillet or sauté pan – perfect for cooking the sauce and tossing the pasta together.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – help keep the sauce balanced and tasty every time.
Flavor Variations & Add-Ins
- Add cooked chicken or Italian sausage for more protein and heartiness.
- Mix in mushrooms or bell peppers when sautéing tomatoes for extra texture and flavor.
- Use feta or goat cheese instead of Parmesan for a tangy twist.
- Stir in red pepper flakes or a pinch of smoked paprika for a subtle heat boost.
How to Make Creamy Tomato Spinach Pasta
Ingredients You’ll Need:
- 12 oz penne pasta (or your favorite pasta shape)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 cup tomato sauce or crushed tomatoes
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Time Needed
This recipe takes about 25 minutes in total. You’ll spend around 10 minutes boiling the pasta and 15 minutes preparing the creamy tomato sauce with spinach and combining everything for a delicious finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water and add a pinch of salt. Bring it to a boil, then add your penne pasta. Cook according to the package directions until al dente (firm to the bite). Drain the pasta and set it aside while you prepare the sauce.
2. Make the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Add the halved cherry tomatoes and cook for 3 to 4 minutes until they soften and start releasing their juices.
Now stir in the tomato sauce and Italian seasoning. Let the mixture simmer gently for 5 minutes so the flavors blend well.
3. Finish the Pasta:
Turn the heat to low. Slowly stir in the heavy cream and Parmesan cheese, mixing until the sauce is creamy and smooth. Add the fresh spinach leaves and cook just until wilted – about 2 minutes.
Finally, toss the cooked pasta into your creamy sauce. Mix everything well to coat the pasta evenly. Season with salt and freshly ground black pepper to taste.
4. Serve It Up:
Scoop the pasta into bowls, garnish with fresh basil leaves and extra Parmesan cheese if you like. Enjoy your creamy, comforting tomato spinach pasta right away!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen spinach well before adding it to the sauce to avoid extra moisture that might thin the sauce.
Is There a Dairy-Free Option for the Cream?
Absolutely! You can substitute the heavy cream with coconut milk or a plant-based cream for a delicious dairy-free version. Just be aware it might slightly change the flavor.
Can I Make This Pasta Ahead of Time?
Yes, you can prepare the sauce and pasta separately, then combine and reheat when ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days.
What Pasta Types Work Best for This Recipe?
Short pasta like penne, rigatoni, or fusilli work great because they hold the creamy sauce well. But feel free to use spaghetti or other shapes you prefer!