Creamy Tomato Spinach Pasta: A Comforting Classic

Creamy Tomato Spinach Pasta is the kind of dish that wraps you in a warm hug with every bite. Rich, velvety tomato sauce clings to perfectly cooked penne, while fresh spinach adds color, texture, and a hint of earthiness. The creamy base cuts through the acidity of the tomatoes, creating a perfectly balanced flavor that’s indulgent yet simple. Whether you’re cooking for a cozy weeknight meal or hosting a casual dinner, this dish delivers on both comfort and elegance.

What makes this pasta especially appealing is how effortlessly it comes together. With pantry staples like pasta and canned tomatoes, plus a few fresh ingredients like garlic, spinach, and cream, you’ll have a restaurant-quality meal in under 30 minutes. It’s hearty without being heavy, vegetarian-friendly, and endlessly adaptable—feel free to add mushrooms, grilled chicken, or even a pinch of chili flakes if you’re craving a little heat.

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Ingredients for Creamy Tomato Spinach Pasta

• 300g (10 oz) penne pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (400g / 14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 100ml (⅓ cup) heavy cream
• 2 cups fresh spinach leaves
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning (optional)
• ¼ cup grated Parmesan cheese, plus more for garnish

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water in case you need it to loosen the sauce later.

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Step 2: Sauté the Aromatics

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 2–3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

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Step 3: Build the Tomato Base

Add the tomato paste to the pan and stir to combine, cooking it out for 1–2 minutes to deepen the flavor. Pour in the diced tomatoes (with their juices) and season with salt, pepper, and Italian seasoning if using. Simmer for 5–7 minutes to reduce slightly and develop flavor.

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Step 4: Add the Cream and Spinach

Lower the heat and stir in the heavy cream. Let it simmer for 2–3 minutes until it becomes creamy and cohesive. Then, add the fresh spinach and stir until wilted, which should take about 1–2 minutes.

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Step 5: Combine with Pasta

Add the cooked penne into the sauce and toss to coat everything evenly. If the sauce is too thick, stir in a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

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Step 6: Finish with Cheese

Sprinkle in the grated Parmesan cheese and toss once more. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and freshly cracked black pepper.

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Estimated Nutrition

Here’s an approximate breakdown per serving (based on 4 servings total):

• Calories: 420 kcal
• Protein: 13g
• Fat: 18g
• Carbohydrates: 50g
• Fiber: 4g
• Sugars: 6g
• Sodium: 360mg
• Calcium: 120mg

Note: Nutrition values may vary depending on exact ingredients used.

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Frequently Asked Questions

1. Can I use milk instead of cream?

Yes, but the sauce won’t be as rich. For a lighter version, whole milk or a mix of milk and Greek yogurt can work.

2. Can I add protein like chicken or tofu?

Absolutely! Grilled chicken, sautéed tofu, or even shrimp pair wonderfully with this sauce.

3. Is this dish gluten-free?

Not by default, but you can use gluten-free pasta to make it suitable.

4. What’s a good substitute for spinach?

Kale, arugula, or even Swiss chard are great swaps. Just adjust cooking times as needed.

5. Can I make this ahead of time?

Yes, it stores well for a few days. Just keep the pasta and sauce separate if possible to prevent sogginess.

6. Is this recipe spicy?

Not at all. If you prefer heat, add red pepper flakes or a dash of hot sauce.

7. Can I use fresh tomatoes instead of canned?

Sure! Use about 4–5 ripe tomatoes, chopped, and simmer them longer to break down.

8. How can I make it vegan?

Use plant-based cream (like cashew or oat), skip the cheese, and ensure the pasta is egg-free.

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