Creamy Tomato Spinach Pasta
I’m obsessed with this Creamy Tomato Spinach Pasta. It’s the kind of recipe I turn to when I want something warm, comforting, and satisfying but still incredibly easy to make. The way the creamy tomato sauce clings to every piece of penne and wraps around wilted spinach is just irresistible. It’s one of those meals that feels like a hug in a bowl.
I’ve made this dish more times than I can count, and every single time it turns out perfectly. The balance of tangy tomatoes with rich cream and parmesan is just right, and I love how the spinach adds freshness and a pop of green. Whether I’m cooking for myself on a weeknight or sharing it with friends, it’s always a crowd-pleaser.
It also happens to be one of those recipes that comes together in under 30 minutes, which is ideal when I want something home-cooked but don’t have the energy for anything complicated. There’s no fancy technique involved—just real ingredients that come together in the most delicious way.
Why You’ll Love This Creamy Tomato Spinach Pasta
This pasta dish is the perfect combination of creamy, savory, and comforting. The tomato sauce is rich but not too heavy, thanks to a splash of cream and a sprinkle of parmesan cheese. It’s simple enough for a quick weeknight dinner but feels special enough to serve to guests. Plus, it’s versatile—you can easily make it vegetarian or add in your favorite protein.
I especially love that it’s made with pantry staples and fresh spinach, which I usually have on hand. The sauce coats every bite of pasta beautifully, and the hint of garlic and crushed red pepper flakes gives it just the right amount of kick. It’s a pasta you’ll crave again and again.
How to Make the Creamy Tomato Spinach Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your favorite short pasta (penne is my go-to for this one) and cook according to the package instructions until al dente. Drain the pasta, but reserve about 1/2 cup of the pasta water.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, add a bit of olive oil and sauté minced garlic until fragrant—about 1 minute. If you like a little heat, sprinkle in some crushed red pepper flakes at this stage.
Step 3: Add the Tomatoes
Stir in canned diced tomatoes with their juices. Let them simmer for a few minutes to reduce slightly and deepen the flavor. Season with salt and black pepper to taste.
Step 4: Make it Creamy
Lower the heat and stir in heavy cream. Allow it to simmer gently until the sauce is well combined and creamy. At this point, you can add grated parmesan cheese and stir until melted and smooth.
Step 5: Add the Spinach
Add fresh baby spinach to the sauce and stir until wilted. It only takes a minute or two.
Step 6: Combine and Finish
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Recipe Variations and Possible Substitutions
You can make this recipe your own in so many ways. Swap the penne for fusilli, rigatoni, or even spaghetti if that’s what you have. If you’re looking for a lighter version, use half-and-half instead of heavy cream, or even a plant-based cream for a dairy-free alternative.
Add sautéed mushrooms, cooked chicken, or shrimp for some extra protein. You can also toss in sun-dried tomatoes or roasted red peppers for added depth. If spinach isn’t your favorite, try kale or arugula instead. And don’t forget, vegan parmesan or nutritional yeast can stand in beautifully for the cheese.
Serving and Pairing Suggestions
Creamy Tomato Spinach Pasta is satisfying on its own, but I love serving it with a side of warm garlic bread or a crusty baguette to soak up all that velvety sauce. A light arugula salad with a lemon vinaigrette adds brightness and contrast that complements the richness of the pasta. For a cozy dinner, I like pairing it with a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio.
This dish also makes a lovely side to a simple grilled protein like chicken breast or salmon. If you’re hosting, consider serving it alongside a platter of roasted vegetables or a small antipasto board to round out the meal.
Storage and Reheating Tips
If you have leftovers, let the pasta cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. For reheating, I prefer doing it on the stovetop with a splash of cream or water to loosen the sauce. You can also microwave it in short intervals, stirring in between, until heated through.
While it’s best fresh, this pasta can be frozen for up to a month. Just be aware that the texture of the cream sauce may change slightly. Let it thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I make this pasta ahead of time?
Yes, you can prepare the sauce in advance and store it separately. When you’re ready to eat, just cook the pasta fresh and combine everything together.
Can I use frozen spinach instead of fresh?
Absolutely. Thaw it first and squeeze out the excess liquid before adding it to the sauce.
Is there a dairy-free version?
Yes, you can substitute the cream with coconut milk or a plant-based cream, and use vegan cheese or nutritional yeast.
What type of pasta works best?
Short pasta like penne, fusilli, or rigatoni works great because it holds the sauce well. But spaghetti or linguine can work too!
How can I make this spicier?
Add more crushed red pepper flakes or stir in a bit of chili paste for an extra kick.
Related Recipe You’ll Like
If you enjoyed this Creamy Tomato Spinach Pasta, you have to try my Creamy Tuscan Chicken Pasta next. It’s rich, flavorful, and features tender chicken, sun-dried tomatoes, and spinach in a creamy garlic sauce that’s absolutely divine. Another favorite is my Roasted Red Pepper Alfredo, which brings a sweet and smoky twist to classic creamy pasta.
You might also like my Baked Ziti with Ricotta, a comforting dish that layers pasta, cheese, and marinara in the best way. Or go green with my Pesto Penne with Roasted Veggies for something fresh and herbaceous.
Save and Share This Recipe for Later
Don’t forget to save this recipe so you can come back to it anytime you need a quick and cozy meal idea. Pin it to your favorite dinner board on Pinterest, share it with a fellow pasta lover on Facebook, or send it to a friend who’s looking for a new weeknight favorite.
Every share helps this recipe reach more home cooks who will love it as much as I do, so thank you for spreading the pasta love!
Creamy Tomato Spinach Pasta
This Creamy Tomato Spinach Pasta is the ultimate cozy dinner. It features tender penne pasta coated in a velvety tomato and cream sauce, speckled with wilted baby spinach and parmesan cheese. The bold flavor of garlic and a hint of spice from red pepper flakes bring warmth and depth to the dish. It’s quick to make, perfect for weeknights, and easily adaptable with various proteins or vegetarian twists. If you’re searching for an easy creamy tomato pasta recipe that tastes like it came from a trattoria, this one’s for you.
Ingredients
- 12 oz penne pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (14.5 oz) can diced tomatoes
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 3 cups fresh baby spinach
- Reserved pasta water, as needed
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of the pasta water.
- Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant. Add red pepper flakes if using.
- Stir in diced tomatoes with their juices. Let simmer for 5-7 minutes to reduce. Season with salt and pepper.
- Reduce heat and stir in the cream. Simmer gently until smooth. Add parmesan and stir until melted.
- Add baby spinach and cook until wilted, about 2 minutes.
- Add cooked pasta and toss to coat in the sauce. Use reserved pasta water to loosen the sauce if needed.
- Serve hot with extra parmesan and black pepper on top.
Notes
- Substitute penne with rigatoni, fusilli, or even spaghetti.
- Use half-and-half or plant-based cream for a lighter or dairy-free version.
- Add grilled chicken, shrimp, or mushrooms for protein.
- Store leftovers in an airtight container for up to 3 days.
