Creamy Tomato Spinach Pasta
This creamy tomato spinach pasta is packed with so much flavor and it is ready in less than 30 minutes. It is rich, creamy, and delicious yet with maximum flavor and minimal effort! I’m quite sure this is about to become a regular on your weeknight menu, especially on meatless Mondays!
Creamy Tomato Spinach Pasta
A delicious and speedy pasta dish is a regular favorite in my home and this creamy tomato spinach pasta recipe is no exception. It is an easy one-pot meal that requires minimal effort, yet yields maximum flavor! This recipe comes together quickly and I bet you have most (if not all) of the ingredients on hand.
Anywhere you see a combination of spinach, tomato and pasta best believe it’s going to be a hit. You can expect a light dish that is yet satisfying! The tomatoes, aromatics, cream, vibrant spinach and spices blend well together, and the parmesan cheese and fresh basil add a nice depth of flavor to the overall dish. What is not to love?
This is the dish to make when you just want to indulge in a comforting bowl of pasta. This is an easy, simple, and delicious recipe, so no time to waste time. Let’s dive into it, I’m sure you will enjoy it as much as my family did we savored every single bite!!
Make this recipe gluten-free by swapping the pasta for a gluten free alternative.
What you will need
Pasta: I love using rigatoni for this recipe but you can any other short pasta of choice such as penne or any other one that will hold up the sauce nicely.
Baby spinach
Passata: substitute with chopped tomatoes
Garlic
Onion
Butter: I used unsalted butter
Olive oil: sub with any other flavorless oil of choice
Double cream: this is also known as heavy cream
Chicken stock
Italian seasoning
Parmesan cheese
Fresh basil leaves
Salt and pepper
How to make creamy tomato spinach pasta
Cook the pasta according to package instructions until al dente, reserve some pasta water, drain, and set aside.
In a large skillet, heat butter and olive oil over medium-high heat until melted, add the diced onion, and saute for 4-5 minutes until soft, fragrant, and slightly caramelized.
Add garlic and saute for about 30 seconds.
Pour in the passata and chicken stock in the sauteed aromatics, add Italian seasoning, salt, and pepper and stir to combine. Reduce the heat to medium-low and simmer for 5 minutes.
Tear fresh basil into tomato sauce and stir to combine.
Stir in the double cream and grated cheese into the tomato sauce and stir to combine. Simmer for 2-3 minutes until the parmesan cheese is completely melted into the creamy sauce.
Add the baby spinach to the sauce and cook until wilted. Add the drained cooked pasta to the creamy spinach sauce, toss or stir to combine.
Take it off the heat and serve it as is or with a side of green salad and garlic bread.
How to store
Creamy tomato spinach pasta is best eaten fresh on the day of making. However, leftovers can be refrigerated and stored in an airtight container for up to 3 days.
Reheat on the stovetop or in the microwave with a splash of water/milk or broth. Not only will this help to thin out your sauce, but it’ll also expedite the reheating process!
More quick and easy creamy pasta
Creamy Tomato Spinach Pasta
Equipment
Ingredients
- 300 g rigatoni pasta
- 250 g baby spinach
- 400 g Passata
- 1 Tablespoon garlic finely chopped
- 1 Cup brown onion finely chopped
- 2 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 cup double cream
- ⅓ cup chicken stock
- 1 teaspoon Italian seasoning
- ½ cup parmesan cheese grated
- Salt and pepper to taste
- reserved pasta water
- a handful of fresh basil leaves or use accordingly
Instructions
- Cook the pasta according to package instructions until al dente, reserve some pasta water, drain, and set aside.
- In a large skillet, heat butter and olive oil over medium-high heat until melted, add the diced onion, and saute for 4-5 minutes until soft, fragrant, and slightly caramelized.2 Tablespoon unsalted butter, 1 Tablespoon olive oil, 1 Cup brown onion finely chopped
- Add garlic and saute for about 30 seconds1 Tablespoon garlic finely chopped
- Pour in the passata and chicken stock in the sauteed aromatics, add Italian seasoning, salt, and pepper and stir to combine. Reduce the heat to medium-low and simmer for 5 minutes.400 g Passata, ⅓ cup chicken stock, 1 teaspoon Italian seasoning, Salt and pepper to taste
- Tear fresh basil into tomato sauce and stir to combinea handful of fresh basil leaves
- Stir in the double cream and grated cheese into the tomato sauce and stir to combine. Simmer for 2-3 minutes until the parmesan cheese is completely melted into the creamy sauce.1 cup double cream, ½ cup parmesan cheese grated
- Add the baby spinach to the sauce and cook until wilted. Add the drained cooked pasta to the creamy spinach sauce, toss or stir to combine.PS: add some pasta water to the sauce to lighten it up if it's becoming thick.250 g baby spinach, 300 g rigatoni pasta
- Take it off the heat and serve it as is or with a side of green salad and garlic bread.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious olive oil pasta with sundried tomatoes recipe that you can make at home in under 15 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
