Creamy tomato and spinach pasta three words that basically describe my dream weeknight dinner. Seriously, this dish has saved me on more busy evenings than I can count.
I first threw this together on one of those nights where I had half a bag of spinach that needed using, a can of diced tomatoes sitting in the pantry, and absolutely zero energy to do anything complicated. Henry walked into the kitchen, took one sniff, and immediately asked what was for dinner. Noah and Emma both cleaned their plates and that, my friends, is the ultimate win.
The secret? Cream cheese melted right into the tomato sauce. It sounds simple because it is, and trust me, it makes the sauce so silky and rich you’ll want to eat it with a spoon. Plus, it’s a fully vegetarian meal that comes together in about 30 minutes with mostly pantry staples.
If you love cozy pasta dinners, you’ll also want to check out this creamy cottage cheese pasta recipe another weeknight favorite in our house!
Why You’ll Love This Recipe
- Ready in 30 minutes from start to finish
- Uses simple, affordable pantry ingredients (under $4 total!)
- The creamy tomato sauce is rich, flavorful, and clings perfectly to penne
- Fully vegetarian and easy to adapt
- Kid-approved Isabella, Emma, and Noah all go back for seconds
- One skillet for the sauce means less cleanup
Ingredients Needed For Creamy Tomato And Spinach Pasta
- ½ lb penne pasta
- 1 small yellow onion (small dice, about 1.5 cups)
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 14.5 oz can diced tomatoes (with juices)
- ½ tsp dried oregano
- ½ tsp dried basil
- ⅛ tsp crushed red pepper
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 2 Tbsp tomato paste
- ½ cup water
- 2 oz cream cheese (this is the magic ingredient!)
- ¼ cup grated Parmesan (about 30g)
- 4 oz fresh spinach
Substitution note: No penne? Rotini, rigatoni, or spaghetti all work beautifully here.
How To Make Creamy Tomato And Spinach Pasta
- Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the penne and boil until tender, about 7–10 minutes. Drain and set aside.
- Sauté the aromatics. While the pasta cooks, dice the onion and mince the garlic. Add them to a large skillet with the olive oil and cook over medium heat for 3–5 minutes, until the onion is soft and translucent.
- Build the tomato sauce. Add the diced tomatoes (with all the juices), oregano, basil, crushed red pepper, salt, and black pepper to the skillet. Stir everything together. Add the tomato paste and ½ cup of water and stir until the paste fully blends into the sauce.
- Add the cream cheese. Turn the heat down to low. Cut the cream cheese into a few small pieces and add them to the skillet. Use a whisk to stir continuously until the cream cheese melts completely into the sauce the sauce will turn beautifully creamy and smooth.
- Stir in the Parmesan. Add the grated Parmesan and stir until it melts in. Taste the sauce and adjust salt and pepper if needed.
- Wilt the spinach. Add the fresh spinach and gently stir it into the sauce for 2–3 minutes until it wilts down.
- Combine with pasta. Add the drained penne and toss until every piece is coated in that gorgeous creamy tomato sauce. Serve warm
Frequently Asked Questions
Can I Use A Different Pasta Instead Of Penne?
Yes! Rotini, rigatoni, or even spaghetti all work great with this creamy tomato sauce. The key is using a shape that holds onto the sauce well anything with ridges or tubes works perfectly.
Can I Make This Pasta Ahead Of Time?
You can, but this tomato spinach pasta is honestly best right off the stove. If you make it ahead, reheat gently over low heat with a splash of water or milk to bring the sauce back to life. It keeps well in the fridge for up to 4 days.
Can I Make This Recipe Without Cream Cheese?
Absolutely. You can swap the cream cheese for heavy cream or a dairy-free cream alternative. The sauce will still be rich and tasty, though the thick, velvety texture from the cream cheese is pretty hard to beat!
Is This Creamy Tomato And Spinach Pasta Vegetarian?
Yes! As written, this recipe is 100% vegetarian. Just double-check your Parmesan label some traditional Parmesan contains animal rennet, so grab a vegetarian-friendly version if that matters to you.
Let’s Wrap This Up!
This creamy tomato and spinach pasta is the kind of recipe that earns a permanent spot in your weekly dinner rotation. It’s fast, it’s cozy, it’s budget-friendly, and it genuinely tastes like something you’d order at a restaurant except you made it in your own kitchen in 30 minutes flat.
I make this one pretty much whenever I need dinner on the table fast without any stress. Trust me, once you try it, you’ll see exactly why.
Give it a go this week and let me know how it turned out! Drop a comment below I love hearing from you. And if you snap a photo, be sure to tag me on Instagram so I can see your beautiful bowl of pasta!
Save this recipe to your Pinterest boards so you can find it easily on those busy weeknights when you need something good, fast.
Recipes You May Also Like
If you loved this easy vegetarian pasta, here are a few more recipes worth trying:
- One Pot Red Lentil Pasta Recipe another cozy, plant-forward pasta that’s packed with protein and ready in one pot.
- Vegan Butternut Squash Pasta Recipe creamy, cozy, and totally dairy-free. So good in the fall.
- Sausage And Broccoli Pasta Recipe for when you want something hearty and satisfying in under 30 minutes.
Amelia
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Creamy Tomato And Spinach Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy tomato and spinach pasta is the kind of meal that saves a weeknight no fuss, no fancy ingredients, just real comfort food on the table fast. The sauce is rich and velvety from cream cheese and Parmesan, the tomatoes give it that cozy depth, and the spinach adds color and a little goodness without changing the flavor. Done in 30 minutes and budget-friendly too the whole pot costs under $4.
Ingredients
- 1/2 lb penne pasta
- 1 small yellow onion, small dice (about 1.5 cups)
- 2 cloves garlic, minced (about 1 Tbsp)
- 1 Tbsp olive oil
- 1 can (14.5 oz) diced tomatoes, with juices
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/8 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 Tbsp tomato paste
- 1/2 cup water
- 2 oz cream cheese
- 1/4 cup grated Parmesan (about 30g)
- 4 oz fresh spinach
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until tender, about 7-10 minutes. Drain and set aside.
- While the pasta cooks, dice the onion and mince the garlic. Add them to a large skillet with the olive oil and saute over medium heat until the onion is soft and just beginning to turn translucent, about 3-5 minutes.
- Add the diced tomatoes (with all their juices), oregano, basil, crushed red pepper, salt, and black pepper. Stir everything together. Add the tomato paste and 1/2 cup of water, and stir until the paste blends fully into the sauce.
- Turn the heat to low. Cut the cream cheese into a few pieces and drop them into the skillet. Use a whisk to stir until the cream cheese melts completely and the sauce turns smooth and creamy. Add the Parmesan and stir again until it melts in.
- Add the fresh spinach and gently stir it into the sauce. It will wilt down in about 2-3 minutes — don’t rush this step.
- Add the drained pasta to the skillet and toss until every piece is well coated in that creamy tomato sauce. Taste, adjust salt and pepper as needed, and serve warm.
Notes
Don’t skip whisking the cream cheese in on low heat if the heat is too high it can get grainy instead of silky smooth. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or milk before warming in a skillet over low heat or in the microwave in 30-second bursts. This pasta does not freeze well the cream cheese sauce tends to separate, so it is best eaten fresh or within a few days from the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
