I just made one of the best Creamy Tomato Spinach Pasta Recipes and it’s quicker than a boxed meal but way more flavorful and actually worth leftovers.

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I adore this messy, saucy Creamy Tomato Spinach Pasta Recipes kinda dinner. I’m obsessed with how the tomato sauce gets silkier when you fold in garlic and whole spinach leaves, making every forkful seriously satisfying.

It’s faster than takeout and way more interesting than a box. But it still feels simple, like a skillet pasta tossed right off the stove into bowls.

You get bright tomato tang, cheesy comfort, and that hit of garlic without anything fussy. Dinner that actually makes me want leftovers.

Yes, I said it. Leftovers rule.

I would eat this every week, no lie, every time.

Ingredients

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Penne or spaghetti: the car of the dish, comfy and filling, so it feels like dinner.
Olive oil: smooth mouthfeel and a little fruity warmth, keeps things from sticking.
Yellow onion: sweet base note, makes the sauce cozy and not so sharp.
Garlic: punchy aroma that wakes the sauce up, don’t skimp if you love it.
Red pepper flakes: spicy spark, adds a little kick if you’re into heat.
Crushed tomatoes: tangy body and color, the sauce’s whole personality right here.
Chicken or veg broth: thins and seasons gently, keeps it from tasting flat.
Heavy cream: lush silkiness that makes every bite feel indulgent and smooth.
Cream cheese: adds stickiness and that comfort-food cream factor, real cozy vibes.
Fresh spinach: bright green freshness and a mild, leafy boost of nutrition.
Parmesan: salty umami rain, adds depth and that cheesy, slightly nutty bite.
Sugar: quiet sweetness that tames tomato sharpness, kind of kitchen magic.
Kosher salt: essential seasoning backbone, don’t forget it or it’ll fall flat.
Black pepper: subtle heat and earthiness, finishes the sauce with a little snap.
Butter: optional velvet richness, makes the sauce feel extra luxurious and rounded.
Fresh basil or parsley: herb brightness, gives the whole thing a fresh lift.
Lemon juice: tiny zing that wakes the cream and tomatoes, keeps it lively.

Ingredient Quantities

12 oz dry pasta (penne, fusilli or spaghetti, whatever you got)

2 tbsp olive oil

1 small yellow onion, finely chopped

3 garlic cloves, minced

1/2 tsp red pepper flakes (optional, but good if you like heat)

1 can (28 oz) crushed tomatoes

1/2 cup low sodium chicken or vegetable broth

3/4 cup heavy cream

4 oz cream cheese, softened (helps make it extra creamy)

4 cups fresh spinach, loosely packed (about 5-6 oz) or 1 package baby spinach

1/2 cup freshly grated Parmesan cheese, plus more for serving

1 tsp sugar (to cut the acidity of the tomatoes)

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 tbsp butter (optional, for extra richness)

1/4 cup chopped fresh basil or parsley, roughly chopped

1 tsp lemon juice (optional, brightens the sauce)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz pasta until just shy of al dente according to package directions, then reserve 1 cup pasta water and drain the pasta.

2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and cook until soft and translucent, about 5 minutes.

3. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes (if using) and cook 30–60 seconds until fragrant, don’t let the garlic burn.

4. Pour in 1 can (28 oz) crushed tomatoes and 1/2 cup low sodium chicken or vegetable broth. Stir in 1 tsp sugar, bring to a simmer, lower the heat and let it cook gently for 8–10 minutes to thicken and mellow.

5. Stir in 3/4 cup heavy cream and 4 oz softened cream cheese in small pieces. Keep stirring until the cream cheese melts and the sauce is smooth, add up to 1/2 cup of the reserved pasta water if it looks too thick.

6. Add 4 cups fresh spinach in batches, stirring each batch until wilted. Then fold in 1/2 cup freshly grated Parmesan, 1 tbsp butter if using, 1 tsp lemon juice if using, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

7. Add the drained pasta to the skillet and toss to coat, adding more reserved pasta water a few tablespoons at a time until the sauce clings to the pasta the way you like. If the sauce seems thin, simmer a minute to reduce.

8. Stir in 1/4 cup chopped fresh basil or parsley right before serving so the herbs stay bright. Finish with extra grated Parmesan on top.

9. Serve hot with extra pepper and Parmesan at the table. Leftovers reheat well with a splash of cream or milk to loosen the sauce.

10. Tips: soften the cream cheese faster by cutting into small cubes; don’t overcook the pasta since it will finish cooking in the sauce; reserve pasta water like it’s gold, it makes the sauce silky.

Equipment Needed

1. Large pot for boiling pasta (with lid)
2. Colander to drain and reserve pasta water
3. Large skillet or sauté pan (big enough for pasta + sauce)
4. Wooden spoon or heatproof spatula for stirring
5. Chef knife for chopping onion, garlic and herbs
6. Cutting board
7. Measuring cups and spoons for liquids and seasonings
8. Box grater or microplane for fresh Parmesan
9. Tongs or a pasta fork to toss the pasta in the sauce

That’s it — basic gear, nothing fancy.

FAQ

Q: Can I make this vegetarian?

A: Yes. Use vegetable broth instead of chicken broth and you’re good. The cream and cream cheese give it plenty of richness so you won’t miss meat.

Q: What pasta should I use if I want it extra saucy?

A: Go with penne or fusilli. They hold sauce better than spaghetti. But hey, use what you got, spaghetti still works fine.

Q: How do I prevent the sauce from splitting when I add the cream?

A: Temper it. Take a few tablespoons of the hot tomato sauce and whisk into the cream, then stir that back into the pot. Also keep the heat medium-low and don’t boil hard after adding dairy.

Q: Can I make this ahead and reheat?

A: Yes. Cool and refrigerate up to 3 days. Reheat gently on low with a splash of broth or milk to loosen the sauce. High heat makes the cream separate, so go slow.

Q: My sauce tastes a bit too acidic, what now?

A: Add the listed teaspoon of sugar and a pinch more salt. A little butter or extra cream helps too. A squeeze of lemon juice at the end brightens it, so add carefully.

Q: Can I swap the cream or cream cheese for lighter options?

A: You can try half and half or full fat plain yogurt, but yogurt may curdle if it gets too hot. Lower fat swaps make the sauce less silkly, so expect a thinner texture.

Creamy Tomato And Spinach Pasta Recipe Substitutions and Variations

Pasta: swap the regular pasta for whole wheat or a chickpea/gluten free version if you want more fiber or need no-gluten. Cook time might be a little different, so check package and taste for doneness.
Heavy cream: use full fat coconut milk for a dairy free option (adds a mild coconut note), or mix 1/2 cup half and half with 1 tbsp melted butter to approximate richness if you dont have cream.
Cream cheese: mascarpone or ricotta work great for the same creamy texture; use the same amount of mascarpone, or 4 oz ricotta but heat gently to help it melt smooth into the sauce.
Parmesan cheese: Pecorino Romano is a sharper swap if you like saltier cheese, or use 2-3 tbsp nutritional yeast for a vegan/cheesy flavor without dairy.

Pro Tips

– Don’t skimp on the pasta water, honestly. Save at least a cup and add it little by little while tossing, it makes the sauce silky and helps it cling, and you can always reduce it if it gets too thin.

– Cut the cream cheese into tiny cubes and let it sit at room temp while you cook; they’ll melt way faster and you won’t get weird lumps. If you do see lumps, whisk vigorously off the heat or use an immersion blender for a few seconds.

– Add the spinach in batches and don’t crowd the pan, otherwise it steams and gets mushy. Give each batch a quick stir so it wilts evenly, then fold gently so you keep some texture.

– If the sauce tastes flat, a pinch of sugar and a squeeze of lemon brighten it up, but go slow, taste as you go. Also a small pat of butter at the end makes it richer, like restaurant-level without much effort.

Creamy Tomato And Spinach Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made one of the best Creamy Tomato Spinach Pasta Recipes and it’s quicker than a boxed meal but way more flavorful and actually worth leftovers.

Servings

servings

Calories

762

kcal

Equipment: 1. Large pot for boiling pasta (with lid)
2. Colander to drain and reserve pasta water
3. Large skillet or sauté pan (big enough for pasta + sauce)
4. Wooden spoon or heatproof spatula for stirring
5. Chef knife for chopping onion, garlic and herbs
6. Cutting board
7. Measuring cups and spoons for liquids and seasonings
8. Box grater or microplane for fresh Parmesan
9. Tongs or a pasta fork to toss the pasta in the sauce

That’s it — basic gear, nothing fancy.

Ingredients

12 oz dry pasta (penne, fusilli or spaghetti, whatever you got)
2 tbsp olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 tsp red pepper flakes (optional, but good if you like heat)
1 can (28 oz) crushed tomatoes
1/2 cup low sodium chicken or vegetable broth
3/4 cup heavy cream
4 oz cream cheese, softened (helps make it extra creamy)
4 cups fresh spinach, loosely packed (about 5-6 oz) or 1 package baby spinach
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 tsp sugar (to cut the acidity of the tomatoes)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tbsp butter (optional, for extra richness)
1/4 cup chopped fresh basil or parsley, roughly chopped
1 tsp lemon juice (optional, brightens the sauce)

Directions

Bring a large pot of salted water to a boil and cook 12 oz pasta until just shy of al dente according to package directions, then reserve 1 cup pasta water and drain the pasta.
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and cook until soft and translucent, about 5 minutes.
Add 3 minced garlic cloves and 1/2 tsp red pepper flakes (if using) and cook 30–60 seconds until fragrant, don’t let the garlic burn.
Pour in 1 can (28 oz) crushed tomatoes and 1/2 cup low sodium chicken or vegetable broth. Stir in 1 tsp sugar, bring to a simmer, lower the heat and let it cook gently for 8–10 minutes to thicken and mellow.
Stir in 3/4 cup heavy cream and 4 oz softened cream cheese in small pieces. Keep stirring until the cream cheese melts and the sauce is smooth, add up to 1/2 cup of the reserved pasta water if it looks too thick.
Add 4 cups fresh spinach in batches, stirring each batch until wilted. Then fold in 1/2 cup freshly grated Parmesan, 1 tbsp butter if using, 1 tsp lemon juice if using, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.
Add the drained pasta to the skillet and toss to coat, adding more reserved pasta water a few tablespoons at a time until the sauce clings to the pasta the way you like. If the sauce seems thin, simmer a minute to reduce.
Stir in 1/4 cup chopped fresh basil or parsley right before serving so the herbs stay bright. Finish with extra grated Parmesan on top.
Serve hot with extra pepper and Parmesan at the table. Leftovers reheat well with a splash of cream or milk to loosen the sauce.
Tips: soften the cream cheese faster by cutting into small cubes; don’t overcook the pasta since it will finish cooking in the sauce; reserve pasta water like it’s gold, it makes the sauce silky.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.