It is 6pm, you are tired, and everyone is hungry. You need a meal that feels like a hug but takes minimal effort to make. This Creamy Tomato Spinach Pasta is the answer to your busy weeknight prayers. It is warm, filling, and uses ingredients you likely already have. This Creamy Tomato Spinach Pasta delivers a restaurant-quality meal in your own kitchen.
Why This Recipe Is a Winner
This dish is a total lifesaver for back-to-school season. You can have it on the table in exactly 30 minutes. It uses simple pantry staples like crushed tomatoes and dried herbs. The heavy cream adds a velvety texture that kids absolutely love. It is a great way to sneak in some fresh greens too. You get a balanced vegetarian meal without any fuss or fancy techniques.
Simple Method
Making this sauce is incredibly straightforward and rewarding. You simply sauté onions and garlic until they smell amazing. Then, let the tomatoes simmer while your pasta boils. Stirring in the cream at the end creates a beautiful pink sauce. Even if you are new to cooking, you can master this. It is an effortless dinner that looks much more impressive than it is.
Ingredients You’ll Need
Most of these items are probably sitting in your kitchen right now.
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 15 oz crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 3 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Bring 4 quarts of heavily salted water to a boil in a large pot.
- Cook penne pasta until al dente, approximately 10 to 11 minutes; reserve 1/2 cup pasta water then drain.
- Heat olive oil in a large skillet over medium heat.
- Sauté onion for 5 minutes until translucent, then add garlic and cook for 60 seconds.
- Add crushed tomatoes, oregano, and red pepper flakes to the skillet; simmer on low for 10 minutes.
- Whisk in heavy cream and simmer for an additional 2 minutes.
- Add spinach to the sauce and stir until wilted, approximately 1 to 2 minutes.
- Toss the cooked pasta and Parmesan cheese into the skillet.
- Adjust sauce consistency with reserved pasta water as needed.
- Season with salt and pepper and serve immediately.
Best Ways to Enjoy It
Serve this pasta warm in big, shallow bowls. It pairs perfectly with buttery garlic bread for dipping. A simple side salad with balsamic dressing adds a fresh crunch. This is the ultimate cozy night in meal for chilly fall evenings. Set the table, pour a cold drink, and enjoy your evening.
Storage & Reheating
Leftovers keep well in the fridge for up to three days. Store them in an airtight container once they cool. To reheat, add a splash of water or milk to the pan. This helps loosen the sauce and brings back the creaminess. Warm it over low heat on the stove for five minutes. Avoid the microwave if you want the best texture for your pasta.
Tips for Best Results
- Don’t skip reserving the pasta water before draining.
- Avoid overcooking the pasta so it stays firm in the sauce.
- Swap fresh spinach for kale if you want more texture.
- Use pre-minced garlic to save time on busy nights.
- For a fall twist, stir in some roasted butternut squash.
- Top with fresh basil leaves for a bright flavor boost.
- Always salt your pasta water generously like the sea.
- Whisk the cream in slowly to prevent any curdling.
Easy Flavor Ideas
- Use gluten-free penne to make this a wheat-free meal.
- Swap heavy cream for full-fat coconut milk for dairy-free.
- Add sautéed mushrooms for an extra earthy flavor.
- Stir in cooked chicken or chickpeas for added protein.
Common Questions
Can I make this ahead of time?
You can make the sauce ahead and store it separately. Just boil the pasta right before you are ready to eat. This keeps the noodles from getting too soft.
Will my kids eat the spinach?
The spinach wilts down very small and picks up the sauce. Most kids find it much easier to eat this way. You can also chop it finely before adding.
What if I don’t have penne?
Any short pasta shape like rotini or bowties works great. These shapes hold onto the creamy tomato sauce perfectly. Just follow the package cook times.
I hope this cozy pasta makes your busy fall evenings a little easier. It is one of my favorite ways to slow down and enjoy a meal. Happy cooking!
— Alex
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1 small yellow onion, finely diced
- 15 oz crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 3 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring 4 quarts of heavily salted water to a boil in a large pot.
- Cook penne pasta until al dente, approximately 10 to 11 minutes; reserve 1/2 cup pasta water then drain.
- Heat olive oil in a large skillet over medium heat.
- Sauté onion for 5 minutes until translucent, then add garlic and cook for 60 seconds.
- Add crushed tomatoes, oregano, and red pepper flakes to the skillet; simmer on low for 10 minutes.
- Whisk in heavy cream and simmer for an additional 2 minutes.
- Add spinach to the sauce and stir until wilted, approximately 1 to 2 minutes.
- Toss the cooked pasta and Parmesan cheese into the skillet.
- Adjust sauce consistency with reserved pasta water as needed.
- Season with salt and pepper and serve immediately.
