When you want something cozy and comforting but only have half an hour, this creamy tomato pasta with spinach is the answer. Garlic and crushed tomatoes simmer into a quick sauce, a splash of cream turns it silky and blush-pink, and a few handfuls of fresh spinach wilt in at the end for color and extra nutrients. It is a vegetarian dinner made mostly from pantry staples, and it tastes like something from your favorite Italian restaurant.
The whole thing comes together in about 30 minutes, and the sauce is ready by the time the pasta finishes cooking. Here is the recipe, plus swaps for dairy-free, high-protein and lighter versions.
Quick Recipe Facts
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
| Servings | 4 |
| Diet | Vegetarian |
Why You Will Love This Creamy Tomato Pasta
- Pantry-friendly. Pasta, canned tomatoes, garlic and cream are things many kitchens already have.
- Balanced, silky sauce. Cream softens the acidity of the tomatoes, and Parmesan adds savory depth.
- Built-in vegetables. Spinach wilts in the final minute, so you get greens without a separate side dish.
- Pasta water magic. A splash of starchy cooking water helps the sauce cling to every piece of pasta.
Ingredients
- 12 ounces (340 g) short pasta, such as penne, rigatoni or fusilli
- 2 tablespoons olive oil or butter
- 1 small onion or 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 teaspoon Italian seasoning or dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 to 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 4 packed cups (about 4 ounces) fresh baby spinach
- Salt and black pepper, to taste
- Fresh basil, for serving (optional)
How to Make Creamy Tomato Pasta with Spinach
- Boil the pasta. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package. Before draining, scoop out 1 cup of the pasta water.
- Start the sauce. While the pasta cooks, heat the olive oil in a large deep skillet over medium heat. Add the onion and cook for 3 to 4 minutes until soft. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and slightly darkened.
- Simmer the tomatoes. Add the crushed tomatoes, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Simmer for 10 to 12 minutes, stirring occasionally, until slightly thickened.
- Make it creamy. Lower the heat and stir in the cream and Parmesan until smooth. Taste and adjust the seasoning.
- Add the spinach. Stir in the spinach a handful at a time until just wilted, about 1 minute.
- Toss with pasta. Add the drained pasta to the sauce and toss well, adding pasta water a little at a time until the sauce is glossy and coats the pasta. Serve with extra Parmesan and fresh basil.
Tips for the Best Results
- Do not boil the cream. Keep the heat low once the cream goes in so the sauce stays smooth.
- Cook the tomato paste. Frying it for a minute deepens the flavor and removes any tinny taste.
- Too acidic? A pinch of sugar or an extra splash of cream will balance sharp canned tomatoes.
- Save that pasta water. It is the key to a sauce that clings instead of pooling at the bottom of the bowl.
- Use fresh Parmesan. Freshly grated cheese melts smoothly; pre-grated versions can turn grainy.
Easy Swaps and Variations
- Add protein: Stir in grilled chicken, cooked Italian sausage, shrimp or a can of drained white beans.
- Lighter: Replace half the cream with whole milk, or use half-and-half.
- High-protein: Blend 3/4 cup cottage cheese until smooth and use it instead of cream, like in our cottage cheese pasta.
- Dairy-free: Use full-fat coconut milk or cashew cream and nutritional yeast in place of Parmesan.
- Vodka-style: Add 2 tablespoons of vodka with the tomato paste and let it simmer off for a classic penne alla vodka flavor.
- Gluten-free: Use your favorite gluten-free pasta and cook it just to al dente.
A Little Nutrition Boost
Spinach adds more than color. It is a source of vitamin K, folate and vitamin A, according to USDA FoodData Central, and tomatoes provide vitamin C and the antioxidant lycopene. Adding vegetables to a pasta sauce is an easy way to get more greens onto the table, especially for picky eaters.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The pasta absorbs sauce as it sits, so add a splash of milk or water when reheating on the stove over low heat or in the microwave. Cream-based sauces can separate when frozen, so this dish is best enjoyed fresh or refrigerated. See our guide on reheating leftovers without drying them out for more tips.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw about 5 ounces of frozen spinach, squeeze out as much water as possible, and stir it into the sauce with the cream.
What is the best pasta for creamy tomato sauce?
Short shapes with ridges or tubes, such as penne, rigatoni or fusilli, catch the sauce best. Spaghetti and linguine also work.
Can I use tomato sauce or passata instead of crushed tomatoes?
Yes. Passata makes a smoother sauce. Simmer it for a few minutes less since it is already thick.
How do I keep the sauce from splitting?
Add the cream over low heat and avoid boiling the sauce afterward. Full-fat cream is the most stable choice.
Final Thoughts
This creamy tomato pasta with spinach is proof that comfort food can be quick, colorful and wholesome. It is easy enough for a Monday night and impressive enough for guests. If you enjoy creamy pasta dishes, try our creamy Tuscan gnocchi, or learn to make your own noodles with our homemade pasta guide.
