Name: Quick Creamy Tomato Spinach Pasta Recipe - Weeknight Winner!
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb (450g) penne pasta; 1 tbsp olive oil (for boiling water); Salt, to taste (for boiling water); 2 tbsp olive oil; 2 tbsp unsalted butter; 1 large yellow onion, diced; 4-5 cloves garlic, minced; 1/2 tsp red pepper flakes; 1 (28-oz) can crushed tomatoes; 1/2 cup sun-dried tomatoes packed in oil, drained & sliced (optional); 1/2 cup vegetable or chicken broth; 1.5 cups heavy cream; 4 oz cream cheese, softened & cubed; 5-6 oz fresh spinach, chopped; 1/2 cup Parmesan cheese, grated (+ extra for serving); 1/4 cup fresh basil, chopped (+ extra for garnish); Salt & freshly ground black pepper, to taste; Optional: a squeeze of fresh lemon juice

Creamy Tomato Spinach Pasta is more than just a meal; it’s an experience in comforting simplicity, a culinary hug that warms the soul after a long day. Imagine a dish that feels utterly gourmet, yet effortlessly comes together in under 30 minutes, transforming humble ingredients into a vibrant masterpiece. While pasta and tomato sauces boast a rich heritage deeply rooted in Italian culinary traditions, this modern rendition has beautifully evolved into a global favorite, celebrated for its perfect balance of flavor and ease. We absolutely adore this pasta for its incredible versatility and the sheer joy it brings to the dinner table.

What makes this dish truly special? It’s the delightful interplay of textures and tastes: the luscious, velvety sauce coating every strand of al dente pasta, the bright, sun-kissed sweetness of ripe tomatoes, and the wholesome, earthy freshness of tender spinach. Each forkful is a revelation, a testament to how simple ingredients, when combined thoughtfully, can create something truly extraordinary. It’s the ultimate weeknight hero, promising a restaurant-quality experience without the extensive prep time. This particular formulation of Creamy Tomato Spinach Pasta has earned its place as a cherished staple in countless kitchens for its undeniable appeal: deeply satisfying, wonderfully nutritious, and incredibly convenient. Get ready to discover your new favorite go-to recipe!

Ingredients:

For the Pasta:
- 1 pound (450g) penne pasta (or your favorite short pasta like rigatoni, fusilli, or farfalle)
- 1 tablespoon olive oil (for boiling water)
- Salt, to taste (for boiling water)
For the Aromatic Base:
- 2 tablespoons olive oil (extra virgin is great here)
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced (about 1.5 cups)
- 4-5 cloves garlic, minced (or pressed, about 1.5-2 tablespoons)
- 1/2 teaspoon red pepper flakes (adjust to your spice preference; I love a little kick!)
For the Tomato & Creamy Elements:
- 1 (28-ounce) can crushed tomatoes (high-quality San Marzano if you can find them, they make a difference!)
- 1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced (optional, but adds wonderful depth)
- 1/2 cup vegetable broth or chicken broth (low sodium is preferred so we can control seasoning)
- 1.5 cups heavy cream (full-fat is essential for that luxurious texture in our Creamy Tomato Spinach Pasta)
- 4 ounces cream cheese, softened and cut into small cubes (full-fat for ultimate creaminess)
For the Freshness & Finishing:
- 5-6 ounces fresh spinach, roughly chopped if leaves are very large (about 5-6 cups packed)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Optional: A squeeze of fresh lemon juice at the end, for brightness.

Prepping Our Ingredients for the Creamy Tomato Spinach Pasta

Organize Your Workspace: Before we even think about turning on the stove, I always recommend getting all your ingredients prepped and laid out. This is what chefs call “mise en place,” and it truly makes the cooking process so much smoother and more enjoyable, especially when creating something as delicious as our Creamy Tomato Spinach Pasta. Get out your cutting board, your sharpest knife, and gather all the measuring spoons and cups you’ll need.
Dice the Onion: Take your large yellow onion and carefully peel it. I like to cut it in half, then make horizontal slices, followed by vertical slices, and finally dice it finely. The goal here is small, uniform pieces so they cook down evenly and become tender and sweet without dominating the texture of our sauce. Aim for pieces no larger than a quarter of an inch.
Mince the Garlic: Next, prepare your garlic. Peel the cloves and then mince them very finely. If you have a garlic press, feel free to use it; it’s a quick way to get perfectly minced garlic. Remember, fresh garlic is key here – it adds an incredible aromatic foundation to the sauce for our Creamy Tomato Spinach Pasta.
Slice Sun-Dried Tomatoes: If you’re using sun-dried tomatoes (which I highly recommend for an extra layer of umami and sweetness), drain them from their oil and slice them into thin strips or small pieces. They’ll add a delightful chew and concentrated flavor to every bite.
Chop the Spinach and Basil: Give your fresh spinach a good rinse under cold water and then pat it dry. If the leaves are quite large, you can give them a rough chop; otherwise, leave them whole as they will wilt down significantly. For the fresh basil, pick the leaves off the stems, stack them, roll them tightly (this is called a chiffonade technique), and then slice them into thin ribbons. Set both aside.
Prepare Cream Cheese: Take your block of cream cheese out of the fridge a little while before you start, so it can soften. Once softened, cut it into small, uniform cubes. This helps it melt smoothly and quickly into the sauce, ensuring there are no lumps in our luscious Creamy Tomato Spinach Pasta sauce.
Grate Parmesan: Freshly grated Parmesan cheese melts better and has a far superior flavor to pre-grated varieties. Grate about 1/2 cup, plus a little extra for serving.

Cooking the Pasta to Perfection

Bring Water to a Rolling Boil: Grab a large pot – seriously, go big! We want enough room for our pasta to swim freely. Fill it about two-thirds full with water. Add a generous pinch of salt (think ocean water, salty enough to season the pasta itself) and about a tablespoon of olive oil. The oil helps prevent the pasta from sticking together, and the salt is crucial for flavoring the pasta from the inside out. Place the pot on high heat and bring it to a rolling boil. Don’t add the pasta until the water is truly bubbling vigorously.
Add the Pasta: Once the water is at a full, rolling boil, carefully add your penne pasta. Give it a good stir immediately to prevent the strands from clumping together at the bottom of the pot. It’s so important that each piece of pasta gets its own space to cook properly.
Cook to Al Dente: Follow the package instructions for cooking time, but always aim for “al dente.” This means the pasta should be cooked through but still have a slight bite to it, a pleasant firmness in the center. I usually start checking a minute or two before the recommended minimum time. We’ll be finishing the pasta in the sauce, so undercooking it ever so slightly is actually a good thing; it allows it to absorb the flavors of our rich Creamy Tomato Spinach Pasta sauce without becoming mushy.
Reserve Pasta Water: This step is non-negotiable for a truly authentic and well-emulsified sauce! Before draining the pasta, ladle out about 1.5 to 2 cups of the starchy pasta cooking water into a heatproof mug or bowl. This cloudy, salty, starchy liquid is pure liquid gold for our sauce. The starch helps to thicken the sauce and bind it beautifully to the pasta, giving our Creamy Tomato Spinach Pasta that luxurious, restaurant-quality finish.
Drain the Pasta: Once your pasta is perfectly al dente, drain it thoroughly in a colander. Do not rinse the pasta under cold water; we want that precious starch clinging to it, as it helps the sauce adhere wonderfully. Set the drained pasta aside.

Building the Irresistible Creamy Tomato Spinach Sauce

Sauté the Aromatics: While your pasta is cooking, or immediately after it’s drained, place a large, deep skillet or a Dutch oven over medium heat. Add the 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Once the butter has melted and is gently bubbling, add your finely diced onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes soft, translucent, and slightly golden. Don’t rush this step! Sweet, caramelized onions lay the essential flavor foundation for our Creamy Tomato Spinach Pasta.
Infuse with Garlic and Spice: Once the onions are ready, add the minced garlic and red pepper flakes to the pan. Cook for just 1 minute more, stirring constantly, until the garlic becomes fragrant. Be very careful not to let the garlic burn, as burnt garlic can taste bitter and will spoil the delicate flavor profile we’re building for our creamy tomato spinach pasta sauce. The kitchen will start smelling absolutely incredible at this point!
Introduce the Tomatoes: Pour in the 28-ounce can of crushed tomatoes. Give it a good stir to combine with the aromatic base. If you’re using them, now is the time to add your thinly sliced sun-dried tomatoes as well. I love the texture and concentrated flavor they bring to the Creamy Tomato Spinach Pasta. Add the 1/2 cup of vegetable or chicken broth. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for at least 15-20 minutes. This simmering time allows the flavors to deepen and meld beautifully, reducing the acidity of the tomatoes and creating a richer, more complex sauce. Stir occasionally to prevent sticking.
Achieve Creaminess: After the sauce has simmered and developed its flavors, uncover the pan. Add the heavy cream and the softened cream cheese cubes. Stir continuously over low heat until the cream cheese has completely melted into the sauce and it looks smooth and velvety. This is where the magic happens for our Creamy Tomato Spinach Pasta, transforming a simple tomato sauce into a rich, luscious concoction. Taste the sauce at this point and season with salt and freshly ground black pepper to your liking. Remember, the pasta water will add some salt, and Parmesan will too, so season judiciously.
Wilt the Spinach: Now, add the fresh spinach to the sauce. It might look like an enormous amount, but don’t worry, spinach wilts down dramatically. Stir it into the hot sauce, and watch as it quickly reduces in volume, becoming tender and vibrant green. Cook just until the spinach is fully wilted, which usually takes only 2-3 minutes. We want it bright and tender, not overcooked and dull.

Bringing It All Together: The Ultimate Creamy Tomato Spinach Pasta

Combine Pasta and Sauce: Add the drained al dente penne pasta directly into the skillet with your creamy tomato spinach sauce. Toss everything together vigorously using tongs, ensuring every single piece of pasta is thoroughly coated in that gorgeous, rich sauce. This is the moment when all our hard work comes together, creating a truly harmonious dish.
Adjust Consistency with Pasta Water: If the sauce seems too thick at this stage – and it often will, as the pasta will absorb some liquid – gradually add some of your reserved pasta water, a quarter cup at a time. Continue to toss and stir. The starch in the pasta water will help the sauce cling beautifully to the pasta, creating a silkier, more cohesive texture. I usually end up using at least 1/2 to 1 cup, sometimes more, depending on how much the pasta has absorbed. You’re aiming for a sauce that generously coats the pasta without being watery or excessively thick. This is a crucial step for the perfect consistency of your Creamy Tomato Spinach Pasta.
Fold in Cheese and Basil: Remove the skillet from the heat. Stir in the 1/2 cup of freshly grated Parmesan cheese and the chopped fresh basil. The residual heat from the pasta and sauce will melt the cheese beautifully, making the sauce even more luxurious and savory. The fresh basil adds a burst of aromatic freshness that is absolutely essential to the flavor profile of this Creamy Tomato Spinach Pasta.
Final Seasoning and Taste Test: Give your Creamy Tomato Spinach Pasta one final, thorough toss. Taste a small spoonful of the pasta and sauce. This is your moment to adjust the seasoning! Does it need more salt? A crack of fresh black pepper? Perhaps a tiny pinch more red pepper flakes for an extra kick? Sometimes, a squeeze of fresh lemon juice can brighten up the flavors beautifully, adding a subtle tang that cuts through the richness. Trust your palate here; you are the chef!
Serve Immediately: Transfer generous portions of your warm, inviting Creamy Tomato Spinach Pasta to individual bowls. Garnish each serving with an extra sprinkle of fresh Parmesan cheese and a few more fresh basil leaves. This dish is best enjoyed straight from the pan, while the pasta is perfectly coated and the sauce is wonderfully warm and creamy. This truly is a comforting and incredibly flavorful meal that’s perfect for any night of the week. Enjoy every luscious bite of your homemade Creamy Tomato Spinach Pasta!

Conclusion:

So there you have it, my friends! We’ve journeyed through the simple steps to create a dish that I genuinely believe will become a staple in your kitchen. This isn’t just another weeknight meal; it’s a vibrant, flavorful experience that comes together with incredible ease. What truly makes this recipe a must-try is its remarkable balance: the bright tang of tomatoes, the earthy goodness of fresh spinach, and that luxurious, velvety creaminess that coats every single strand of pasta. It’s a complete meal in one pan, packed with nutrients, and utterly satisfying. Forget complicated cooking or endless dishes; this Creamy Tomato Spinach Pasta delivers maximum flavor with minimal fuss, making it perfect for busy evenings when you crave something wholesome yet indulgent. I promise you, from the very first bite, you’ll understand why I’m so enthusiastic about sharing this gem. It’s comfort food elevated, a dish that pleases both adults and the pickiest of eaters, proving that incredible taste doesn’t have to mean hours spent slaving over a hot stove. It’s a testament to how simple ingredients can transform into something truly extraordinary.

But the beauty of a dish like this doesn’t stop at its primary preparation. One of the things I love most about it is its incredible adaptability. While it’s absolutely perfect on its own, a simple side of crusty garlic bread is, in my humble opinion, almost mandatory for soaking up every last bit of that luscious sauce. A crisp, green side salad with a light vinaigrette also provides a wonderful counterpoint, adding freshness and an extra layer of texture. If you’re looking to boost the protein content, consider adding some grilled chicken breast, sautéed shrimp, or even crumbled Italian sausage (mild or spicy, depending on your preference) right into the mix during the last few minutes of cooking. For my vegetarian and vegan friends, this recipe is easily adaptable! Swap out the heavy cream for full-fat coconut milk or your favorite plant-based cream alternative (oat or cashew cream works wonderfully for a similar texture), and omit the Parmesan or use a nutritional yeast blend for that cheesy umami flavor. You can also play around with the vegetables; roasted red bell peppers, sautéed mushrooms, or even some artichoke hearts would be fantastic additions, adding new dimensions of flavor and texture. Don’t be afraid to experiment with different pasta shapes either – penne, rigatoni, or even orecchiette would hold up beautifully to the rich sauce. Want a little kick? A pinch of red pepper flakes stirred in at the end will do the trick. Or, for a richer, more gourmet feel, a swirl of mascarpone cheese instead of cream can truly elevate the dish. The possibilities are genuinely endless, allowing you to tailor this foundation to your personal tastes and whatever you have on hand.

Now that you have all the tips and tricks, it’s time for the most exciting part: bringing this magic to life in your own kitchen! I genuinely hope you’re feeling inspired to roll up your sleeves and give this recipe a go this week. There’s something immensely rewarding about creating a delicious, wholesome meal from scratch, especially one that requires so little effort for such a big payoff. Trust me, the aroma alone as it simmers on your stove will be enough to make your mouth water, and the first bite will confirm all your expectations.

So, go ahead, gather your ingredients, and prepare for a truly satisfying meal that will undoubtedly earn a permanent spot in your recipe rotation.

And when you do, please don’t keep it to yourself! I absolutely love seeing your culinary creations and hearing about your experiences. Share your photos, tell me about any creative twists you added, or just let me know how much you and your loved ones enjoyed it. Your feedback and modifications not only brighten my day but also inspire other home cooks in our community. Join the conversation, because cooking is so much more fun when we share the journey. Happy cooking, everyone!