Easy wins again! I’m on the 6th day of an 8-day work week, so that means two things: I’m tired and I’m hungry. Quick pasta like this creamy tomato and spinach pasta is perfect for such an occasion. They only require a few ingredients, cook very quickly and make me feel full and happy! 🙂

Anyway, tomorrow is Monday (again) and it’s going to be a long week, so hopefully this recipe will help make mealtime a little faster, easier and more enjoyable for you This week! Have Fun!


This creamy tomato and spinach pasta recipe is a kind of meal in itself, but you may want to add a side dish like crispy garlic bread, not kneaded Focaccia rolls or an easy and easy side salad. You can also spice up the recipe by adding baked chicken breasts with garlic or browning a little Italian sausage in the pan before the onion and garlic to start.


This version of the creamy tomato and spinach pasta uses just a touch of cream cheese and Parmesan to make a regular tomato sauce ultra-rich and creamy. If you don’t like cream cheese, you can also add a drizzle (about 1/4 cup) of half-and-half or heavy cream for a similar effect.


I used regular pasta, but whole wheat bread would actually be quite good and add extra fiber and nutrients to make it a well-balanced meal. You can also change the shape for other short pasta, such as Bowtie pasta or Rotini.


I was lucky enough to get spinach on sale for a bag (score!), but if fresh spinach is just outside your price range, you can add about 8 ounces. frozen spinach thawed and cleared of excess moisture. It would also be great with sliced mushrooms. Just cook the mushrooms with onions and garlic at the beginning. Or, hey, you can always make a simple creamy tomato sauce. There is nothing wrong with that!


Bring a large pot of water to a boil over high heat. Add the pasta and continue cooking until tender (7 to 10 minutes). Drain the pasta in a colander.

While the pasta is cooking, prepare the creamy tomato sauce. Dice the onion and chop the garlic. Place the onion, garlic and olive oil in a large skillet and saute over medium heat until the onions are soft and translucent, 3-5 minutes.

Add the diced tomatoes (with juice), oregano, basil, crushed red pepper, salt and a little freshly cracked pepper to the pan. Stir to combine. Add the tomato paste and 1/2 cup of water to the pan and stir until the tomato paste mixes with the Sauce.

Reduce the heat to low. Cut the cream cheese into a few pieces, then add it to the pan with the tomato sauce. Stir the Sauce with a whisk until the cream cheese is completely melted and the Sauce is creamy. Add the Parmesan cheese to the pan and stir until it is melted into the Sauce.

Add the fresh spinach to the pan and gently stir into the Sauce until wilted (2-3 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce. Season with salt and pepper to taste and adjust as needed. Serve hot.

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