This creamy Tomato Spinach Pasta is filled with robust, fresh, and cheesy flavors! Pasta with fresh spinach and cherry tomatoes is an easy dinner recipe that is ready in less than 30 minutes.
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Why You Will Love This Recipe?
- This creamy tomato spinach pasta is rich with aromatic flavors and one of a kind! Savory and delicious flavors of cream cheese, garlic, herbs, and cooked pasta come together to create one of the most flavorful recipes out there!
- You will have dinner ready in less than 30 minutes! This recipe is so easy to make with very little steps. All you need is a pot to boil the pasta and then a skillet to cook the sauce.
- Simple pasta dish recipes are perfect for whenever you're looking to create a delicious meal out of very little ingredients. You don't need much to make this recipe one of the best pasta dishes you've ever had.
- Pasta is comforting and a great way to stay full. This recipe is filling for whenever you are hungry and need something delicious to eat.
- This tomato and spinach pasta is great for the entire family. Who doesn't love cheesy, comforting, and fresh warm pasta dishes?
Ingredients
When I say you don't need much to make sure this recipe comes out super flavorful and rich, I really mean it! Some simple ingredients are all you need.
- Oil – I like to use a high quality olive oil to make sure the smooth and pungent flavors come through. You can use a more neutral oil such as grapeseed or avocado.
- Garlic – Minced garlic cloves give this pasta recipe savory flavors that are a must for delicious flavors.
- Tomatoes – Plump cherry tomatoes are what I like to use because they are rich with flavor, but Roma tomatoes will also work for this recipe.
- Spinach – Washed baby spinach gives this recipe a hint of color and texture. Spinach is a great way to add extra nutrients to the pasta.
- Cream Cheese – Just a little bit of cream cheese is all you will need for this pasta and tomato recipe. The cream cheese gives this pasta its creamy and smooth textures.
- Pasta Water – Save a little bit of water from cooking the pasta. You will need it to make the cheese sauce!
- Parmesan – I like use freshly grated parmesan cheese because it is extra flavorful and savory. Pre-shredded parmesan will be okay but not the same.
- Basil – Dried basil gives this recipe its Italian flavors and fragrance. Fresh basil is also a great choice!
- Oregano – Oregano is a key ingredient in most savory Italian dishes and pairs well with the basil. You can use my homemade Italian Seasoning instead of dried basil and oregano for more depth of flavor.
- Seasoning – Red pepper flakes, salt, and pepper are all you need to make sure this dish has plenty of depth.
- Pasta – Use any choice of pasta that you would like. Some of my favorite varieities are farfelle, penne, rigatoni, or something similar.
How To Make Pasta With Spinach And Tomatoes?
This easy dinner recipe is great for nights whenever you are looking for something quick but appetizing. Dinner will be ready soon!
First, heat a little bit of the oil in a skillet over medium heat. Add half of the minced garlic and sauté until fragrant.
Add the halved cherry tomatoes and cook them for one to two minutes until they soften and wrinkle. Remove the tomatoes to a plate and set aside.
In the same skillet, add more oil and the rest of the minced garlic.
Cook the garlic for a few seconds, then add the fresh spinach. Stir until the spinach is just wilted but still bright green.
Next, turn the heat to low and stir in the cream cheese along with a little bit of the warm pasta water from boiling the pasta. Whisk until the cream cheese is creamy.
Add the grated parmesan, basil, oregano, red pepper flakes, salt, and pepper. Stir the parmesan and cream cheese sauce until it is fully mixed together.
Finally, toss the cooked pasta into the sauce until well coated. Add the sautéed cherry tomatoes and combine.
Serve the spinach and tomato pasta warm with freshly grated parmesan cheese.
FAQs
Yes, if fresh spinach is not handy, then you can use frozen spinach for this recipe. Be sure to thaw the frozen spinach before using it.
Heavy cream, crème fraîche, and half n half are great substitutes for the cream cheese.
To make this recipe vegan use egg-free pasta, vegan cream cheese and parmesan. For a gluten-free version, use your favorite gluten-free pasta.
Variations
Maybe you want to switch things up with different veggies, flavors, and proteins. Easily customize this simple pasta recipe to fit your needs.
- Use different vegetables such as cooked peas, grilled eggplant, bell peppers, different types of mushrooms, kale, sun-dried tomatoes, and various grilled veggies for more flavors.
- Add some extra protein to this pasta dish by adding chicken, shrimp, sausage, grilled or baked salmon to the cooked pasta.
- Top the cooked pasta with feta cheese for extra cheesy flavors.
Serving Ideas
This pasta with spinach and tomatoes is delicious with garlic bread or naan, grilled chicken, side salads, and much more.
I like to make a serving of garlic chicken cheeseballs with this pasta recipe because the two are perfect together. This recipe is delicious with a variety of different sides.
Storage
- Store the leftover tomato spinach pasta in an airtight container for up to three days in the refrigerator.
- To reheat this pasta, simply warm it in the microwave in a microwave-safe bowl or warm in a skillet on the stovetop over medium heat.
Other Delicious Pasta Recipes
- Pesto Pasta Salad
- Chicken Alfredo Pasta in the Instant Pot
- Tomato Pasta Soup
- Tomato Mozzarella Salad
- Healthy Onion Cucumber Salad
If you made this recipe for my Pasta with Spinach and Tomatoes, then please be sure to rate and review it below! If you'd like more deliciously easy recipe inspiration, follow me on Instagram, Pinterest, Facebook, or YouTube. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter.
📖 Recipe
Tomato Spinach Pasta Recipe
Ingredients
- 8 ounces Pasta - farfelle, penne, rigatoni or preferred variety (cooked as per packet instructions)
- 1½ tablespoon Olive Oil
- 3 cloves Garlic (minced)
- 6 ounces Cherry Tomatoes (halved)
- 6 ounces Baby Spinach (washed)
- 5 ounces Cream Cheese
- ⅓ cup Parmesan Cheese plus more for serving (grated)
- ¾ teaspoon Dried basil
- ¾ teaspoon Dried Oregano
- A pinch of Red Pepper Flakes
- Salt and Freshly Cracked Pepper (as needed)
Instructions
- Heat ½ tablespoon of olive oil in a skillet over medium heat. Add ½ of the minced garlic and cook for few seconds.
- Add halved cherry tomatoes and sauté for 1-2 minutes or until tomatoes just begin to wrinkle. Transfer to a plate and set it aside.
- In the same skillet, add the remaining 1 tablespoon olive oil followed by the remaining minced garlic, cook for few seconds until fragrant. Then, add spinach and stir until it wilts but still green.
- Turn the heat to low and stir in the cream cheese along with ¼-⅓ cup water from boiling the pasta. Whisk until the cream cheese sauce is smooth and creamy.
- Add grated parmesan, dried basil, oregano and red pepper flakes, season with some salt, freshly cracked black pepper and stir until parmesan melts. Spinach pasta sauce is ready.
- Toss the cooked pasta until coated in sauce, add the sauteed cherry tomatoes and combine.
- Sprinkle freshly grated parmesan, serve warm!
Notes
- Use different vegetables such as cooked peas, grilled eggplant, bell peppers, different types of mushrooms, kale, sun-dried tomatoes, and various grilled veggies for more flavors.
- Add some extra protein to this pasta dish by adding chicken, shrimp, sausage, or grilled salmon to the cooked pasta.
- Top the cooked pasta with feta cheese for extra cheesy flavors.
- Store the leftover tomato spinach pasta in an airtight container for up to three days in the refrigerator.
- To reheat this pasta, simply warm it in the microwave in a microwave-safe bowl or warm in a skillel on the stovetop over medium heat.
Lily
This is currently my FAVORITE meal prep recipe! It saves so well in the fridge and heats up tasting just as good as the first day. I also love how it is very adaptable. I’ve made this several times and here’s what I’ve discovered. If you have fresh basil, that also works. You can also omit the dried basil entirely if you don’t have it and it still tastes delicious. I personally like adding a small onion diced into it to give it a little crunch and chicken for protein. If you forgot to reserve the pasta water, don’t fret or feel like a failure, normal water works too but just be sparing and add in small batches to not water it down. I have also substituted the cream cheese for heavy cream before when that’s all I’ve had on hand and it worked but required patience and extra cheese. Ultimately, the best version is as directed with an added small onion and chicken. Thank you for enlightening the internet with this great recipe and making my meal preps easy and yummy.
Carol
If you are making this vegan, go very very light on the pasta water.. maybe 1tbsp at most. I used Violife vegan cream cheese and a splash of pasta water (maybe 1/4c at most) and all i had was a watery mess. The cream cheese tub was about 3/4 full so i used all of it. Was still too watery.i thought it would thicken up but it didn't. I have tapioca starch but i didn't bother, just ate it watery lol