Creamy Tomato Spinach Pasta

$To make creamy tomato spinach pasta, gather these items: - 8 oz (225g) pasta of your choice (penne or fusilli work well) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 2 cups fresh spinach - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - ½ cup Parmesan cheese, grated - Fresh basil leaves for garnish These ingredients combine to create a rich and tasty dish. Each one plays a key role in building flavors. I recommend using penne or fusilli for this recipe. These shapes hold sauce well. Penne has a tube shape that lets the sauce cling inside. Fusilli has twists that catch every bite of creamy goodness. You can choose other shapes too, like farfalle or rotini. Just make sure they are sturdy enough to hold the sauce. Garnishes add a nice touch to your plate. I suggest using fresh basil leaves as a bright finish. You can also sprinkle extra Parmesan cheese on top. This adds more flavor and makes the dish look beautiful. A drizzle of olive oil can add richness too. Feel free to get creative with your garnishes! {{ingredient_image_1}} First, bring a large pot of salted water to a boil. Add 8 ounces of pasta. You can use penne or fusilli. Cook according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, reserve ½ cup of pasta water. Then, drain the pasta and set it aside. Next, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Add 3 minced garlic cloves. Sauté for about 1 to 2 minutes. You want the garlic fragrant but not browned. This step adds great flavor to the dish. Now, pour in a 14-ounce can of crushed tomatoes. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season this with salt and pepper to taste. Bring the mixture to a gentle simmer. Let it cook for about 5 minutes until it thickens a bit. Once the tomato mixture is ready, reduce the heat to low. Slowly stir in 1 cup of heavy cream. Mix until it is fully combined. Let this simmer for 3 to 4 minutes, stirring occasionally. Then, fold in 2 cups of fresh spinach. Cook until the spinach wilts, which takes about 2 minutes. It’s time to combine! Add the drained pasta to the sauce in the skillet. Toss it well to coat the pasta. If the sauce seems too thick, add some of the reserved pasta water until you get the right consistency. This helps the sauce cling to the pasta perfectly. Finally, divide the creamy pasta into bowls. For an extra touch, garnish with fresh basil leaves. You can also sprinkle some grated Parmesan cheese on top. Serve hot and enjoy this delicious meal with your family or friends. To make your sauce creamy, use heavy cream. It adds richness and smoothness. Stir the cream in slowly over low heat. This helps it blend well with the tomatoes. You can also add more cheese for extra creaminess. Grated Parmesan melts easily and enhances the flavor. If the sauce feels thick, add some reserved pasta water. This keeps it light and silky. Start with a large pot and plenty of water. Salt the water before boiling. This adds flavor to the pasta. Cook the pasta until it is al dente. This means it should be firm but not hard. Reserve half a cup of pasta water before draining. This water is great for adjusting the sauce later. After cooking, do not rinse the pasta. Rinsing removes the starch that helps the sauce stick. Store any leftover creamy tomato spinach pasta in an airtight container. It keeps well in the fridge for three to four days. When reheating, add a splash of cream or water. This helps restore the creamy texture. You can also heat it on the stove over low heat. Stir often to prevent sticking. If you want to keep it longer, freeze it for up to two months. Just remember to thaw it in the fridge before reheating. Pro Tips Perfect Pasta: Always cook your pasta al dente, as it will continue to cook slightly when mixed with the sauce. Fresh Spinach: For the best flavor and texture, use fresh spinach instead of frozen. It wilts beautifully and enhances the dish. Cheese Selection: Try using freshly grated Parmesan for a richer flavor. Pre-grated cheese can sometimes be less flavorful. Adjusting Consistency: If your sauce is too thick, gradually add reserved pasta water until you achieve the desired creaminess. {{image_2}} You can easily make this dish vegetarian. Just skip the meat and enjoy the creamy sauce with pasta and veggies. Add mushrooms, bell peppers, or zucchini for more flavor. These options will keep your meal fresh and exciting. You can also toss in some cherry tomatoes for a pop of color and taste. Want to add some protein? You can include grilled chicken or shrimp. Cook them separately, then mix them into the sauce before adding pasta. If you prefer plant-based options, try chickpeas or lentils. They will make the dish filling while keeping it healthy. Feel free to switch up the sauce! For a lighter version, use a tomato basil sauce instead of creamy. You can make a pesto sauce if you're craving something green and herbaceous. Blend fresh basil, garlic, nuts, and olive oil for a vibrant twist. This adds a new layer of flavor to your pasta. Store leftover creamy tomato spinach pasta in an airtight container. Make sure it cools first. Place it in the fridge if you plan to eat it within three days. If you want to keep it longer, consider freezing it. To reheat, use the stove or microwave. If using the stove, add a splash of water or cream to keep it creamy. Heat on low and stir often. In the microwave, use a microwave-safe dish and cover it. Heat for one minute, stir, and check if it's warm enough. Repeat as needed. For freezing, portion the pasta into small containers. Make sure they are freezer-safe. Label them with the date. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge before warming it on the stove. This keeps the texture nice. You can use half and half or whole milk. These options will make a lighter sauce. You can also try coconut cream for a dairy-free alternative. It adds a nice flavor too. Just remember, the sauce may be less thick. Yes, frozen spinach works well in this recipe. Be sure to thaw it first and squeeze out extra water. This helps keep your sauce from getting too watery. Just add it at the same time as fresh spinach. To make this dish vegan, swap heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Finally, ensure your pasta is egg-free to keep it vegan. This pasta lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it gently on the stove or in the microwave. Absolutely! You can add bell peppers, zucchini, or mushrooms. Just sauté them with the garlic. Adding extra veggies boosts flavor and nutrition. Get creative with what you have on hand! In this post, we explored how to make creamy tomato spinach pasta. We covered key ingredients, cooking steps, and tips for the best sauce. Remember to try different pasta types and garnishes to suit your taste. Use the storage tips to keep leftovers fresh. You can also add proteins or veggies for more variety. Enjoy making this dish with your own twist! Get creative and impress your family with delicious meals!$

Creamy Tomato Spinach Pasta

A delicious and creamy pasta dish with tomatoes and fresh spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 oz pasta of your choice (penne or fusilli work well)
1 tablespoon olive oil
3 cloves garlic, minced
14 oz crushed tomatoes
1 cup heavy cream
2 cups fresh spinach
1 teaspoon dried basil
1 teaspoon dried oregano
to taste salt and pepper
0.5 cup Parmesan cheese, grated
for garnish fresh basil leaves

Instructions

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Pour in the crushed tomatoes, stir in dried basil and oregano, and season with salt and pepper. Bring to a gentle simmer and cook for about 5 minutes until slightly thickened.
Reduce the heat to low, and slowly stir in the heavy cream until fully combined with the tomato mixture. Let simmer for another 3-4 minutes, stirring occasionally.
Fold in the fresh spinach and cook until wilted, about 2 minutes.
Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Stir in the grated Parmesan cheese until melted and creamy, adjusting seasoning if necessary.
Divide the creamy pasta into bowls and garnish with fresh basil leaves and extra Parmesan cheese if desired.

Notes

Feel free to use any pasta shape you prefer.

Keyword creamy, pasta, spinach, tomato