The Best Creamy Tomato Spinach Pasta Recipe

Creamy tomato spinach pasta is a delicious and easy to make dish that is ready to eat in under 30 minutes. This hearty and comforting meal is great to enjoy on a busy weeknight or whenever you need a comfort food meal on a cold and dreary day.

The creamy sauce, combined with the perfectly cooked pasta and fresh spinach, makes for a meal that is both flavorful and satisfying. With the help of a few staple pantry items and a few other common ingredients it is an easy to make dish that even the novice cook can master.

But what I like most of all about this recipe is that it can be customized to your liking with different types of pasta, cheese, or added protein. You can also add other vegetables or herbs to the sauce to make it even more flavorful.

Although I make this vegetarian dish frequently on meatless Mondays or on Fridays during Lent, I have also added diced chicken or sausage to the mix for the meat loving people in my life.

And every time that I make this recipe and take it to a potluck I never have any leftovers to take home. In fact, I get asked for the recipe so often that I go ahead and print out recipe cards and set them next to the dish on the buffet table.

Not only is it a great way for someone to get the recipe, but it is also a way for someone with specific dietary needs to know what is in the dish. However, as easy and delicious as this recipe is, there is one big tip to getting the smooth creamy sauce to turn out perfect every time.

How To Prevent The Cream Sauce From Curdling

The cream in this Tomato Spinach Pasta recipe comes from a combination of cream cheese and Parmesan cheese. When cooked correctly you will end up with a creamy sauce that is smooth and rich.

However, I often get questions on why cream sauces curdle or can’t be stirred smooth. There are a couple of reasons and below I have listed how to prevent the cream sauce from curdling.

1. Use Room Temperature Cream Cheese

Let the cream cheese sit at room temperature for 30 minutes to an hour before adding it to the sauce. This will help it blend more easily and prevent it from curdling when it’s added to the hot sauce.

2. Add The Cream Cheese Slowly

When you add the cream cheese to the sauce it is important to break it up in smaller pieces. Then slowly, whisk it in a little bit at a time until it’s fully incorporated. This will help prevent the cream cheese from clumping together and curdling in the hot sauce.

3. Use Low Heat

Probably the biggest tip to prevent the cream cheese sauce from curdling is to add the cream cheese to the sauce over low heat. High heat can cause the cheese to break down and curdle.

Instead, heat the sauce slowly and stir frequently to ensure the cream cheese is fully melted and blended into the sauce. Then add the Parmesan cheese and when it melts you have a delicious and smooth, creamy sauce.

What Type of Pasta To Use

Although I use penne pasta as the base to this recipe, there are several other types of pasta that work well with the sauce. However you will want to choose a variety that will help sauce cling to the pasta for maximum flavor in every bite.

Here are the different types of pasta I have used and that work best in this recipe:

Penne: Penne is a tube-shaped pasta that is perfect for holding onto the creamy sauces including Penne Alla Vodka and Cream Cheese Pasta. The sauce can get inside the center of the pasta and because of the ridged texture the sauce clings to the outer surface as well.

Fusilli: This is a spiral-shaped pasta that is great for tossing with sauces. The larger spirals allow more sauce in every bite.

Farfalle: Also known as bowtie pasta, is a versatile pasta that works well with many different sauces.

Rigatoni: If you want a larger pasta Riganoti is your answer. This tube-shaped pasta is similar to penne but has a wider diameter. It’s a great choice for a heartier dish and the large tubes can hold a lot of the creamy sauce.

Protein Optional

If you are looking for a hearty meal with some added protein there are a few different types that pair well with this Creamy Tomato Spinach Pasta recipe.

1. Chicken: Adding cooked chicken to any pasta dish is a classic combination. Simply cook chicken breasts or thighs and slice them into bite-sized pieces before adding them to the pasta. You can also use leftover rotisserie chicken as well.

2. Italian sausage: Adding cooked and crumbled Italian sausage to the recipe is another popular option. You can even add a little spice to the dish by using spicy sausage.

3. Shrimp: Shrimp is a great protein option for any creamy dish. Simply sauté some peeled and deveined shrimp in olive oil before adding it to the pasta. Or you can add the shrimp in the hot sauce at the same time that you add the pasta.

What To Serve With Creamy Tomato Spinach Pasta

Now that you have a delicious dinner ready to eat, you may be wondering what you can serve with the creamy pasta. Although it is a fantastic stand alone meal, there are some other good options that pair well with the dish.

• Garlic bread: A classic side dish for pasta, garlic bread is the perfect complement to this recipe. You can make 4 Cheese Garlic Bread, Garlic Knots, or toast up a loaf of frozen garlic bread to mop up any remaining sauce.

• Green or Caesar salad: A simple green salad with a vinaigrette dressing is a great way to balance out the richness of the pasta.

• Roasted or grilled vegetables: Roasted vegetables, such as broccoli, asparagus, or zucchini, are a great side dish for pasta.

Creamy Tomato and Spinach Pasta Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1/2 lb. penne pasta
• 1 sweet onion, diced
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 15oz. can diced tomatoes
• 1 tsp. dried Italian seasoning
• 1/8 tsp. crushed red pepper flakes (optional)
• 1/2 tsp. Kosher salt
• 1/4 tsp. freshly cracked black pepper
• 2 Tbsp tomato paste
• 2 oz. cream cheese
• 1/4 cup grated Parmesan
• 4 oz. fresh baby spinach leaves

INSTRUCTIONS

Bring a large pot of water to a boil over high heat. Add the pasta and continue to boil until pasta is al’ dente. Drain the pasta in a colander.

While the pasta is cooking, prepare the creamy tomato sauce by placing a large skillet over medium heat. Add the olive oil to the skillet and when hot add the diced onion. Saute until soft (approximately 3-5 minutes). Then add the garlic and saute for 1 minute or until fragrant.

Add the undrained diced tomatoes, dry Italian seasoning, crushed red pepper, salt, black pepper, tomato paste and a 1/2 cup of water to the skillet and stir until incorporated.

Turn the heat down to low. Tear the cream cheese into a several smaller pieces and then add them to the skillet.

Use a whisk to stir the sauce until the cream cheese has fully melted and the sauce is turns creamy. Add the Parmesan to the skillet and stir until the cheese completely melts.

Add the fresh baby spinach leaves to the skillet and gently stir it into the sauce. After 3-4 minutes the leaves will have wilted. Add the cooked and drained pasta and gently toss to coat.

Season with salt, pepper and additional red pepper flakes to taste. Serve warm.

Enjoy! Mary

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