Creamy Tomato Spinach Pasta
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Creamy tomato spinach pasta balances a tomato-rich sauce with a modest amount of cream. The spinach wilts directly into the sauce, keeping the ingredient list practical. A little pasta cooking water helps the sauce cling to the noodles rather than collecting in a heavy puddle at the bottom of the bowl.
Ingredient notes
Short shapes such as penne or rigatoni catch the sauce well. Passata produces a smooth base; crushed tomatoes make a more textured sauce. Parmesan adds salt and body, so taste after it is stirred in. Baby spinach is convenient because the leaves need little preparation.
Tips for a better result
Salt the pasta water and reserve a mugful before draining. Keep the tomato sauce at a gentle simmer after adding cream. Add pasta water a little at a time while tossing; too much at once makes the sauce thin. Stop cooking the pasta just shy of your preferred texture, then finish it in the sauce.
Substitutions and variations
Use chopped kale only if you allow additional cooking time. A plant-based cooking cream can replace dairy cream, but flavor and thickness vary. This is a creamy sauce; replacing the cream with plain milk does not give the same result.
Storage and make-ahead tips
Refrigerate leftovers promptly and use within 3 days. Reheat with a splash of water until hot throughout. The pasta will soften as it sits, so freshly cooked portions have the best texture.
A common question
Why does the sauce look too thick?
Pasta absorbs sauce quickly. Add reserved cooking water by the tablespoon while tossing over gentle heat until the sauce coats the pasta comfortably.
More from Crispe Kitchen
Explore the Dinner collection or read our cooking guides for more kitchen ideas.
Creamy Tomato Spinach Pasta
3 servings
Estimated prep: 10 minutes · Cook: 20 minutes
Equipment: Large saucepan, wide frying pan, colander
Ingredients
- 250 g dried penne or rigatoni
- 400 g tomato passata
- 100 ml single or light cooking cream
- 100 g baby spinach
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 30 g Parmesan, finely grated
- 1/2 tsp dried basil or oregano
- Salt and black pepper to taste
- Reserved pasta cooking water
Instructions
- Cook pasta in salted water according to the packet, stopping just before fully tender. Reserve 250 ml cooking water and drain.
- Meanwhile, soften onion in olive oil for about 5 minutes. Add garlic and dried herbs and stir for 30 seconds.
- Add passata and simmer for 8–10 minutes, stirring occasionally.
- Reduce heat, stir in cream, and add spinach. Cook until the leaves wilt.
- Add pasta and Parmesan. Toss with small splashes of cooking water until coated and fully heated. Taste and season before serving.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Salt the pasta water and reserve a mugful before draining. Keep the tomato sauce at a gentle simmer after adding cream. Add pasta water a little at a time while tossing; too much at once makes the sauce thin. Stop cooking the pasta just shy of your preferred texture, then finish it in the sauce.