Creamy Tomato Spinach Pasta Delight

$- 8 oz (225g) pasta of your choice (penne or fettuccine recommended) - 2 tablespoons olive oil - 3 cloves garlic, finely minced - 1 can (14 oz) diced tomatoes (preferably no salt added) - 1 cup heavy cream or coconut cream (for a dairy-free alternative) - 4 cups fresh spinach, roughly chopped - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan substitute) - Crushed red pepper flakes (optional, for an added kick) I love using a good pasta for this dish. Penne and fettuccine work great. They hold sauce well. Olive oil adds richness, while garlic gives a nice aroma. Diced tomatoes bring sweet and tangy flavors. I choose canned tomatoes with no salt added for better control over seasoning. Cream is the star here. It makes the sauce rich and creamy. I sometimes swap it for coconut cream for a dairy-free twist. Spinach adds color and nutrition. I use fresh spinach for the best taste. Herbs like basil and oregano boost flavor. Salt and pepper are essential for seasoning. Finally, cheese adds a savory touch. Parmesan is my go-to, but nutritional yeast is a great vegan option. With these ingredients, you’ll create a dish that’s creamy, tasty, and full of flavor. {{ingredient_image_2}} Start by bringing a large pot of salted water to a vigorous boil. This step is key for good flavor. Add 8 ounces of your chosen pasta, like penne or fettuccine. Cook the pasta according to the package instructions, usually around 8-10 minutes for al dente. This means the pasta should be firm but not hard. Once the pasta is done, reserve 1/2 cup of the pasta water. This starchy water helps thicken the sauce later. Drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. When it’s hot, add 3 minced garlic cloves. Sauté for about 1 minute until fragrant but watch closely to avoid burning. Next, add a 14-ounce can of diced tomatoes, including their juices. Cook for about 3 to 4 minutes, allowing the mixture to simmer. This step enhances the flavors and thickens the sauce slightly. After that, gradually pour in 1 cup of heavy cream. Stir well to combine. Let the sauce simmer gently for a few minutes until it thickens slightly. Now it's time to bring in the fresh spinach! Add 4 cups of roughly chopped spinach to the sauce. Mix in 1 teaspoon each of dried basil and oregano. Season with salt and freshly cracked black pepper to taste. Stir continuously until the spinach wilts down, which takes about 2-3 minutes. Carefully mix the cooked pasta into the creamy sauce. If the sauce seems too thick, add some of the reserved pasta water until it reaches your desired creaminess. Finally, stir in 1/2 cup of grated Parmesan cheese until it melts completely. If you prefer a vegan option, use nutritional yeast instead. Taste and adjust the seasoning if needed. Serve the pasta hot, garnished with extra Parmesan or nutritional yeast. For a kick, sprinkle some crushed red pepper flakes on top. Enjoy your deliciously creamy tomato spinach pasta! To make your creamy tomato spinach pasta shine, focus on flavor. Start with spices. Dried basil and oregano add depth. They balance the bright tomatoes. A pinch of salt brings out all the flavors. If you want heat, add crushed red pepper flakes. This kick can make your dish pop! For the sauce's creaminess, watch the heat. Simmer the cream gently. Stir often to keep it smooth. If it gets too thick, add reserved pasta water. This helps you reach the right consistency. You want your sauce to cling to the pasta, not drown it. Presentation matters. Serve your pasta in shallow bowls. This makes it look fancy. Top with fresh spinach leaves for color. A drizzle of olive oil adds shine. Finish with cracked black pepper for a touch of spice. Pair your pasta with a light salad. A simple mix of greens and lemon works great. You can also serve crusty bread on the side. This combo makes for a complete meal. Enjoy each bite! Pro Tips Fresh Spinach Matters: Always use fresh spinach for the best flavor and texture. Frozen spinach can release excess water, making your sauce watery. Reserve Pasta Water: Don't forget to reserve some pasta water before draining! It helps to adjust the sauce consistency and adds starch for a creamy finish. Cheese Choices: For a more robust flavor, consider using a mix of cheeses. A combination of Parmesan and Pecorino Romano can elevate the dish. Spice It Up: If you enjoy a kick, add more crushed red pepper flakes or even a splash of hot sauce to the sauce for added heat and depth. {{image_4}} You can easily modify this pasta dish to fit different diets. For a dairy-free option, try using coconut cream instead of heavy cream. It adds a rich taste without the dairy. Coconut cream pairs well with tomatoes and spinach, and it keeps the sauce creamy. If you're looking for vegan cheese substitutes, nutritional yeast works great. It gives a cheesy flavor without any animal products. You can mix it into the sauce just like Parmesan cheese. This makes it a perfect choice for plant-based eaters. You can switch up the pasta shape or flavor to keep things fun. Penne or fettuccine are great, but you can use any pasta you love. Try whole wheat or gluten-free options if that fits your needs. Adding proteins like chicken or shrimp can make this dish heartier. Cook the protein separately and mix it in right before serving. This change can turn your pasta into a filling meal that pleases everyone at your table. To store leftover pasta, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to 3 days. When you want to reheat, use a pan on low heat. Add a splash of water or cream to help it heat evenly. Stir gently to avoid sticking. You can also use a microwave. Place pasta in a safe bowl and cover it. Heat in short bursts, stirring in between. If you want to save pasta for longer, freezing is a great option. Let the pasta cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to 3 months. To thaw, take the pasta out of the freezer. Move it to the fridge overnight. For quick thawing, use the microwave on low power. After thawing, reheat it using the same methods as before. Add a little cream or water to help it along. Enjoy your creamy tomato spinach pasta any time! To make the sauce creamier, you can try a few simple tricks. - Use more heavy cream or coconut cream. - Add a splash of pasta water for extra smoothness. - Blend in some cream cheese for richness. - Stir in sour cream or Greek yogurt. These tips will give your sauce that velvety texture everyone loves. Yes, fresh tomatoes can work well here. - They add a bright flavor and freshness. - You can use ripe, juicy tomatoes for the best taste. - Fresh tomatoes may need a bit more cooking time. Canned tomatoes provide convenience and a consistent taste. Both options are great, so choose what you prefer! Pairing sides can elevate your meal. - A simple green salad with vinaigrette balances the creaminess. - Garlic bread complements the dish perfectly. - Roasted vegetables add color and nutrition. These sides enhance your dining experience and make the meal more satisfying. Enjoy! This blog post covered how to create a tasty creamy tomato spinach pasta dish. We discussed the main ingredients, step-by-step instructions, and helpful tips. I shared variations for different diets and ideas for storage. Remember to experiment with spices and proteins for your own touch. Enjoy your cooking and make this dish your favorite. A delicious meal awaits you!$

Creamy Tomato Spinach Pasta Delight

A rich and creamy pasta dish featuring fresh spinach and tomatoes, perfect for a comforting meal.

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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 fettuccine recommended)
2 tablespoons olive oil
3 cloves garlic, finely minced
14 oz diced tomatoes (preferably no salt added)
1 cup heavy cream or coconut cream (for a dairy-free alternative)
4 cups fresh spinach, roughly chopped
1 teaspoon dried basil
1 teaspoon dried oregano
to taste salt and freshly cracked black pepper
0.5 cup grated Parmesan cheese (or nutritional yeast for a vegan substitute)
optional crushed red pepper flakes

Instructions

In a large pot, bring salted water to a vigorous boil. Add your chosen pasta and cook according to the package instructions until al dente. Once cooked, reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for approximately 1 minute, or until fragrant, taking care to avoid burning.
Carefully stir in the diced tomatoes along with their juices, cooking for about 3-4 minutes. Allow the mixture to simmer and reduce slightly, enhancing the flavors.
Gradually pour in the heavy cream, stirring well to combine. Bring the sauce to a gentle simmer, allowing it to thicken a bit.
Fold in the chopped fresh spinach, dried basil, oregano, salt, and pepper. Stir continuously until the spinach has wilted down, which should take about 2-3 minutes.
Carefully mix the cooked pasta into the creamy sauce. If the sauce appears too thick, gradually add in some of the reserved pasta water until you achieve your desired creaminess.
Stir in the grated Parmesan cheese until fully melted and incorporated into the sauce. Alternatively, if using nutritional yeast, mix it in for a delightful cheesy flavor. Adjust seasoning if necessary.
Serve immediately, garnishing with an additional sprinkle of Parmesan or nutritional yeast. If you enjoy a bit of heat, top with a pinch of red pepper flakes.

Notes

For an elevated look, serve the pasta in shallow bowls, topped with fresh spinach leaves and a drizzle of olive oil.

Keyword creamy, pasta, spinach, tomato