Creamy Tomato Spinach Pasta
This velvety tomato spinach pasta is infused with an abundance of taste and it is prepared in under 30 minutes. It is sumptuous, silky, and delightful yet achieves peak flavor with minimal effort! I’m fairly certain this is destined to become a staple on your weeknight dinner list, particularly on meatless Mondays!
Velvety Tomato Spinach Pasta
A quick and tasty pasta meal is a constant favorite in my household and this velvety tomato spinach pasta recipe is no different. It is an effortless one-pot dish that demands little work, yet delivers abundant flavor! This recipe assembles swiftly and I bet you possess most (if not all) of the ingredients on hand.
Whenever you encounter a blend of spinach, tomato, and pasta, you can be assured it’s going to be a success. You can anticipate a light meal that remains fulfilling! The tomatoes, seasonings, cream, lively spinach, and spices harmonize beautifully, while the parmesan cheese and fresh basil contribute a lovely richness to the entire dish. What’s not to adore?
This is the perfect dish to whip up when you’re craving a cozy plate of pasta. This is a straightforward, uncomplicated, and scrumptious recipe, so there’s no time to dally. Let’s get started, I’m confident you will relish it as much as my family did—we enjoyed every single morsel!!
Make this recipe gluten-free by changing the pasta to a gluten-free option.
What you’ll require
Pasta: I enjoy using rigatoni for this dish, but you can select any other short pasta you prefer, such as penne or any other that will hold the sauce beautifully.
Baby spinach
Passata: replace with chopped tomatoes
Garlic
Onion
Butter: I opted for unsalted butter
Olive oil: swap with any other neutral oil of your preference
Double cream: this is also termed heavy cream
Chicken stock
Italian seasoning
Parmesan cheese
Fresh basil leaves
Salt and pepper
How to prepare velvety tomato spinach pasta
Prepare the pasta as per package directions until al dente, reserve some pasta water, drain, and set apart.
In a spacious skillet, warm the butter and olive oil over medium-high heat until melted, then add the chopped onion, and sauté for 4-5 minutes until tender, aromatic, and slightly caramelized.
Incorporate garlic and sauté for about 30 seconds.
Introduce the passata and chicken stock to the sautéed aromatics, add the Italian seasoning, salt, and pepper, and stir to blend. Lower the heat to medium-low and let it simmer for 5 minutes.
Tear fresh basil into the tomato sauce and mix to incorporate.
Blend in the double cream and grated cheese into the tomato sauce and stir to combine. Let it simmer for 2-3 minutes until the parmesan cheese has completely melted into the velvety sauce.
Add the baby spinach to the sauce and cook until it wilts. Incorporate the drained cooked pasta into the creamy spinach sauce, tossing or stirring to combine.
Remove it from the heat and present it as is or alongside a fresh salad and garlic bread.
How to preserve
Velvety tomato spinach pasta is best enjoyed fresh on the day of preparation. However, leftovers can be refrigerated and stored in an airtight container for up to 3 days.
Reheat on the stove or in the microwave with a splash of water/milk or broth. This will not only help to thin out the sauce but will also speed up the reheating process!
More quick and simple creamy pasta dishes
Pink pasta sauce
Creamy pesto pasta
Boursin pasta
Creamy gochujang pasta
Cream cheese pasta
Tomato ricotta pasta
Jerk shrimp pasta
Salmon pasta without cream
Roasted red pepper pasta
Creamy mushroom pasta
Velvety Tomato Spinach Pasta
This velvety tomato spinach pasta is infused with an abundance of taste and it is prepared in under 30 minutes. It is sumptuous, silky, and delightful, with abundant flavor and minimal effort! I’m fairly certain this is destined to become a staple on your weeknight dinner list, particularly on meatless Mondays!
- 300 g rigatoni pasta
- 250 g baby spinach
- 400 g Passata
- 1 Tablespoon finely minced garlic
- 1 Cup finely chopped brown onion
- 2 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 cup double cream
- ⅓ cup chicken broth
- 1 teaspoon Italian herbs
- ½ cup grated parmesan cheese
- Salt and pepper as desired
- pasta water set aside
- a handful of fresh basil leaves or use as needed
Cooking ModeKeep your display from dimming
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Prepare the pasta according to package directions until al dente, set aside a bit of the pasta water, drain, and keep aside.
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In a spacious skillet, melt butter and olive oil over medium-high heat, then introduce the chopped onion, and sauté for 4-5 minutes until tender, aromatic, and lightly caramelized.
2 Tablespoon unsalted butter, 1 Tablespoon olive oil, 1 Cup brown onion finely chopped
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Add the garlic and sauté for roughly 30 seconds
1 Tablespoon garlic finely chopped
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Incorporate the passata and chicken stock into the sautéed aromatics, followed by Italian seasoning, salt, and pepper; stir to mix. Lower the heat to medium-low and simmer for 5 minutes.
400 g Passata, ⅓ cup chicken stock, 1 teaspoon Italian seasoning, Salt and pepper to your liking
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Tear fresh basil leaves into the tomato sauce and stir to integrate
a handful of fresh basil leaves
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Mix the double cream and grated cheese into the tomato sauce and stir to blend. Allow to simmer for 2-3 minutes until the parmesan cheese has completely melted into the creamy sauce.
1 cup double cream, ½ cup parmesan cheese grated
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Introduce the baby spinach to the sauce and cook until wilted. Then, add the drained cooked pasta to the creamy spinach sauce, tossing or stirring to blend.Note: incorporate some pasta water to the sauce if it becomes too thick.
250 g baby spinach, 300 g rigatoni pasta
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Remove from heat and serve as is or alongside a green salad and garlic bread.
Calories: 632kcalCarbohydrates: 63gProtein: 18gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2g
Monounsaturated Lipid: 11gTrans Lipid: 0.2gCholesterol Level: 94mgSodium Content: 346mgPotassium Content: 1044mgDietary Fiber: 6gSugars: 9gVitamin A Content: 7538IUVitamin C Content: 29mgCalcium Content: 257mgIron Content: 5mg
Nutritional information: Kindly be aware that the nutrition label presented is an approximation derived from an online nutrition calculator. It may differ based on the specific components and brands you employ. Under no circumstances will thedinnerbite.com be liable for any loss or harm arising from your dependence on nutritional details.
And there you have it, an easy and tasty olive oil pasta with sundried tomatoes dish that you can prepare at home in under 15 minutes. As always, should you prepare this recipe, I would love to hear from you! Please rate the recipe 5 stars and leave me your thoughts in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Kindly subscribe to the blog if you haven’t already for new recipes delivered straight to your inbox.
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