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Creamy Tomato & Spinach Pasta
Mara ReedRecipehutch Verified AuthorA simple stovetop pasta with a silky tomato cream sauce, spinach, and Parmesan.
Tomato paste brings depth, a little cream softens the edges, and a handful of spinach turns a pantry pasta into a full bowl of comfort. There is no need for a long-simmered sauce here.
Keep a mug of pasta water before draining. A few spoonfuls help the sauce cling to the penne without making it heavy; the final texture should be silky, with just enough sauce in every bite.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 4.
Ingredients
Method
- 01
Bring a large pot of salted water to a boil. Cook the penne until just al dente according to its package. Before draining, reserve 1 cup of the starchy cooking water.
- 02
Meanwhile, heat the oil in a wide deep skillet over medium heat. Cook the onion for 5 minutes until softened. Add the garlic and tomato paste; stir for 1 minute.
- 03
Add the crushed tomatoes, oregano, measured salt, and pepper. Bring to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until slightly thickened.
- 04
Reduce the heat to low and stir in the cream. Add the spinach a handful at a time and stir for 2 minutes until wilted.
- 05
Add the drained pasta and Parmesan. Toss over low heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time until the sauce lightly coats the pasta. Taste and adjust seasoning.
- 06
Serve immediately in four bowls with extra Parmesan. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat thoroughly with a splash of water.
Published on 2026-10-20.