Creamy Tomato Spinach Pasta

$For this dish, you will need: - 8 ounces penne or fettuccine pasta - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 ounces) diced tomatoes, preferably fire-roasted - 1 cup heavy cream or a dairy-free alternative - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 2 cups fresh spinach, roughly chopped - ½ cup grated Parmesan cheese or nutritional yeast for a vegan option - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients blend well together. The creamy sauce coats the pasta nicely. The fresh spinach adds color and nutrients. You can add or swap ingredients based on your taste. Here are some ideas: - Sun-dried tomatoes for extra flavor - Fresh mozzarella for a cheesy touch - Red pepper flakes for heat - Lemon juice for a zesty kick Feel free to get creative! Your meal can reflect your personal style. If you have dietary needs, you can adjust the recipe. Here are some simple swaps: - Use gluten-free pasta if needed. - Opt for coconut cream instead of heavy cream for a dairy-free option. - Nutritional yeast works well for a vegan cheese flavor. These substitutions make the dish flexible for everyone. Enjoy making it your own! Start by boiling a large pot of salted water. Add 8 ounces of penne or fettuccine pasta. Cook it until it is al dente, as shown on the package. This usually takes about 8-10 minutes. Once cooked, reserve ½ cup of the pasta water. Drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic to the oil. Sauté the garlic for 1-2 minutes until you smell its aroma. Be careful not to let it brown. Next, pour in a 14-ounce can of diced tomatoes. Make sure to include all the juices. Stir in 1 teaspoon of dried Italian herbs. Let this mixture simmer for about 5 minutes. This helps to blend the flavors well. Now, slowly add 1 cup of heavy cream to the skillet. Mix it well and cook for 3-4 minutes until the sauce starts to thicken. Then, stir in 2 cups of roughly chopped fresh spinach. Cook this for another 2-3 minutes until the spinach is wilted and tender. Add the drained pasta into the skillet with the sauce. Toss everything together so that the pasta is fully coated. If the sauce is too thick, you can add a bit of the reserved pasta water to get your desired consistency. Finally, mix in ½ cup of grated Parmesan cheese. Season with salt and pepper to your taste. Now your creamy tomato spinach pasta is ready! Serve it immediately and enjoy the rich flavors. To get pasta just right, use a big pot with lots of water. Add salt to the water; it helps add flavor. Cook the pasta for the time on the package. Test a piece before draining. It should be firm but not hard. Start with good olive oil. Heat it gently and add minced garlic. Cook the garlic until it smells great but is not brown. Use fire-roasted diced tomatoes for a smoky taste. Let the sauce simmer to blend the flavors. Add herbs like oregano and basil for extra zest. When serving, use wide bowls for a nice look. Drizzle a bit of olive oil on top. Sprinkle more Parmesan cheese on each dish. Finish with fresh basil leaves for color and flavor. This makes your creamy tomato spinach pasta not just tasty but pretty, too! {{image_2}} You can make this creamy tomato spinach pasta vegan. Use a dairy-free cream, like coconut or cashew. For cheese, swap Parmesan with nutritional yeast. It adds a cheesy flavor without dairy. Want to add protein? Cooked chicken or shrimp works great. Just toss them in with the sauce. Chickpeas are a fantastic plant-based option. They add texture and flavor to the dish. You can mix in other veggies too. Try mushrooms, zucchini, or bell peppers. They add color and extra nutrition. Just sauté them in the oil with garlic before adding tomatoes. After your meal, let the pasta cool down. Place it in an airtight container. Make sure to store it in the fridge. It will stay fresh for up to three days. If you want, you can cover it with foil before sealing. This helps keep it moist. To reheat, you can use the stove or microwave. If using the stove, add a splash of water to the pan. Heat over low heat, stirring often. This keeps the pasta creamy. For the microwave, place the pasta in a bowl. Cover it with a damp paper towel, and heat in short bursts. Stir in between to avoid hot spots. If you want to save it longer, freezing is a great option. Scoop the cooled pasta into freezer-safe bags. Squeeze out the air and seal tightly. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then reheat it as mentioned above. Yes, you can use fresh tomatoes. Just chop about 4 to 5 medium tomatoes. Cook them down in the skillet until they break down and release their juices. This will add a fresh flavor. Remember to adjust cooking time, as fresh tomatoes may need a bit longer to soften. You can use several options. Coconut milk or almond milk works well. Blend in a little cornstarch to thicken. For a richer taste, try cashew cream. Just soak cashews in water, then blend until smooth. This gives a nice creamy texture. To make it gluten-free, swap regular pasta for gluten-free pasta. Many brands offer great options that taste just as good. Check the cooking time on the package, as it may differ from regular pasta. Pasta is done when it is al dente, meaning it should be firm but not hard. Taste a piece a minute before the package cooking time ends. If it’s tender but still has a slight bite, it’s ready to drain. Creamy tomato spinach pasta is a tasty dish that's easy to prepare. We covered the main ingredients and ways to customize the recipe. You learned how to cook the pasta, make the sauce, and combine everything. I shared tips to get perfect pasta and enhance the sauce. You also found storage tips and answers to common questions. Mix and match ingredients to fit your taste. Enjoy this meal now or later!$

Creamy Tomato Spinach Pasta

Indulge in a delicious Creamy Tomato Spinach Pasta that’s quick and easy to make! This recipe features hearty penne or fettuccine, fresh spinach, and a rich creamy sauce that will delight your taste buds. Ready in just 25 minutes, it’s perfect for a weeknight dinner or impressing guests. Click through to explore the full recipe and treat yourself to a comforting meal you’ll crave again and again!

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Ingredients

8 ounces of penne or fettuccine pasta

2 tablespoons olive oil

3 cloves garlic, minced

1 can (14 ounces) diced tomatoes (preferably fire-roasted)

1 cup heavy cream or a dairy-free alternative

1 teaspoon dried Italian herbs (oregano, basil, thyme)

2 cups fresh spinach, roughly chopped

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Begin by boiling a pot of salted water. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until aromatic but not browned.

Pour in the diced tomatoes, including their juices. Stir in the dried Italian herbs, and let it simmer for about 5 minutes to enhance the flavors.

Slowly add the heavy cream to the skillet, mixing well. Allow it to cook for an additional 3-4 minutes until it starts to thicken slightly.

Stir in the chopped spinach, cooking for another 2-3 minutes until wilted.

Add in the drained pasta to the skillet and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Lastly, mix in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat.

Serve immediately, garnished with fresh basil leaves for a burst of color and flavor.

Prep Time: 10 min | Total Time: 25 min | Servings: 4

- Presentation Tips: Serve in wide bowls and drizzle with a little extra olive oil. You can also sprinkle additional Parmesan on top for an appealing finish.