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Creamy Tomato and Spinach Pasta

07/08/2025
Cheese
Total time: 20 min
Prep time: 5 min
Cook time: 15 min
Servings: 6
Creamy spinach tomato pasta topped with Parmesan cheese and crushed red pepper flakes served on a plate.
Cheese Butter Milk

When summer produce is at its peak, there’s no better way to showcase it than with this pasta with spinach and tomatoes. Juicy cherry tomatoes, fragrant basil and fresh spinach come together with a light, creamy tomato pasta sauce that’s rich without being heavy—ideal for warm evenings. Quick to prepare and bursting with garden-fresh flavor, this dish is perfect for everything from easy weeknight dinners to laid-back outdoor gatherings. Serve this spinach tomato pasta with a chilled glass of white wine and a sprinkle of Parmesan, and you’ve got the essence of summer in every bite.

How To Make Creamy Pasta With Spinach and Tomatoes

Start by boiling your favorite pasta shape in salted water until tender, then drain and set aside. In a large pan, heat a bit of oil and butter over medium heat. Sauté diced onions and minced garlic until soft and fragrant. Add halved cherry tomatoes, a mix of dried herbs, red pepper flakes, salt, and black pepper. Stir in a spoonful of tomato paste with a splash of water until it creates a light sauce.

Lower the heat and pour in a bit of milk, along with grated cheese—Parmesan works well, but you can experiment with different types of cheese to change up the flavor. Stir until everything is creamy and well- combined. Toss in fresh spinach and let it wilt gently in the sauce. Add the cooked pasta and stir until fully coated. Finish with extra cheese and fresh basil on top, and enjoy while it’s warm and creamy.

20 people made this

Ingredients:

  • 1 Pound Penne Pasta
  • 1 Tablespoon Olive Oil , or avocado oil
  • 2 Tablespoons Butter
  • 1 Yellow Onion , diced
  • 2 Cloves Garlic , minced
  • 8 Ounces Cherry Tomato , sliced in half
  • 1 Teaspoon Oregano , dried
  • 1 Tablespoon Dried Basil
  • 1 Pinch Crushed Red Pepper
  • 1 Teaspoon Salt
  • Black Pepper , freshly ground, to taste
  • 1/2 Cup Water
  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Whole Milk
  • 1/4 Cup Grated Parmesan Cheese , plus additional for garnish
  • 4 Ounces Spinach , fresh
  • Basil , fresh, to garnish
See preparation

Directions:

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and continue to boil until tender (7-10 minutes). Drain pasta and set aside. One pound of penne pasta cooked and drained in a strainer.

  2. Heat oil and butter in a large sauté pan over medium heat. Add onions and garlic to pan and sauté until the onions are soft and translucent (3-5 minutes). Onions and garlic sautéed in a pan until soft and translucent.

  3. Add the sliced cherry tomatoes, oregano, basil, crushed red pepper flakes, salt and pepper to pan. Stir to combine. Add tomato paste and water, stirring until tomato paste is well incorporated. Sliced cherry tomatoes, oregano, basil, crushed red pepper flakes, tomato paste and water added into pan.

  4. Turn heat down to low. Add milk and parmesan cheese, stirring until cheese is melted and fully incorporated.Milk added to mixture of cherry tomatoes, oregano, basil, crushed red pepper flakes and tomato paste in a pan. Parmesan added to mixture of cherry tomatoes, oregano, basil, crushed red pepper flakes and tomato paste in a pan.

  5. Add spinach and let simmer until spinach is wilted. Add pasta and toss to coat, about one minute. Spinach added to mixture of cherry tomatoes, oregano, basil, crushed red pepper flakes and tomato paste in a pan.

  6. Add penne pasta to sauce and toss to coat evenly. Top with more Parmesan cheese and fresh basil and you’re done. Penne pasta with creamy spinach and tomato sauce topped with Parmesan cheese ready to serve.

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