Creamy Spinach Tomato Pasta Recipe – Easy Vegetarian Dinner
Creamy spinach tomato pasta is a comforting and flavorful dish that combines tender pasta with fresh spinach, juicy tomatoes, and a velvety garlic cream sauce. This easy vegetarian recipe is perfect for busy weeknights, offering a wholesome and satisfying meal in under 30 minutes. Rich, creamy, and packed with fresh ingredients, it’s a versatile pasta dish that everyone will love.
Equipment
- Large pot (for pasta)
- Skillet or sauté pan
- Wooden spoon
- Cutting board and knife
- Measuring Cups and Spoons
Ingredients
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes, cooking until softened and slightly blistered.
- Stir in spinach, cooking until wilted.
- Pour in cream, Parmesan, oregano, and red pepper flakes. Simmer until sauce thickens.
- Toss in cooked pasta, adding reserved pasta water as needed for creaminess.
- Season with salt and pepper. Garnish with fresh basil.
- Serve hot with extra Parmesan on top.
Notes
- Use whole wheat pasta for added nutrition.
- Substitute cream with Greek yogurt or coconut milk for lighter versions.
- Add grilled chicken or shrimp for extra protein.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
- Reheat gently with a splash of milk or broth to revive the sauce.