Creamy Spinach Tomato Pasta Dish

Creamy spinach tomato pasta checks every box for a weeknight dinner This is the dish I rely on whenever I want something cozy fresh and full of flavor without filling my sink with dishes There is nothing quite like tucking into a bowl of velvety sauce clinging to every noodle with lots of greens and juicy tomato in each bite

Ingredients

• Tomatoes: Super fresh and ripe brings sweetness and depth If possible choose local or vine ripened
• Red onion: Milder than yellow and melts into the sauce Look for onions without green sprouts
• Garlic: Fresh and aromatic Go for firm cloves with tight skin
• Salt: Brings out the natural flavors
• Tomato paste: Concentrates the umami and deepens color Go for double concentrated tubes if you can
• Vegan parmesan: Adds cheesy nuttiness For best flavor try a block grated fresh
• Italian seasoning: Brings herb notes with oregano basil and more Choose a mix without too much rosemary
• Black pepper: Freshly ground for brightness
• Soy cream or regular cream: Makes the sauce rich and silky Use unsweetened and check labels if vegan
• Water: Loosens the sauce and helps tomatoes blend smoothly
• Pasta of choice: Short shapes like penne or rigatoni work best Quality durum wheat pasta holds up during tossing
• Fresh spinach: Wilts quickly and adds nutrients Go for leaves without dark spots
• Fresh basil: Leaves add brightness Tear right before adding for max flavor
• Extra parmesan and basil for garnishing: Freshly grate cheese and tear basil for the final pop

Step-by-Step Instructions

Arrange and Cook Tomatoes:

Place whole tomatoes trimmed side down in a large pot and scatter chopped onion and garlic into the center Sprinkle with salt Put the lid on and cook over medium heat for eight to ten minutes The goal is for tomatoes to soften and the bottoms to get lightly charred You will begin to smell the onion and garlic turn sweet

Optional Remove Skins:

Let tomatoes cool slightly and remove the skins for a smooth sauce This step is worth it if you do not want tomato pieces in your final dish

Make the Sauce:

Add tomato paste parmesan seasoning and black pepper Pour in cream and water Puree everything together using an immersion blender directly in the pan or you can tip it into a blender Taste for salt and pepper After blending you want a smooth thick sauce that coats a spoon

Thicken Sauce:

Simmer the sauce in the pan for three to four minutes to let it thicken a bit This keeps the sauce from sliding off the pasta

Cook Pasta:

While the sauce is simmering bring a separate large pot of salted water to a boil Cook your pasta until just al dente following package directions You want to drain it right before it becomes too soft Remember to reserve half a cup of pasta water for later

Combine:

Return drained pasta to the sauce in the pot Toss thoroughly until noodles are coated Add all the spinach and basil and stir until spinach just starts to wilt Add reserved pasta water a little at a time for extra creaminess if needed

Serve:

Dish up hot pasta and top each portion with more grated parmesan and fresh basil Enjoy immediately for best flavor and texture

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My favorite part is stirring in the fragrant basil at the very end That burst of green brings the dish together and reminds me of summers cooking with my grandmother who always said fresh basil goes in last

Storage Tips

Let any leftovers cool before refrigerating Store in sealed containers for up to three days If the pasta thickens too much add a splash of water or cream when reheating Warm gently on the stove or in the microwave for best texture

Ingredient Substitutions

No vegan cream Use coconut cream or a cashew purée You can swap red onion for a sweet yellow variety If you cannot find vegan parmesan nutritional yeast gives a similar depth of flavor

Serving Suggestions

Serve with warm bread or a side salad for contrast This pasta is perfect as a main but also works for potlucks or shared dinner tables Top with toasted pine nuts for crunch

Cultural or Historical Context

Creamy tomato pasta takes inspiration from both Italian and American comfort food traditions The all in one pot method is a modern trick for busy kitchens and also gives the sauce extra body from the cooked down tomatoes

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Recipe FAQs

→ Can I use regular dairy cream instead of soy cream?

Yes, regular dairy cream works beautifully in this dish if you don't require a vegan option. Adjust to your preference.

→ How do I make the sauce smoother?

For a silkier sauce, peel the tomatoes after they’ve cooked and blend everything thoroughly with an immersion blender.

→ What type of pasta works best?

Short varieties like penne, fusilli, or rigatoni hold the sauce nicely, but any pasta shape will do.

→ Can the pasta be made gluten-free?

Absolutely, simply substitute your favorite gluten-free pasta. Adjust cooking time as needed for the best texture.

→ Is it possible to prepare this ahead of time?

Yes, the sauce can be made ahead and stored. Cook the pasta fresh and combine just before serving for best texture.

→ How can I add protein to this dish?

Stir in cooked chickpeas, white beans, or tofu for a protein-rich addition without altering the core flavors.