Creamy Spinach Tomato Pasta
Creamy Spinach Tomato Pasta is a luscious, comforting dish with roasted tomatoes, rich cream, fresh spinach, and a hint of Parmesan. Easy to make and perfect for a weeknight dinner or cozy meal.
Ingredients
- 5 medium tomatoes bottoms trimmed flat
- 3 tbsp olive oil
- 1 medium white onion finely chopped
- 4 garlic cloves minced
- Salt to taste
- 2 tbsp tomato paste
- 30 g Parmesan grated
- 2 tsp Italian seasoning
- Black pepper to taste
- 100 ml heavy cream
- 200-250 ml vegetable broth
- 250 g pasta of your choice
- A handful of fresh spinach
- 2 tbsp mascarpone
- To serve: chili oil, extra parsley, extra Parmesan
Instructions
- Cook the tomatoes: Warm the olive oil in a large pan over medium heat. Once the oil is hot, place the tomatoes in with the trimmed side down. Add the onion and garlic around them and sprinkle in about a teaspoon of salt. Cover the pan and let everything cook for 8–10 minutes, until the tomatoes soften and start to char on the bottom.
- Make the sauce: Slip off the tomato skins and add the tomato paste, Parmesan, Italian seasoning, black pepper, heavy cream, and vegetable broth. Blend everything until velvety smooth—an immersion blender makes this easy. Pour the sauce back into the pan and let it gently simmer.
- Cook the pasta: Boil the pasta in salted water until al dente. Drain it, but keep about two ladles of pasta water on standby.
- Bring it all together: Add the pasta straight into the sauce and toss to coat. Stir in the fresh spinach so it wilts into the sauce, then fold in the mascarpone for extra creaminess. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your favorite texture.
- Serve: Plate it up and finish with a drizzle of chili oil, some fresh parsley, and a shower of Parmesan.
Notes
- Tomatoes: Use ripe, firm tomatoes for the best flavor and natural sweetness. Cherry or plum tomatoes can be used in a pinch but adjust cooking time.
- Pasta: Any pasta works—spaghetti, penne, or fettuccine all pair beautifully. Whole wheat or gluten-free options work too.
- Spinach: Fresh baby spinach is ideal; it wilts quickly and adds a vibrant color. You can also use regular spinach, roughly chopped.
- Mascarpone: Adds richness and creaminess—can substitute with cream cheese or heavy cream if needed.
- Cheese: Parmesan gives a nutty, salty depth. Pecorino Romano works as an alternative.
- Sauce consistency: Adjust with reserved pasta water for a perfectly creamy texture.
- Make it spicy: Add a pinch of chili flakes or a drizzle of chili oil to taste.
- Storage: Best eaten fresh, but can be refrigerated for up to 2 days; reheat gently with a splash of cream or broth.
Nutrition
Serving: 1servingCalories: 670kcalCarbohydrates: 70gProtein: 16gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 55mgSodium: 750mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 40mgCalcium: 150mgIron: 3mg
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