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To make creamy tomato spinach pasta, you need a few key items: - 8 oz (225g) pasta (penne or fettuccine) - 2 cups fresh spinach, washed and chopped - 1 cup cherry tomatoes, halved - 1 cup heavy cream - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These ingredients come together to create a rich and tasty dish. The pasta provides the base, while the heavy cream adds a silky texture. Fresh spinach and cherry tomatoes bring color and flavor. You can easily adjust this recipe to suit your taste. Some optional ingredients include: - Fresh herbs like parsley or oregano - Sun-dried tomatoes for a deeper flavor - Cream cheese or ricotta for extra creaminess - Lemon juice for brightness - Mixed vegetables like bell peppers or zucchini Feel free to mix and match based on what you have at home. This flexibility makes the dish even more enjoyable. Garnishes can elevate your dish. Here are some great options: - Grated Parmesan cheese for a savory kick - Fresh basil leaves for a burst of flavor - Crushed red pepper for extra heat - A drizzle of olive oil for richness Garnishing not only makes your plate look beautiful but also adds layers of taste. Enjoy your creamy tomato spinach pasta with these simple touches! For the full recipe, refer to the earlier section. Start by boiling water in a large pot. Add a pinch of salt to the water. When it boils, add 8 oz of pasta. I like penne or fettuccine for this dish. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta. Don’t forget to save about ½ cup of the pasta water. This will help later. Grab a large skillet and place it on medium heat. Pour in 1 tablespoon of olive oil. Wait until the oil is hot, then add 2 cloves of minced garlic. Cook the garlic for about 30 seconds. You want it to smell nice, not burn. Next, add 1 cup of halved cherry tomatoes. Cook these for 3 to 5 minutes. You want them to soften a bit. Now, lower the heat and pour in 1 cup of heavy cream. Stir everything together. Then add 1 teaspoon of Italian seasoning and, if you like a kick, ½ teaspoon of red pepper flakes. Let this simmer for about 2 to 3 minutes. This helps the sauce thicken a little. Add the 2 cups of fresh spinach to the skillet. Stir until the spinach wilts, which takes about 2 minutes. Now, it’s time to bring in the pasta. Toss the cooked pasta into the skillet with the sauce. Mix it all well. If the sauce seems too thick, add some of that reserved pasta water. Keep adding until you reach your desired creaminess. Finally, taste the dish and adjust the salt and pepper as needed. Serve it hot, topped with grated Parmesan cheese and fresh basil leaves if you want. For the full recipe, check the section above. Enjoy your creamy tomato spinach pasta! To get the perfect sauce, focus on the cream. If it’s too thick, add some reserved pasta water. This will help to loosen it and create a creamy texture. If your sauce is too thin, let it cook a bit longer. This way, it will thicken up nicely. Stir the sauce often while it cooks to prevent sticking. You want it to coat the pasta well. You can easily change ingredients to fit your diet. For a lighter option, use half-and-half instead of heavy cream. This keeps the creaminess but lowers fat. If you're vegan, swap the heavy cream for coconut milk. This adds a nice flavor too. For gluten-free diets, choose gluten-free pasta. There are many good options available. Always check the labels to ensure they meet your needs. This dish pairs well with a fresh salad. A simple green salad with lemon vinaigrette balances the rich sauce. You can also serve garlic bread on the side. It’s perfect for dipping! For a fancy touch, add grilled chicken or shrimp on top. This adds protein and makes the meal more filling. Don't forget to sprinkle extra Parmesan cheese on top for added flavor. For the full recipe, check out the complete steps and enjoy making this tasty dish! {{image_2}} To make a vegan version, swap the heavy cream for coconut milk or cashew cream. Both add richness without dairy. Use nutritional yeast instead of Parmesan for flavor. You can also add some vegan cheese for a cheesy taste. This version still tastes great and keeps the creamy texture. If you need a gluten-free option, choose gluten-free pasta. Many brands offer tasty alternatives made from rice or chickpeas. They cook similarly to regular pasta. Just follow the package directions. You can enjoy the same creamy sauce with these gluten-free options. It’s a simple swap for a gluten-free meal. For extra protein, add cooked chicken or shrimp. If using chicken, grill or sauté pieces until cooked through. For shrimp, sauté them in the same skillet for about 3-4 minutes. Once they are pink and opaque, mix them into the pasta. This adds heartiness and makes the dish even more filling. You can find the full recipe above to guide you through each step. After you enjoy your creamy tomato spinach pasta, store leftovers in an airtight container. This keeps moisture in and prevents the pasta from drying out. Place it in the fridge. It will stay fresh for up to three days. If you want to keep it longer, freezing is a great option. To reheat, use the stove or microwave. For the stove, add the pasta to a pan. You may need to add a splash of water or cream to help it heat evenly. Stir gently until hot. If using a microwave, cover the dish and heat in short bursts. Stop to stir every minute. This way, it warms up without drying out. If you want to freeze your creamy tomato spinach pasta, let it cool first. Place it in a freezer-safe container, leaving some space at the top. The sauce may expand as it freezes. It can last for up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge before reheating. This keeps the flavor and texture nice. For the full recipe, check the earlier sections. Creamy tomato spinach pasta lasts about 3 to 5 days in the refrigerator. Make sure to store it in an airtight container. It is best to let it cool before sealing. This way, you keep the flavor fresh for your next meal. Yes, you can make creamy tomato spinach pasta ahead of time. Cook the pasta and sauce separately. Combine them just before serving. This keeps the pasta from getting soggy. You can store each part in the fridge for up to 5 days. I recommend using penne or fettuccine for this recipe. Penne has ridges that hold the sauce well. Fettuccine provides a nice, creamy coating. You can also use gluten-free pasta if you prefer. Just be sure to cook it according to package instructions. If you want more ideas, check the Full Recipe for variations! This blog post explored making creamy tomato spinach pasta. We discussed key ingredients, optional choices, and tasty garnishes. You learned how to prepare pasta, cook the sauce, and combine everything perfectly. I shared tips for sauce consistency and ingredient swaps for different diets. Plus, we covered variations like vegan options and protein choices. To sum up, you can enjoy this dish in many ways. It’s simple, delicious, and versatile. Try it today to see how great it can be!

Creamy Tomato Spinach Pasta

Indulge in a delightful Creamy Tomato Spinach Pasta that’s quick and easy to make! This rich dish features tender pasta, fresh spinach, and juicy cherry tomatoes in a luscious cream sauce. Perfect for busy weeknights, you can whip it up in just 25 minutes. Click through for the full recipe and elevate your dinner game tonight with this creamy, comforting meal that everyone will love! Don't miss out on this delicious experience!
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Ingredients Method

Ingredients
  

8 oz (225g) pasta (penne or fettuccine)
2 cups fresh spinach, washed and chopped
1 cup cherry tomatoes, halved
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Grated Parmesan cheese for serving
Fresh basil leaves for garnish

Method
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
    Sauté Garlic and Tomatoes: In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
      Add Cherry Tomatoes: Toss in the halved cherry tomatoes and cook for 3-5 minutes until they begin to soften.
        Incorporate Cream: Lower the heat and pour in the heavy cream. Stir well to combine, then add Italian seasoning and red pepper flakes (if using). Let it simmer for 2-3 minutes to thicken slightly.
          Mix in Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
            Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
              Season: Taste and adjust salt and pepper as needed.
                Serve: Remove from heat and plate the pasta. Top with grated Parmesan cheese and any fresh basil leaves for garnish.
                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4