Creamy Tomato and Spinach Pasta
By Beth Moncel · budgetbytes.com
25 min4
Penne tossed with a silky tomato sauce enriched with cream cheese and Parmesan, finished with wilted spinach.
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| prepBring a large pot of water to a boil over high heat. | ||
| 225 g penne pasta | Cook pasta 7–10 min, drain | Toss in pasta, season to taste |
| 1 small yellow onion, diced | Sauté onion & garlic 3–5 min | |
| 2 cloves garlic, minced | ||
| 1 Tbsp olive oil | ||
| 410 g diced tomatoes (1 can, with juices) | Add tomatoes, spices, paste & water | |
| ½ tsp dried oregano | ||
| ½ tsp dried basil | ||
| ⅛ tsp crushed red pepper | ||
| ½ tsp salt | ||
| ½ tsp freshly cracked black pepper | ||
| 2 Tbsp tomato paste | ||
| 125 ml water | ||
| 55 g cream cheese | Whisk in cream cheese until melted | |
| 30 g grated Parmesan | Stir in Parmesan until melted | |
| 115 g fresh spinach | Wilt spinach 2–3 min | |
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