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Creamy Tomato and Spinach Pasta

In just 30 minutes, you can have this Creamy Tomato and Spinach Pasta. It’s spicy, garlicky, rich and savory!
Course Dinner, Entree
Cuisine Gluten-Free Option, Vegan
Keyword Tomato and Spinach Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 460kcal
Author Melissa Huggins

Ingredients

  • 16 oz penne pasta (GF if preferred)
  • 2 tablespoons olive oil
  • 1 small onion , diced
  • 4 cloves garlic , minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon red chili flakes * optional
  • 1 teaspoon dried oregano
  • 1/2 cup dry white wine
  • 26 oz pak/can diced tomatoes
  • 3/4 cup vegetable broth , low sodium
  • 3/4 teaspoon sea salt , more to taste
  • Fresh cracked pepper , to taste
  • 1/2 cup vegan cream cheese , softened (sub vegan sour cream)
  • 1/4 cup vegan parmesan (sub 2-3 tablespoons nutritional yeast)
  • 2 cups (heaping) fresh spinach

Instructions

  • Place pasta in a large pot of lightly salted boiling water. Cook until al dente (usually 9-11 minutes). Drain and set aside. 
  • Heat up oil over medium heat. When heated, add onion and sauté until translucent, about 2-3 minutes. 
  • Add garlic and sauté for 1-2 minutes until lightly brown. * Stir often to prevent burning. 
  • Now stir in the tomato paste, crushed red pepper, oregano and cook for 1-2 minutes.
  • Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down, about 2-3 minutes. Stir often.
  • Add the tomatoes, vegetable broth, salt, and pepper. Lightly simmer for 5-6 minutes until liquid reduces a little bit.
  • Stir in the vegan cream cheese and parmesan. Keep stirring until melted and combined. 
  • Add the fresh spinach and cook until it's slightly wilted, about 2-3 minutes. 
  • Now add the pasta to the pan and gently toss to coat. (*For saucier pasta, don't add the full pound) Warm pasta in sauce for a few minutes only if needed). Otherwise, remove from heat and serve immediately. *Top with fresh-cut basil, cracked pepper, and vegan parmesan. Enjoy!

Notes

* Timing: I like to start the sauce around the same time as the pasta. This way the pasta isn't sitting too long, and it will be hot & fresh when it goes into the sauce. * If pasta is taking longer than expected and your sauce is done, turn the heat on low or remove and cover for a few minutes. This will prevent the sauce from burning.
 

Nutrition

Calories: 460kcal | Carbohydrates: 64g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Sodium: 571mg | Potassium: 1110mg | Fiber: 8g | Sugar: 7g | Vitamin A: 9155IU | Vitamin C: 42.8mg | Calcium: 178mg | Iron: 5.5mg