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+ servings
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5 from 6 votes

Creamy Tomato Spinach Pasta

This thick and creamy tomato spinach sauce is easy to make and pairs perfectly with linguini or your favorite pasta. An easy weekday meal that the family will love.


  • 1 Tablespoon olive oil
  • ½ cup yellow onions, finely diced
  • 1 tablespoon garlic, minced
  • 14.5 oz. diced tomatoes, undrained, 1 can
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 Pinch red pepper flakes, optional
  • 1 cup chicken broth
  • 2 Tablespoons tomato paste
  • 2 oz. cream cheese, softened., equal to 1/4 cup.
  • 3/4 cup fresh spinach, frozen may also be used, see notes
  • ½ cup grated Parmesan cheese
  • 8 oz. spaghetti or penne


  • Heat the oil in a large pan over medium-high heat. Add the onions and garlic and cook until soft and translucent, about 5 minutes.
  • Add the diced tomatoes, (with juices), along with the oregano, basil, red pepper flakes, chicken broth, and tomato paste. Let it simmer for about 5 minutes.
  • Reduce the heat to low. Cut the cream cheese into smaller squares and whisk it into the sauce.
  • Whisk in half of the Parmesan cheese.
  • Let the sauce simmer, uncovered, on low while you prepare the pasta according to package instructions. Keep an eye on the sauce, stir it occasionally, and cover it if it reaches your desired level of thickness.
  • Once the pasta is done, drain it and stir it into the sauce along with the spinach.
  • Turn off the heat once the pasta and sauce are well-combined and the spinach has wilted.
  • Top with remaining Parmesan cheese and serve!


Frozen spinach may also be used, be sure to thaw it and squeeze out excess liquid first.


Calories: 453kcal, Carbohydrates: 57g, Protein: 17g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 723mg, Potassium: 797mg, Fiber: 5g, Sugar: 9g, Vitamin A: 3490IU, Vitamin C: 25.4mg, Calcium: 263mg, Iron: 3.6mg