Creamy Tomato and Spinach Pasta
This creamy tomato and spinach pasta is an “almost” one-pan wonder that brings together roasted garlic, juicy tomatoes, and melty cream cheese for the perfect cozy dinner. It looks fancy enough for guests yet is incredibly budget-friendly, making it the kind of dish you’ll crave again and again.
Servings: 8 servings
Calories: 299kcal
Cost: Recipe $7.44 / Serving $0.93
Ingredients
- 2 pints cherry tomatoes ($2.98)
- 4 cloves garlic, peeled ($0.18)
- ½ large red onion, diced ($0.45)
- ¼ cup olive oil ($0.56)
- 1 brick (8 ounces) cream cheese ($1.86)
- 1 teaspoon Italian seasoning ($0.08)
- 2 teaspoons salt ($0.01)
- 1 teaspoon garlic powder ($0.08)
- 1 teaspoon onion powder ($0.08)
- 16 ounces pasta noodles ($0.98)
- 1-2 handfuls fresh spinach ($0.10)
- 1 cup reserved pasta water, as needed ($0.00)
Instructions
- Prep. Preheat the oven to 400°F.
- Assemble. In a 9x13-inch baking dish or large rimmed baking sheet, add the cherry tomatoes, garlic cloves, and diced red onion. Place the cream cheese brick in the center with nothing underneath it.
- Season. Drizzle the olive oil over everything and sprinkle with Italian seasoning, salt, garlic powder, and onion powder. Gently toss the tomatoes to coat evenly.
- Roast. Bake for 25 minutes, until the tomatoes are blistered and the cream cheese is softened.
- Cook pasta. While the tomatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. During the last minute of cooking, add the fresh spinach. Reserve up to 1 cup of pasta water, then drain.
- Broil. Place the baking dish under the broiler for 3 to 5 minutes until lightly charred. Watch closely to prevent burning.
- Mash sauce. Use the back of a spoon or a potato masher to crush the roasted tomatoes, garlic, onion, and cream cheese until well combined.
- Combine. Add the drained pasta and spinach to the pan and stir to coat evenly. Add reserved pasta water as needed until the sauce reaches your desired consistency.
- Serve. Serve warm.
Notes
- Pasta water. Add a little at a time to loosen the sauce and help it cling to the noodles.
- Roasting matters. Let the tomatoes blister and the cream cheese soften fully for the best flavor.
- Spinach timing. Add at the end so it stays bright and tender.
- Cheese swaps. Feta, ricotta, or mascarpone work well in place of cream cheese.
- Add-ins. Roasted zucchini, mushrooms, or bell peppers are easy upgrades.
- Protein option. Stir in cooked chicken or sausage for a heartier meal.
- Storage. Refrigerate leftovers for up to 4 days. Reheat with a splash of milk or pasta water to restore creaminess.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 604mg | Potassium: 428mg | Fiber: 3g | Sugar: 5g | Vitamin A: 936IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 2mg
