Creamy Tomato Spinach Pasta
This creamy tomato spinach pasta is everything you’re craving: silky sauce, tender noodles, and fresh spinach all wrapped up in a dairy-free dream that’ll have everyone asking for seconds.
What makes this dish truly special is the perfect balance of rich, dairy-free cream cheese melting into sweet tomatoes, while fresh spinach adds both color and nutrition. It’s restaurant-quality comfort food that just happens to be vegan!
Ingredients
Base Ingredients:
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 30 ounces crushed tomatoes
- 8 ounces plain dairy-free cream cheese
- 16 ounces penne pasta
Seasonings:
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon each salt & pepper
- 8 ounces baby spinach
Optional Garnish:
- Fresh basil
- Vegan cashew parmesan
Steps
- Fill a large pot with water and add 1 tablespoon salt. Bring to a rolling boil. Add pasta and cook for 10-12 minutes until al dente (still has slight bite). Test by cutting a piece in half – the center should have a tiny white dot.
- While pasta cooks, warm 1 tablespoon oil in a large skillet over medium heat (350°F/175°C). Add onion and garlic, cooking for 3-4 minutes until onions become translucent but not brown. Add spinach in batches, stirring until each handful wilts before adding more (2-3 minutes total).
- Pour in crushed tomatoes and seasonings, reducing heat to low (250°F/120°C). Add cream cheese in small chunks, stirring constantly until completely melted (5 minutes). The sauce should coat the back of a spoon – if too thick, add 1/4 cup pasta water.
- Drain pasta, reserving 1 cup pasta water. Return pasta to pot, pour sauce over top, and stir until every noodle is coated (1-2 minutes). If needed, add reserved pasta water 1/4 cup at a time for desired consistency.
