Silky, blushing pink and on the table in about 20 minutes, this creamy tomato and spinach pasta is weeknight comfort at its best. Sweet cherry tomatoes collapse into the sauce, spinach wilts in seconds and cream brings it all together. For more easy pasta nights, try our Creamy Chicken and Spinach Pasta and our Baked Pasta with Cheese and Tomatoes.
Ingredients
- 150 g (5 oz) pasta
- Oil for frying
- 250 g (1 1/2 cups) cherry tomatoes, halved
- 1 tsp dried garlic
- 40 g (1 1/2 cups) fresh spinach
- 1 tsp salt
- 250 ml (1 cup) cream
Instructions
- Boil the pasta in salted water. Meanwhile, heat oil in a skillet, add the halved tomatoes, sprinkle with dried garlic, and sauté a couple of minutes over medium heat.
- Add the spinach and salt; cook 2-3 more minutes. Pour in the cream, lower the heat, and simmer about 5 minutes, stirring, until slightly thickened.
- Add the drained pasta on top and toss until every piece is coated. Serve hot.
Tips
- Save a cup of pasta water before draining — a splash loosens the sauce if it thickens too much.
- Let the cream simmer gently, not boil hard, so the sauce stays silky instead of splitting.
- For more creamy pasta inspiration, browse Serious Eats.
Nutrition: per 100 g: 104 kcal, protein 8 g, fat 4 g, carbs 8 g.