This creamy tomato pasta is one of those recipes I come back to again and again on busy weeknights. A rich, tasty tomato sauce made with cream cheese, tossed with pasta and whatever veg you have to hand. It’s ready in 25 minutes, uses mostly cupboard staples, and tastes like you’ve put in far more effort than you actually have.
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What You Need
Here’s a quick overview of the ingredients you’ll need. Scroll down to the recipe card for exact quantities.
The cream cheese is the secret here. It melts into the tomato sauce and makes it smooth and silky without needing any actual cream.
- Pasta – penne, fusilli, or rigatoni all work well here. You want something with a bit of shape or texture to hold onto the sauce.
- Olive oil – any cooking oil is fine.
- Onion – finely chopped. If you’re short on time, two large handfuls of frozen chopped onion work perfectly and skip the chopping entirely.
- Garlic – three cloves, crushed. Garlic paste or garlic granules are great shortcuts if you have them.
- Pepper – sliced. Again, frozen sliced peppers are brilliant here. Tip them straight into the pan from frozen.
- Tinned chopped tomatoes – the base of the sauce. I used two 400g tins.
- Tomato purée – just a tablespoon, but it deepens the tomato flavour nicely.
- Dried oregano and basil – classic Italian herbs that make the sauce taste really well-rounded.
- Chilli flakes – optional, but a pinch adds a gentle warmth without making it spicy.
- Cream cheese – this is what makes the sauce so creamy and velvety. Full-fat gives the best result, but lighter versions work too. See the tips section for alternatives.
- Spinach – fresh or frozen both work. It wilts down quickly and adds a bit of colour and goodness.
- Salt and black pepper – season according to taste.
- Parmesan cheese – optional to sprinkle on top at the end.
The Pan You’ll Need
For this recipe, I suggest using a large, deep frying pan or sauté pan so there’s plenty of room to stir the pasta into the sauce at the end without it going everywhere. I use this non-stick sauté pan from Amazon — it heats evenly, the sauce doesn’t catch, and it’s easy to clean.
How to Make It
Start by getting your pasta on. Cook it in a large pan of well-salted boiling water according to the pack instructions, then drain and set aside. You can get the sauce going while the pasta cooks so everything comes together at the same time.
Heat a tablespoon of oil in a large frying pan over a medium heat. Add the onion and pepper and let them soften for around 5 to 6 minutes, stirring now and then. If you’re using frozen veg, just tip it straight in from the freezer, no need to defrost. Once the veg has softened, add the garlic and cook for another minute.
Add the tinned tomatoes, tomato purée, oregano, basil, and chilli flakes if you’re using them. Give everything a good stir, season well with salt and pepper, and leave it to bubble away gently for about 5 minutes. The sauce will thicken slightly and the flavours will start to come together.
Now turn the heat right down before you add the cream cheese. This is important, as too much heat can make it split rather than melt in smoothly. Add the cream cheese and stir steadily. It might look a little lumpy at first, but just keep going and it will come together into a smooth, creamy sauce. Give it a minute and you’ll see the difference.
Stir in the spinach and cook for 1 to 2 minutes until wilted. I always add more spinach than I think I should as when it wilts it reduces right down, so what looks like a lot at first quickly cooks down to the perfect amount.
Finally, tip in the drained pasta and toss everything together until it’s well coated. Taste the sauce, adjust the seasoning, sprinkle on some grated parmesan cheese and serve.
Variations & Tips
- Speed it up further: Use frozen chopped onion, frozen sliced peppers, and frozen spinach. Zero chopping, everything goes straight from the freezer into the pan.
- Add more veg: Mushrooms, courgette, cherry tomatoes, frozen peas, or a tin of chickpeas stirred in with the tomatoes all work really well.
- Make it richer: Stir in a handful of grated parmesan or cheddar along with the cream cheese.
- Make it more filling: Add cooked chicken, crispy bacon lardons, or a tin of drained tuna at the end.
- No cream cheese? A splash of double cream or a couple of spoonfuls of crème fraîche work just as well.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a pan over a low heat with a small splash of water to loosen the sauce. It can thicken up in the fridge, so the water helps bring it back to the right consistency.
- Microwave: You can also reheat individual portions in the microwave. Add a splash of water, cover loosely, and heat in short bursts, stirring in between.
More Pasta Recipes
If you are looking for more easy and tasty pasta recipes check out these for inspiration:
- Cheesy Chicken Pasta Bake
- Chicken and Chorizo Pasta
- Creamy Steak Pasta Recipe
- Creamy Cajun Chicken and Pasta Recipe
- Spaghetti Carbonara
- Spaghetti Bolognese
Creamy Tomato Pasta Recipe
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Equipment
Ingredients
- 400 g pasta penne, fusilli, or rigatoni
- 1 tbsp olive oil
- 1 onion finely chopped — or 2 large handfuls frozen chopped onion
- 3 cloves garlic crushed — or 1 tsp garlic paste or granules
- 1 pepper sliced — or a large handful frozen sliced peppers
- 800 g tin chopped tomatoes
- 1 tbsp tomato purée
- ½ tsp dried oregano
- ½ tsp dried basil
- pinch of chilli flakes optional
- 3 tbsp cream cheese
- 2 large handfuls spinach fresh or frozen
- salt and black pepper
Instructions
- Cook the pasta in a large pan of well-salted boiling water according to pack instructions. Drain and set aside. Get started on the sauce while it cooks.
- Heat the oil in a large frying pan over a medium heat. Add the onion and pepper and cook for 5–6 minutes until softened. If using frozen veg, tip straight into the pan from frozen. Add the garlic and cook for 1 more minute.
- Add the chopped tomatoes, tomato purée, oregano, basil, and chilli flakes if using. Season well with salt and pepper, then leave to bubble gently for 5 minutes.
- Turn the heat right down. Add the cream cheese and stir until it melts into the sauce and goes smooth and creamy. It may look a little lumpy at first — just keep stirring and it’ll come together.
- Stir in the spinach and cook for 1–2 minutes until wilted. If using frozen spinach, squeeze out any excess water before adding.
- Tip the drained pasta into the pan and toss until well coated. Taste, adjust the seasoning, and serve straight away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.
I.J.Evans
Monday 13th of April 2026
U got a try it👌yum yum 10 stars
Ian Evans
Monday 6th of April 2026
Oh my,yum yum delicious 10 stars