Creamy Tomato Pasta Recipe

5 from 2 votes

This creamy tomato pasta is a quick and comforting weeknight dinner, made with a simple tinned tomato sauce that's made rich and velvety with cream cheese. It's on the table in 25 minutes and endlessly adaptable with whatever veg you have in the fridge or freezer.

Prep Time10

Cook Time15

Servings:

Calories: 511kcal

Author: Liana Green

Equipment

Ninja 30cm sauté pan or any suitable pan

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