Creamy Tomato Spinach Pasta

$- 300g pasta (fusilli or penne) - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 can (400g) diced tomatoes (with juices) - 200ml heavy cream or coconut cream (dairy-free) - 150g fresh spinach - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 50g grated Parmesan cheese (optional) - Fresh basil leaves for garnish Gathering the right ingredients is key to this creamy tomato spinach pasta. First, choose your pasta. Fusilli or penne works best due to their shape. Next, grab some olive oil and four cloves of minced garlic. This will give your dish a great base flavor. For the sauce, get a can of diced tomatoes. The juices from the tomatoes add depth. If you want a creamy texture, pick up 200ml of heavy cream or coconut cream for a dairy-free option. Fresh spinach is also a must; it adds color and nutrition. Now, for seasonings, you'll need dried oregano and optional red pepper flakes for a bit of heat. Don't forget salt and pepper to taste. Finally, think about toppings. Grated Parmesan cheese adds richness, while fresh basil leaves brighten the dish. These ingredients come together to make a delightful meal that is both easy and satisfying. 1. Bring a large pot of salted water to a boil. 2. Add 300g of pasta, like fusilli or penne. 3. Cook until the pasta is al dente, about 8-10 minutes. 4. Drain the pasta and set it aside. Reserve about a cup of the pasta water. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add 4 cloves of minced garlic and sauté for 1-2 minutes. 3. Once fragrant, pour in a can of 400g diced tomatoes with their juices. 4. Stir in 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes if you like spice. 5. Season with salt and pepper, then let it simmer for about 5 minutes. 1. Lower the heat and stir in 200ml of heavy cream until well mixed. 2. Let the sauce simmer for another 5 minutes to thicken slightly. 3. Add 150g of fresh spinach, stirring until it wilts into the sauce. 4. Toss the cooked pasta in the skillet, mixing everything well. 5. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency. - Ensuring al dente pasta: To cook pasta perfectly, boil salted water first. Add the pasta and follow package instructions. Check it a minute before the time is up. It should be firm but not hard. This gives you that nice bite. - How to prevent garlic from browning: When cooking garlic, use medium heat. Add it to hot oil but watch it closely. Stir it often and take it off heat as soon as it smells good. This keeps the garlic from burning and turning bitter. - Adding extra herbs or spices: For a flavor boost, add fresh basil or parsley. You can also try thyme or rosemary. Just sprinkle these in when you add the tomatoes. They add freshness and depth. - Substituting cream for a lighter version: If you want a lighter sauce, swap heavy cream for coconut cream or a mix of yogurt and milk. This keeps it creamy but less heavy. It’s a great way to cut calories without losing taste. - Pairing with salad or bread: This creamy tomato spinach pasta pairs well with a fresh salad. A simple mix of greens and a light vinaigrette works best. Or, serve it with crusty bread to soak up the sauce. - Best wines to serve with pasta: A light white wine like Pinot Grigio goes well with this dish. If you prefer red, a light Chianti is a great choice. These wines enhance the flavors without overpowering the meal. {{image_2}} You can easily add protein to your creamy tomato spinach pasta. - Incorporating chicken or shrimp: Cook diced chicken or shrimp in the skillet before adding the garlic. This adds flavor and makes the dish heartier. Cook until they turn golden brown and are fully cooked through. Then, continue with the recipe as usual. - Vegetarian protein options: If you want a vegetarian choice, try adding chickpeas or tofu. Cook them in the skillet before adding other ingredients. They will soak up the sauce and boost protein. Making this dish vegan is simple and tasty. - Dairy-free substitutions: Use coconut cream instead of heavy cream. It gives a rich, creamy texture without any dairy. You can also use cashew cream for a nutty twist. - Using vegetable broth instead of cream: For a lighter option, replace the cream with vegetable broth. This keeps the dish flavorful while being more wholesome. Adjust seasoning as needed to enhance the taste. If you need a gluten-free option, you can easily find suitable pasta. - Recommended gluten-free pasta types: Look for gluten-free penne or fusilli made from rice or corn. These work great in this recipe and keep the dish delicious. - Ensuring all ingredients are gluten-free: Check labels on canned tomatoes and spices. Make sure all ingredients are certified gluten-free to avoid any issues. - Use airtight containers to keep your pasta fresh. - Store in the fridge for up to three days. To keep the pasta from drying out, make sure your container is sealed well. If you want the best taste, eat it within two days. Always check for any weird smells before eating. - Use a skillet to reheat over medium heat. - Add a splash of water or cream to keep it creamy. Stir often while reheating. This helps to warm it evenly. If your pasta gets thick, just add more liquid. Microwaving works too, but it can make the cream less smooth. - Freeze in portions using freezer-safe bags or containers. - Lay them flat in the freezer for easy stacking. When you’re ready to eat, thaw in the fridge overnight. Reheat on the stove or microwave. Adding a bit of cream or water helps it stay creamy. Enjoy your delicious meal! Can I use other types of pasta? Yes, you can use any pasta you like. Fusilli and penne work well, but spaghetti or farfalle are great too. Just follow the cooking time on the package. How can I make this recipe spicier or milder? To spice it up, add more red pepper flakes. You can also use a dash of hot sauce. For a milder dish, skip the flakes or reduce the amount. Is this recipe suitable for meal prep? Absolutely! This pasta keeps well in the fridge for three to five days. Just store it in airtight containers. Can I make this recipe dairy-free or nut-free? Yes, you can use coconut cream instead of heavy cream. This keeps it creamy without dairy. Always check labels to avoid nuts in other ingredients. What can I use instead of heavy cream? Coconut cream is a fantastic substitute. It adds a rich flavor and works great in this dish. You can also use soy cream for a different taste. Can I omit the cheese for a vegan option? Yes, you can skip the cheese. Try adding nutritional yeast for that cheesy flavor without dairy. Fresh herbs can also enhance the taste. This blog post covers a tasty pasta recipe with various adaptations. You learned about main and additional ingredients, seasonings, and toppings. I provided step-by-step cooking instructions, tips to enhance flavors, and various ways to adapt the dish for different diets. This recipe is easy, fun, and ready to impress. Whether you choose to make it vegan or add protein, the options are endless. Enjoying this dish with your favorite sides will make it a hit at any meal. Happy cooking!$

Creamy Tomato Spinach Pasta

Indulge in a delicious bowl of creamy tomato spinach pasta that's ready in just 30 minutes! This recipe combines sautéed garlic, ripe tomatoes, heavy cream, and fresh spinach for a rich and comforting dish. Perfect for busy weeknights or impressing guests, it's both easy and flavorful. Click through for the full recipe and elevate your dinner game tonight! #CreamyTomatoPasta #PastaRecipes #DinnerInspiration #EasyCooking

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Ingredients

300g pasta (fusilli or penne works well)

2 tablespoons olive oil

4 cloves garlic, minced

1 can (400g) diced tomatoes (with juices)

200ml heavy cream or coconut cream for dairy-free

150g fresh spinach

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

50g grated Parmesan cheese (optional for topping)

Fresh basil leaves for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about a cup of the pasta water.

Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.

Add Tomatoes: Pour the diced tomatoes (with their juices) into the skillet. Stir in the oregano, red pepper flakes, and a sprinkle of salt and pepper. Let the mixture simmer for about 5 minutes to allow the flavors to meld.

Incorporate Cream: Lower the heat and stir in the heavy cream, mixing well until combined. Allow the sauce to simmer for an additional 5 minutes, until it thickens slightly.

Add Spinach: Add the fresh spinach to the sauce, stirring until wilted and incorporated into the creamy mixture.

Combine Pasta: Add the cooked pasta to the skillet, tossing it in the sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

Serve: Remove from heat, taste, and adjust seasoning with more salt and pepper if needed. Serve hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4