Creamy Tomato and Spinach Pasta

A simple yet flavorful vegetarian Italian pasta dish with a creamy tomato and spinach sauce.

Prep Time

10 minutes

Total Time

30 minutes

Calories

580 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.83/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1poundPasta(Penne or rotini work well)

£0.80

2tablespoonsOlive oil(Extra virgin olive oil recommended)

£0.20

4clovesGarlic(Minced)

£0.30

28ouncesCanned crushed tomatoes(Use good quality crushed tomatoes)

£1.10

1teaspoonDried oregano

£0.10

1teaspoonDried basil

£0.10

0.3teaspoonRed pepper flakes(Optional, for a little heat)

£0.05

0.5cupHeavy cream(Can substitute with half-and-half or cashew cream for a lighter/vegan option)

£0.75

5ouncesFresh spinach(Roughly chopped)

£1.20

0.3cupParmesan cheese(Grated, for serving)

£0.90

To tasteSalt

£0.60

To tasteBlack pepper

£1.20

Total Cost

£7.30

£1.83 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
2.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds, until fragrant (be careful not to burn it).
3.
Add crushed tomatoes, oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.
4.
Stir in heavy cream and simmer for another 5 minutes.
5.
Add spinach and cook until wilted, about 2 minutes.
6.
Drain pasta and add it to the skillet with the sauce. Toss to coat.
7.
Season with salt and pepper to taste.
8.
Serve immediately, topped with grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (340g)

580 kcal / 2426 kJ

Carbs

72g

28% of RDA

Fat

25g

36% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

13 g

14% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Reserve about 1/2 cup of pasta water before draining. Add a little at a time to the sauce if it becomes too thick.

For extra flavor, add a splash of white wine to the sauce after cooking the garlic.

You can add other vegetables like mushrooms, zucchini, or bell peppers to the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large pot

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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