Creamy Tomato Spinach Pasta
Made with just 10 ingredients in less than 30 minutes, this recipe will make pasta night a breeze!
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 3 garlic cloves minced
- 30 ounces crushed tomatoes
- 8 ounces plain dairy-free cream cheese Kite Hill is my favorite
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt & pepper
- 8 ounces baby spinach
- 16 ounces penne pasta or pasta of choice
- fresh basil and vegan cashew parmesan for garnish optional
Bring a large pot of salted water to a boil. Cook pasta as directed. Strain and set aside.
In a large skillet, warm the oil over medium heat. Add the onion and garlic then cook for about 3 minutes, until onion is translucent. Then add the spinach and cook until wilted.
To the skillet, add the crushed tomatoes and seasoning (oregano, basil, salt & pepper). Reduce heat to a simmer. Add the cream cheese and stir until melted and evenly combined.
Strain the pasta, add it back to the pot then pour the sauce over top. Stir until evenly coated. Serve warm with cashew parmesan and fresh basil (optional), and enjoy!
Calories: 533kcal | Carbohydrates: 74g | Protein: 29g | Fat: 14g | Saturated Fat: 1g | Sodium: 553mg | Potassium: 1247mg | Fiber: 14g | Sugar: 13g | Vitamin A: 5791IU | Vitamin C: 37mg | Calcium: 223mg | Iron: 10mg