This spinach tomato pasta is such an easy and delicious recipe for busy weeknights! It’s creamy, vegan, comforting, and it comes together in less than 15 minutes!
Why This Recipe Works
This spinach tomato pasta is the perfect recipe when you are super short on time. It requires minimal preparation and it’s filling and comforting.
And most of the ingredients are very budget-friendly. For the sauce, I used a combination of spinach, onion, garlic, vegan cream cheese, and cherry tomatoes. To make things super easy, I used frozen spinach. But of course you could also use fresh spinach.
For the perfect flavor, I seasoned the sauce with salt, black pepper, a pinch of nutmeg, and an Italian seasoning blend. If you want the sauce to be a bit more creamy, you could also add about half a cup of vegan cooking cream.
I like to serve this creamy spinach tomato sauce with spaghetti, but it’s also great with other pasta shapes or even with gnocchi.
Ingredients & Substitutions
- Spinach – I used frozen spinach that I thawed overnight. You could also replace it with fresh baby spinach.
- Tomatoes – cherry tomatoes.
- Onion
- Garlic
- Spaghetti – you could also use other pasta shapes or gnocchi. Use brown rice spaghetti for a gluten-free version.
- Spices – I used salt, pepper, and a pinch of nutmeg. You could also add an Italian spice blend for more flavor.
- Vegan Cream Cheese – use your favorite store-bought vegan cream cheese or use homemade cashew cream cheese.
- Vegan Cooking Cream (optional) – use vegan cooking cream to make the sauce even creamier. I used a soy-based store-bought version.
How To Make This Recipe
1. Step: Cook the spaghetti according to the instructions on the package. Set aside once cooked. Thaw the frozen spinach overnight. Finely chop the onion and the garlic.
2. Step: In a large pan, heat some oil and sauté the onion and the garlic for 2-3 minutes or until the onion is translucent.
3. Step: Squeeze the thawed spinach with your hands. It doesn’t have to be completely dry but you should squeeze out most of the water. Add it to the sautéed onion and garlic.
4. Step: Add the vegan cream cheese and if using the vegan cooking cream. Stir well and cook for 2 minutes. Season with salt, pepper, a pinch of nutmeg, and an Italian spice blend (optional).
5. Step: Cut the cherry tomatoes into halves and add them to the spinach sauce. Serve over pasta.
Recipe Notes
- I like to sprinkle vegan Parmesan cheese over the spaghetti.
- For more protein, you could also add roasted chickpeas to this dish. Sprinkle them over the pasta just before serving it instead of adding them to the sauce. This way they stay super crispy.
- This dish is also great with vegan chicken strips or crispy smoked tofu cubes. Or you could sprinkle toasted pine nuts over the spaghetti before serving them.
Storing
Stored in an airtight container in the fridge, it will last up to 3 days.
Version with Fresh Spinach
You can replace the frozen spinach in this recipe with about 20 oz of fresh spinach. This might seem like a lot, but spinach shrinks considerably during cooking!
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Sina
Spinach Tomato Pasta
Equipment
- 1 chopping board
- 1 knife
- 1 pan
- 1 pot
Ingredients
- 14 oz frozen spinach
- 1 onion, finely diced
- 1 clove of garlic, minced
- 3/4 cup vegan cream cheese
- 1/2 cup vegan cooking cream (optional)
- 1 1/2 cups cherry tomatoes
- salt, to taste
- black pepper, to taste
- 1 pinch nutmeg
- 1-2 teaspoons Italian spice mixture
Instructions
- Cook the spaghetti according to the instructions on the package. Set aside once cooked. Thaw the frozen spinach overnight. Finely chop the onion and the garlic.
- In a large pan, heat some oil and sauté the onion and the garlic for 2-3 minutes or until the onion is translucent.
- Squeeze the thawed spinach with your hands. It doesn't have to be completely dry but you should squeeze out most of the water. Add it to the sautéed onion and garlic.
- Add the vegan cream cheese and if using the vegan cooking cream. Stir well and cook for 2 minutes. Season with salt, pepper, a pinch of nutmeg, and an Italian spice blend (optional).
- Cut the cherry tomatoes into halves and add them to the spinach sauce. Serve over pasta.
Notes
- I like to sprinkle vegan Parmesan cheese over the spaghetti.
- For more protein, you could also add roasted chickpeas to this dish. Sprinkle them over the pasta just before serving it instead of adding them to the sauce. This way they stay super crispy.
- This dish is also great with vegan chicken strips or crispy smoked tofu cubes. Or you could sprinkle toasted pine nuts over the spaghetti before serving them.
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