Simple successes once more! I'm on day 6 of a multi day work week, with the goal that implies two things: I'm drained and I'm ravenous. Snappy skillet pasta dishes like this Creamy Tomato and Spinach Pasta are ideal for such an event. They require just a couple of fixings, concoct too quick, and leave me feeling full and cheerful! :)

Anyway, tomorrow is Monday (once more) and the week will be long, so I trust this formula helps make supper time somewhat quicker, simpler, and increasingly agreeable for you this week! Appreciate!

This adaptation of Creamy Tomato and Spinach Pasta utilizes only a dash of cream cheddar and Parmesan to make an ordinary tomato sauce ultra rich and velvety. In case you're not into cream cheddar, you could likewise include a sprinkle (1/4 glass or something like that) of creamer to accomplish a comparable impact.

I utilized customary pasta, however entire wheat would really be quite great in this and would include some additional fiber and supplements to make it an all the more balanced dinner.

I was sufficiently fortunate to get spinach marked down for $0.99 per sack (score!), however on the off chance that crisp spinach is simply out of your value extend, this would likewise be great with cut mushrooms. Simply cook the mushrooms alongside the onions and garlic in the first place. Or on the other hand, hello, you could generally complete a plain rich tomato sauce. Nothin' amiss with that!


Also try our recipe : Veggie Frito Taco Salad #salad #vegan


  • 1/2 lb penne pasta ($0.89)
  • 1 small onion ($0.25)
  • 2 cloves garlic ($0.16)
  • 1 Tbsp olive oil ($0.16)
  • 15 oz can diced tomatoes ($0.59)
  • 1/2 tsp dried oregano ($0.03)
  • 1/2 tsp dried basil ($0.03)
  • pinch red pepper flakes (optional) ($0.02)
  • 1/2 tsp salt ($0.03)
  • freshly cracked pepper to taste ($0.05)
  • 2 Tbsp tomato paste ($0.11)
  • 2 oz cream cheese ($0.48)
  • 1/4 cup grated Parmesan ($0.42)
  • 1/2 9 oz. bag fresh spinach ($0.50)


  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
  2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
  3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
  5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

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