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A quick, silky tomato and cream pasta with wilted spinach and Parmesan.
This is what I make when dinner needs to be quick and nobody wants to argue about it: a silky tomato and cream sauce with spinach wilted through and a good amount of Parmesan, all tossed with pasta in the time the water takes to come to the boil. The short list of ingredients tastes far more generous than it has any right to.
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Prep 5 min
Cook 20 min
Total 25 min
Easy
Scale:
- 350g Pasta
- 1 Onion
- 3 cloves Garlic
- 700g Passata
- 100ml Double Cream
- 100g Spinach
- 50g Parmesan
- 2 tbsp Olive Oil
- Handful Basil
Nutrition (per serving)
570
kcal
19g
Protein
77g
Carbs
21g
Fat
Estimated per serving. How we calculate this.
Preparation
- Cook the pasta in well-salted boiling water until al dente, scooping out a mug of the cooking water before you drain it.
- While that cooks, soften the chopped onion in the oil over medium heat for 5 minutes, then add the garlic and cook for a minute.
- Pour in the passata and simmer for 8 to 10 minutes, until slightly reduced and no longer raw-tasting, then stir in the cream.
- Add the spinach and let it wilt into the sauce, then stir through most of the Parmesan.
- Toss the drained pasta into the sauce, loosening with a splash of the reserved water until glossy. Finish with torn basil and the rest of the Parmesan.
Tips from the ZestyPlate Kitchen
- Keep back a mug of the starchy cooking water before draining. It loosens the sauce and helps it grip the pasta.
- Let the passata simmer a while before the cream goes in, so it loses that raw, sharp edge.
- Bring the pasta to the sauce rather than the other way round, then toss so every strand is coated.
- If the tomatoes taste a touch sharp, a small pinch of sugar evens them out.
Frequently Asked Questions
Yes. A spoon of mascarpone or cream cheese works, or just lean on extra Parmesan and pasta water for a lighter sauce that is still glossy.
Fold in cooked chicken, crisp pancetta or chickpeas, and scatter over some halved cherry tomatoes for freshness.
You can. Blitz ripe ones, or use a tin of chopped tomatoes and simmer them a little longer until they thicken.
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