20-Minute Creamy Tomato and Spinach Pasta

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
• Start the Sauce: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
• Simmer the Sauce: Pour in the crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Stir well and bring to a simmer. Reduce the heat to low and let it bubble gently for about 10 minutes for the flavors to meld.
• Make it Creamy: Stir the cubed cream cheese into the tomato sauce until it has completely melted and the sauce is smooth and creamy.
• Combine Everything: Add the fresh spinach to the sauce and stir until it has wilted completely, about 1-2 minutes. Add the drained pasta to the skillet with the sauce. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
• Serve: Divide the pasta among bowls, top with a generous amount of grated Parmesan cheese and fresh basil. Serve immediately.