1-Getting started with this spinach tomato pasta is as easy as boiling water, and I’ll guide you through each step to make sure it’s a success. First, bring a large pot of water to a boil and cook the ½ lb (about 225 g) penne pasta until tender, about 7 to 10 minutes, then drain it to set aside for later. While the pasta cooks, grab a skillet and sauté the diced yellow onion and minced garlic in 1 tablespoon olive oil over medium heat until the onions are soft and translucent, which takes about 3 to 5 minutes.

2-Next, add the 14.5 oz (about 411 g) canned diced tomatoes with their juices, along with ½ teaspoon dried oregano, ½ teaspoon dried basil, ⅛ teaspoon crushed red pepper, ½ teaspoon salt, and ½ teaspoon freshly cracked black pepper, stirring everything to combine. Then, mix in 2 tablespoons tomato paste and ½ cup (120 ml) water, cooking over medium heat until the tomato paste fully incorporates into a smooth sauce. Reduce the heat to low, add the 2 oz (about 57 g) cream cheese cut into chunks, and stir or whisk until it melts and the sauce turns creamy.

3-After that, stir in the ¼ cup grated Parmesan cheese until it melts into the mix, then add the 4 oz (about 115 g) fresh spinach and cook for 2 to 3 minutes until it wilts down. Finally, toss the cooked pasta into the skillet, stirring until it’s well coated in the sauce, and adjust the salt and pepper as needed before serving warm. This method ensures your spinach tomato pasta has that rich, comforting flavor without any hassle.