Here's a tasty, meatless Spinach Tomato Pasta recipe for any night! This dish has a light and yummy garlic sauce with fresh spinach and juicy tomatoes.
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Quick Spinach Tomato Pasta Dish
It's super easy to make, making it ideal for those laid-back summer evenings when you want something delicious without much work.
If you like these flavors, you might also enjoy my Spicy Vodka Pasta and 4-Ingredient Sausage Pasta.
Ingredients
- Pasta - I love using short pasta here as it holds holds onto the sauce really well. Any pasta shape will work for this vegetarian spinach and tomato dish, so pick your favorite.
- Olive oil, and garlic - Start with extra virgin olive oil and garlic for a flavorful base. You can add butter or use just butter instead of olive oil. If you love garlic, feel free to add extra!
- Tomatoes - Fresh diced tomatoes, cherry, grape, or chopped regular tomatoes all work great.
- Mushrooms - Baby Bella mushrooms, also called cremini, are my go-to. White, shiitake, or a mix of mushrooms would also be delicious.
- Spinach - I use fresh baby spinach, but you can add more if you like. Frozen spinach also works - just thaw and squeeze out any extra water.
- Parmesan cheese - Freshly grated Parmesan melts perfectly into the sauce, giving it a nutty flavor. Skip the pre-grated stuff for the best taste.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Spinach Tomato Pasta
- Cook the Pasta: Cook the pasta in salted water as directed on the package. Drain the pasta and set aside, reserving 3-4 tablespoons of the pasta water.
- Sauté the Vegetables: Heat olive oil in a skillet and sauté the mushrooms and onions until the mushrooms soften and release their liquid.
- Add Garlic and Tomatoes: Add garlic, tomatoes, salt, and pepper to taste. Cover and cook, stirring occasionally, until the tomatoes soften and release their juices. Return the drained pasta to the skillet.
- Combine and Wilt Spinach: Stir in the spinach and let it wilt, then add the reserved pasta cooking water and stir everything together. Remove from heat.
- Serve and Enjoy: Top with toasted pine nuts and grated Parmesan to taste before serving.
Why Save Pasta Water?
Saving some pasta water is a common cooking trick. The starch in the water helps bring the sauce ingredients together, making the sauce smooth and silky.
Quick Tips
- Spinach Amount. I used 2 big cups of baby spinach leaves, which shrinks down a lot and won't overpower the dish. If you want more spinach, go ahead and add a whole 4- or 5-ounce bag!
- Salting Mushrooms. Wait until the mushrooms are browned before adding salt. Salting them too soon draws out moisture, making them soggy and slowing down browning.
What To Serve With Spinach Tomato Pasta?
- It is a light vegetarian meal but you can add some protein like grilled chicken or browned Italian sausage would pair well too.
- Serve it with a side of crusty garlic bread, a fresh salad, cheddar biscuits or focaccia.
- For extra protein, try a chickpea salad, hummus or even a quick frittata.
- A simple cucumber onion or creamy cucumber salad or marinated vegetable salad is always a good side for any meal!
Leftover and Storage Tips
- To Store. Keep leftovers in the fridge for up to 3-4 days in an airtight container.
- To Freeze. Freezing is fine, but I don't recommend it if you add creamy ingredients, as the texture may change. Let the pasta cool completely and store it in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
How To Reheat
- Stove-top. Warm the spinach and tomato pasta over low to medium heat in a pan. Add a little olive oil and stir often until heated through.
- Microwave. Place the leftovers in a deep microwave-safe dish and heat for 30 seconds. Stir, then microwave for another 30 seconds or until fully warmed.
Can I Use A Different Pasta?
YES! Whole wheat pasta, chickpea or lentil pasta works great and adds extra fiber and nutrients.
You can also swap the pasta shape for any short variety, like penne, fusilli, rotini, to suit your preference.
Can I Use Frozen Spinach?
YES! If fresh spinach is too pricey, use thawed frozen spinach, making sure to squeeze out the excess moisture.
Or, if you prefer, you can simply make a spinach tomato dish without the spinach.
Substitutions and Variations
- Pasta. Any kind of pasta will work here. Use long pasta like spaghetti, fettuccine, bucatini or short penne pasta works well, but feel free to use what you have.
- Other Greens. While I love spinach for its quick wilting, you can use kale too. Just remember, kale takes longer to soften, so add it halfway through cooking the mushrooms.
- Veggies. Try adding bell peppers, asparagus, artichokes, or sun-dried tomatoes.
- Adding Protein. For extra protein, toss in a can of chickpeas or white beans when you add the garlic and spinach. Sausage works well too-just add it with the mushrooms. You could also serve this with crispy pan fried tofu on the side.
- Need some heat? Add a pinch or two red pepper flakes.
- Citrus. A squeeze of fresh lime or lemon adds brightness.
- Make it gluten-free by using gluten-free pasta.
- For a creamy spinach tomato pasta sauce, incorporate ½ cup of heavy cream or cream cheese after the spinach has wilted. Allow it to simmer on medium-low heat until the sauce thickens.
More Easy Pasta Recipes
- 4-Ingredient Sausage Pasta
- Lemon Asparagus Pasta
- Cajun Shrimp Pasta With sausage
- Chicken and Broccoli Pasta
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Recipe Card
Spinach Tomato Pasta (Quick Meatless Dinner)
Ingredients
Method
- Cook the pasta in salted water as directed on the package. Drain the pasta and set aside. Set aside 3-4 tablespoons of the pasta water.6 ounce uncooked pasta
- In a skillet, heat olive oil and sauté the mushrooms and onions until the mushrooms soften and release their liquid.2 tablespoon olive oil, 6 ounce mushrooms, 1 cup onion
- Add garlic, tomatoes, salt, and pepper to taste. Cover and cook, stirring occasionally, until the tomatoes soften and release their juices. Return the drained pasta.1 ½ teaspoon garlic, salt and black pepper to taste, 6 ounce cherry tomatoes
- Stir in the spinach and let it wilt,add pasta cooking water and stir through. Then remove from heat. Top with toasted pine nuts and grated Parmesan to taste.2 cups baby spinach, toasted pine nuts, grated parmesan
Nutrition
Notes
- This recipe makes about 2-3 servings.
- How to store pasta leftovers: Leftovers can be kept in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet or saucepan over low heat, stirring occasionally, until warmed through. You can also use a microwave for individual portions.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Spinach and Tomato Pasta: Frequently Asked Questions
Baby bella mushrooms, also known as cremini mushrooms, are great for pasta because they have a rich flavor. White mushrooms and shiitake mushrooms are also good choices and can add different tastes to your dish.
A good substitute for spinach in pasta is kale or arugula. You can also use frozen chopped spinach if you can't find fresh greens. Just remember that kale takes longer to cook than spinach.
1. Use plenty of water to boil the pasta.
2. Salt the water to add flavor.
3. Stir the pasta to prevent sticking.
4. Cook it until it's al dente, which means firm to the bite.
5. Reserve some pasta water before draining to help thicken the sauce.
The general rule of pasta is to cook it in a large pot of boiling, salted water. This helps the pasta cook evenly and prevents it from becoming sticky.
You can add fresh herbs like basil or parsley, grated cheese like Parmesan, cream cheese or even olives for a salty kick.
Julia
easy and delicious 30-minute meal!