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Easy Tomato Spinach Pasta (25 Min, Vegetarian)

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Easy vegetarian Tomato Spinach Pasta in a bowl

This vegetarian tomato and spinach pasta is creamy, filling and packed full of vitamins and protein. Not only that, but it takes just 25 minutes to create and is sure to delight even the pickiest eaters in your family!

If you’ve been following our blog for a while now then you’ll know we make videos for each of our recipes on our YouTube Channel.

Howie is the star of the show, but I recently decided he needed a little help.

So after a lot of hard work behind the scenes I managed to persuade an extremely special guest to come and give us a few pointers…so without any further ado – here’s what Gordon Ramsay had to say about our latest video! Check it out below!

Health Benefits – Tomato Spinach Pasta

This one pretty much writes itself – just check out that nutrition card! It contains more than a day’s vitamin A GDA, and ridiculously high amounts of vitamins C and B6, iron and manganese.

So what can these vitamins do for you?

  • Vitamin A supports eye health and stimulates white blood cell growth.
  • Vitamin C neutralises free radicals and improves skin and bone conditions.
  • Manganese controls blood sugar levels.
  • Vitamin B6 supports immune function and brain health, and maintains normal levels of homocysteine for heart health.

Put all that together and what do you have? One hell of a meal!

Tips for Perfectly Cooked Pasta Every Time

Whilst the star of this recipe is the creamy spinach and tomato sauce, making sure you have a well cooked pasta to add it to will take it to the next level. Here’s our tips for getting a tasty and beautifully textured pasta every time:

Make sure to use a big enough pan – this allows the pasta enough room to cook evenly and reduces the risk of the water boiling over.

Add a splash of oil – to stop the pasta from sticking together.

Throw in a pinch of salt – this will season the pasta and add flavour. Salt is best added when the water is boiling, just before adding the pasta.

Use a timer and test, test, test – after all, nobody likes overcooked pasta! This is especially important if you’re trying to achieve an al dente texture. 
Don’t rinse it – this will also rinse away the starchy water that helps the delicious spinach and tomato sauce from coating the pasta evenly.

What Our Readers are Saying

Just made this tonight and it was DEEEEE-Lish! 🙂 Super easy and fast and good for you. This will become a classic for me Im sure, thank you very much 🙂

Lisa ⭐⭐⭐⭐⭐

Wowwww this was quick yet amazinggggg! Thanks so much !!

Zeeze ⭐⭐⭐⭐⭐

Good damn, never made pasta in my life before. Made it, ate it to my hearts content.

Meet Shah ⭐⭐⭐⭐⭐

Looking for other healthy dinner ideas? Check out our list of vegetarian main course recipes for some inspiration. If you loved this pasta dish, our vegan chickpea curry and creamy broccoli pasta are also sure to be weeknight dinner hits.

Easy Tomato Spinach Pasta
4.82 from 27 votes
A simple but delicious dish that requires bugger all washing up! It’s also an easy way to get all that healthy spinach into your system. Vegetarian and ready in 25 mins.
Diet: egg-free
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes


  • 2 cups penne pasta
  • 3 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 4 small tomato (4 fresh tomatoes = 1 can of diced tomatoes)
  • 2 tbsp tomato paste
  • 3-4 tbsp Greek yogurt (or cream cheese, if you want to be naughty)
  • 1 big handful spinach (1 big handful = 200g, frozen spinach works too)
  • ¼ cup hard cheese, grated
  • 1 tsp oregano, dried
  • 1 tsp basil, dried
  • 1 pinch red pepper flakes
  • ½ tsp salt
  • ½ tsp pepper, ground


  • While the water is heating, dice the onion, grate or chop the garlic, and chop the tomatoes (if not using a can).
  • Add the pasta when the water is boiling (add salt and a small amount of oil for taste).
  • Heat oil in a large pot over medium heat, add the onion and garlic, cook for 5 minutes or until translucent.
  • Add the tomatoes. Note: if you use fresh tomatoes, the sauce will get a little runny. Only if you let it stand for a day will you get this creamy texture we’re looking for.
  • Add the spinach.
  • Add the oregano, basil, red pepper flakes, salt, and pepper.
  • Add the tomato paste and the greek yogurt. Stir until both are dissolved into the sauce.
  • Now add the hard cheese.
  • Drain and add the pasta. Lower the heat to a simmer.
  • Stir occasionally for 1 minute. Taste and adjust the salt and pepper as needed.
  • Dinner is ready!


Remember – always taste test! If it’s bland or boring…add more salt, pepper, basil…try it and see 🙂
Inspired by Budget Bytes – Thanks Beth!


Nutrition Facts
Easy Tomato Spinach Pasta
Serving Size
510 g
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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Leave a comment below

Your comments make our day. Thank you! If you have a question, please skim the comments section – you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

Recipe Rating

  1. Pasta is my comfort food par excellence. I wouldn’t be able to pour one tablespoon of olive oil only, I ready need to control myself when it comes to oil! I like the idea of adding Greek yogurt, I only recently add it to my tomato sauce and I was really pleased of the final result. Yum!

    1. You are completely right, just 1 tbsp of olive oil is definitely calculated too tight! Actually using more of it shouldn’t do you any harm at all. I heard that some women in the mediterranean areas actually drink 2 or 3 tablespoons of pure olive oil per day for their health. Not sure how true the story is though 😉
      I played around with it a lot in order to find a healthier option than cream cheese that still tastes good. Greek yogurt is my favorite “substitute” so far:-)

  2. This is probably the best looking pasta I have seen.. words cannot describe how badly I am craving a bowl to devour right now. Love how simply and quick the recipe is to, definitely will be recreating it!

    1. Now that is a compliment! Thanks a lot 😀

      1. I’m halfway through this…Can I add the cream cheese well in advance or is it best to add at the last minute? Thanks!

        1. Hi Helena, sorry we didn’t get there quicker! I’d add it at the last minute, and give it a good stir while still on a low heat 🙂

  3. Wow this pasta looks delicious! Love the addition of spinach in there, I bet kale would be great as well.

    1. Thanks! Great to hear 😀
      Yes, I’m sure kale would be good as well. I tried the dish with chard the other day, but I wasn’t convinced.

  4. 5 stars
    Just made this tonight and it was DEEEEE-Lish! 🙂 Super easy and fast and good for you. This will become a classic for me Im sure, thank you very much 🙂

    1. Great! We’re very happy to hear that. You’re welcome! 🙂

  5. I added olives, simply because I love olives! 🙂 Great recipe… A delicious and simple weekday meal. Thanks!!

  6. 5 stars
    This is a great recipe – so tasty and quick. I love pasta beyond all measure, and this one is going to be staple from now on. I didn’t have dried basil, so I added a cube of frozen pesto instead. By George, I think it worked!

    1. Thanks a lot George!!
      Yess, this one is deffo one of my go to recipes for a weeknight dinner 😀

  7. Tomato pasta is one of my favorite; I love tomato pasta of my mom’s hand. She is very expert in cooking. I will tell her to cook this recipe for me.

    1. Thanks Anders, hope she’ll like the recipe 😀

  8. Why do the ingredients say 3 tbsp of olive oil but the actual instructions say 1 tbsp? Which is it? I’m in the process of making it now 🙂

    1. Hi there, Katie! Deffo the three tbsp! Will update it right now. Thanks for catching the mistake.
      Had the recipe yesterday as well. Excellent way to get some spinach in 😀
      Also, if you like the dish now, then you’ll like the leftovers tomorrow even more!

  9. 5 stars
    Wowwww this was quick yet amazinggggg! Thanks so much !!

    1. Awesome to hear Zeeze!! 😀
      Thanks a lot for commenting!

  10. Super excited to cook this tonight and eat as I sit down to watch Game Of Thrones! Excellent recipe, hope it’s as good as it looks!

    1. Niceee GoT is awesome 😀
      I’m fan of the Hound, my favorite anti hero at the moment.
      Woahh, I’m as excited as you are now, I hope you like the dish!! *fingerscrossed*

  11. 5 stars
    Good damn, never made pasta in my life before. Made it, ate it to my hearts content.

    1. Hahaaa, love your comment! Thanks for the props, man 😀

  12. 3 stars
    This recipe is great. I was scrambling for what to make for dinner and I didn’t have all the ingredients, but it still turned out well. I had to skip the onions, use cream cheese instead of greek yogurt, and cherry tomatoes instead of a can of tomatoes.

    It turned out well, however, the instructions could have been written better to help the cooking process:
    1. While the water is heating, dice the onion, prepare the garlic (as desired), and chop the tomatoes (if not using a can).
    2. Add the pasta when the water is boiling (and salt to taste & a small amount of oil).
    3. Once the ingredients are prepared, heat the oil in a large skillet over medium heat.
    4. Add the onion and garlic, cook for 5 minutes or until translucent. Stirring occasionally.
    5. Add the tomatoes.
    6. Add the fresh spinach. (It cooks better if you put it in before the sauce).
    7. Add the oregano, basil, red pepper flakes, salt, and pepper.
    8. Add the tomato paste and the greek yogurt. Stir until both are dissolved into the sauce.
    11. Now add the parmesan.
    12. Drain the pasta.
    13. Lower the heat of the skillet to a simmer and add the pasta.
    14. Stir occasionally for 1 minute. Taste and adjust the salt and pepper as needed.
    15. Dinner is ready!

    1. Fair shout V! I just gave our recipe a complete re-haul, also including most of your suggestions. Check it out 😉
      Thanks for the props as well!

  13. 5 stars
    I just found your blog while looking for a quick dinner that works with the random recipes left in my fridge on the night before I shop. 😉 Not only do I love the name (haha!!) but I love this recipe! I’m subbing canned coconut milk for the yogurt/cream cheese bc we have it in the house at all times. Thanks for the recipe! xo

    1. ingredients…not recipes…I’m so hungry, haha!

  14. 5 stars
    Excellent pasta dish! Used labneh instead of greek yogurt and it turned out delicious. I also used fresh tomatoes and it was perfect.

    1. Really awesome to hear, Jasmine!! Glad you liked the pasta 😀

  15. Hi how much coconut milk did you use?

    1. Hi there, I don’t think we used any coconut milk at all in this recipe, but about 3-4 tbsp of Greek yogurt. If you want to I’m sure you could replace the yogurt with the milk – and use probably 7-8 tbsp instead. I hope that helps!

  16. 5 stars
    I was wanting to make something for dinner tonight using ingredients I already had on hand. I googled “recipes using tomatoes and spinach” and yours came up. I had about 6 oz. of raw chicken in the freezer that I diced and added to the veggies. I only used about a teaspoon of oil to cook it all out. Also, I added a little chopped bell pepper and shallot to the veggies. The sauce was a little thick so I added the remains (about a cup) of a jar of salsa I had in the fridge, and it all came together wonderfully! Hubby raved.
    Awesome, versatile recipe. Thank you so much!!

  17. 5 stars
    I LOVE this pasta but the rest of my family is very picky and traditional and I can’t eat all of it alone. So I’m wondering does it keep well in the fridge till tomorrow. My mother was always shouting about not reheating spinach….?

    1. Hey Suki! How are you? Haha well, I’ve heard exactly the same about reheating spinach and I have looked into it a couple of times. This is the best site I found on it so far: I personally have reheated spinach and nothing happened to me – see what you think after reading the points here. I’m glad you liked the recipe so much!

      1. I’m just fine (having more time these days for cooking and exercising than ever- so when this quarantine ends no one will recognise me :-P) How are you? …thank you for the article it was very informative and looks sound to me so I say hello to slowly reheating spinach and finally stop kicking it out of the meals because I supposedly cannot store them if the green guys in it. 🙂
        Btw, reading you’re alive and well after trying also helps :)))

        1. Hahahaha yes, so far so good re reheated spinach :D. I’m glad you’re doing well too – exercise and cooking sounds great! The same here really, only that I can’t travel to the studio kitchen in Berlin right now for the photography and videos with Hauke. But we’re working on recipe development and keeping busy with that, so in a few weeks (or whenever things or more normal) we should have a new big supply of recipes coming through! Stay healthy, Suki 🙂

  18. 5 stars
    I made this recipe for my whole family and everyone LOVED IT so much!! Everyone agreed it tasted better than you get at a lot of restaurants (a lot of them eat at Olive Garden regularly tho so that’s not surprising lol) and it was so easy to make!

    I used rigatoni pasta instead of penne cause that’s what it looked like in the pictures and it looked delicious! I thought it would hold the sauce better and it worked really well, it looked just like the picture and tasted even better than I expected. The only thing was the onions should’ve cooked a bit longer than 5 mins for me, cause I thought they were translucent enough and they still ended up pretty crunchy. So when it says translucent it MEANS translucent lol so being patient there would’ve been worth it for me. Unless you like the onions a little more crunchy, then it’s fine! It didn’t really take anything away, still absolutely loved it 🙂

    Thank you so much for the amazing recipe, it’s definitely gonna be one of my all time favorites to make :)) Also I really love the feature that lets you choose how many servings you need!! I can’t tell you how useful it is to not have to do the math when you’re cooking for 7!

    1. Wow, thank you Em! So happy to hear you all enjoyed it – and thank you for the feedback! Yes, the servings feature has been a game-changer for us too, we use it all the time! Haha yes, a little patience for the onions does pay off :D. Thanks for writing, Em!

  19. When I tried to make it, it did not taste good so I followed the instructions again and I found I forgot to put spinach and Greek yogurt. I tried again and it was so tasty.

    1. Oh! Haha yes, integral indeed. I’m glad it worked out well in the end!

  20. This was really good. The only thing I would changed is I added the frozen spinach a little later in the recipe to keep the spinach looking nice and bright green. Very delicious. As the recipe indicated that using fresh tomatoes would require letting the recipe stand for 24 hours, but I just simmered it a bit longer to consume the liquid, and it was fine!

    1. Sounds like you made it amazingly Natalie! Yes, with the spinach, if they’re leaves, they could go in at the very end. Here we often get it frozen in big lumps and it needs a bit more time . I’m glad you enjoyed the recipe, thank you for writing!

  21. 5 stars
    Made this tonight for dinner. Was easy to make and so delicious!! I can’t stop eating it! Great recipe!

    1. Awesome!! Really glad you enjoyed it. Thanks for writing 🙂

  22. 5 stars
    Made this tonight for dinner. We enjoyed it very much. Very tasty recipe. Love the added spinach and yogurt. Thanks.

    1. Ah, that’s great to hear, Isabel! Glad the pasta turned out tasty 🙂

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