Homemade Italian Minestrone Soup
A hearty Italian minestrone with vegetables, beans and pasta in a rich tomato broth for an easy family dinner.
Creamy Tomato & Spinach Pasta
This creamy tomato and spinach pasta is a quick hob-cooked dinner that balances sweet tomato, soft greens, and a silky cream finish. Garlic and Parmesan build savoury depth while basil keeps the final dish fresh and light.
It is ideal for busy evenings when you want a proper comforting meal without a long ingredient list. Cook the sauce down briefly before adding cream so it stays rich but not heavy, then toss through hot pasta and serve immediately.
Method
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- Cook the penne pasta according to package instructions, then drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
- Add the chopped tomatoes and cook for about 5 minutes, until the tomatoes are slightly reduced.
- Stir in the spinach and cook until it wilts.
- Lower the heat and add the double cream, stirring to combine. Cook for 2 minutes.
- Add the cooked pasta to the sauce and toss to coat evenly. Cook for another 2 minutes.
- Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Ingredients
- 2 cloves Garlic finely minced
- 300g Penne Pasta
- Black Pepper, to taste
- 120g Spinach roughly chopped
- 400g Tomatoes chopped (fresh or tinned)
- Salt, to taste
- 1 tbsp Olive Oil
- 40g Parmesan Cheese finely grated, plus extra to serve
- 150ml Double cream
- small handful Fresh Basil torn, to garnish
Notes
Reserve a splash of pasta water before draining; use it to loosen the sauce if needed.
Add spinach in batches if your pan is small so it wilts evenly without steaming.
Finish with extra Parmesan and basil just before serving for best flavour.
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