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Creamy Tomato and Greens Pasta

Creamy Tomato and Greens Pasta

  • Total Time: 45 minutes
  • Yield: Serves 4


A gluten free and vegetarian friendly Creamy Tomato and Greens Pasta recipe made with a simple, from scratch tomato sauce, goat cheese and of course, greens.



For the Sauce: *

  • 1 tablespoon extra virgin olive oil
  • 1 onion, peeled and chopped (about 1 cup of onion)
  • 2 large cloves of garlic, minced or grated
  • 1 tablespoon tomato paste
  • 1 teaspoon dried Italian spice blend
  • 1/2 teaspoon salt
  • Fresh ground pepper, to you liking
  • 1 28 oz can no salt added diced tomatoes (juices drained and discarded)

For the Pasta:

  • 3 1/2 cups Bentilia Lentil Pasta (I used the Rotini noodle)
  • 1 tablespoon extra virgin olive oil
  • 8 cups (or about 6 oz) spinach (or other leafy green)
  • 1/4 cup plain (full-fat) goat cheese
  • 1/2 teaspoon honey (optional)
  • 1/4 cup basil, roughly chopped (optional)
  • Garnish: Hemp seeds, nutritional yeast, parmesan cheese, more basil


For the Sauce:

  1. Heat oil over medium heat in a medium-sized pot. Add the onion and cook until the onions turn just translucent, about 5 minutes. Add the garlic and cook, stirring frequently, for about a minute.
  2. Add the tomato paste to the pot along with the Italian spices, salt and pepper. Stir to incorporate and cook for another minute or two until very fragrant. Add the diced tomatoes to the pot and stir to incorporate.
  3. Cook the tomato mixture, stirring frequently, for 15 minutes until the tomatoes release their liquids and become very tender. (While tomatoes are cooking, start to boil salted water for the pasta.)
  4. Transfer the tomato mixture to a blender or food processor and pulse 4-5 times. (You want the sauce to still have some texture.) Set aside.

For the Pasta:

  1. Cook pasta according to package directions.  Drain and rinse with water.
  2. While pasta is cooking, heat oil in a large non-stick of heavy bottom pan over medium heat. Add the spinach (or leafy green of choice) and cook, stirring frequently, until wilted, about 3 minutes.
  3. Add the blended tomato sauce to the spinach stir to incorporate. Add about a 1/2 cup of the starchy cooking liquid from the pasta pot and the goat cheese. Stir until the cheese has melted and no streaks remain.
  4. Add the honey and basil if using and season with additional salt and pepper if needed.
  5. Fold the drained pasta into the creamy tomato sauce until each noodle is equally covered.
  6. Serve immediately, garnished with your favourite pasta topping.


*Or use your favourite chunky jarred tomato sauce instead and skip this step.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes