1. 1

   Step 1

   Bring a large pot of water to a boil and cook 230 g penne pasta until tender.

   Timer 10 min
2. 2

   Step 2

   Drain the cooked pasta in a colander.

3. 3

   Step 3

   Dice 1 yellow onion and mince 2 cloves garlic.

4. 4

   Step 4

   Heat 1 tbsp olive oil in a large skillet over medium heat.

5. 5

   Step 5

   Sauté the onion and garlic until soft and translucent.

6. 6

   Step 6

   Stir in 400 g diced tomatoes with their juices.

7. 7

   Step 7

   Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp crushed red pepper, 1/2 tsp salt, and 1/2 tsp black pepper.

8. 8

   Step 8

   Mix in 2 tbsp tomato paste and 1/2 cup water until combined.

9. 9

   Step 9

   Reduce heat to low and add 60 g cream cheese cut into pieces.

10. 10

    Step 10

    Whisk the sauce until the cream cheese has fully melted and the sauce is smooth.

11. 11

    Step 11

    Add 25 g grated Parmesan and stir until melted into the sauce.

12. 12

    Step 12

    Add 120 g fresh spinach to the skillet.

13. 13

    Step 13

    Gently stir until the spinach has wilted.

14. 14

    Step 14

    Add the cooked pasta to the skillet and toss until well coated.

15. 15

    Step 15

    Taste and adjust seasoning before serving warm.

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