20-minute creamy tomato basil pesto pasta with Spinach & Shallots

If you’re in search of a comforting meal that’s packed with flavor, easy to prepare, and ideal for busy weeknights, look no further than this 20-minute creamy tomato basil pesto pasta with spinach and shallots. It’s the perfect combination of quick cooking and gourmet flavor, blending rich basil pesto, juicy cherry tomatoes, and tender spinach into a dish that tastes like it’s been simmering for hours.

What makes this recipe even more appealing is that it’s customizable for nearly every diet. Whether you’re going vegetarian, vegan, or gluten-free, you can easily tailor the ingredients to meet your needs. Plus, thanks to nutrient-rich components like spinach and tomatoes, you’re getting a hearty dose of vitamins with every bite. Learn more about the health benefits of spinach here.

One of the key ingredients in this recipe is basil pesto, which can either be store-bought or homemade. Making your own allows full control over the flavor and ingredients. If you’re interested in crafting a fresh, fragrant version from scratch, check out this step-by-step guide to homemade basil pesto.

Why You’ll Love This Pasta

• Ready in just 20 minutes
• Packed with creamy, herby, and savory flavors
• Easily adaptable for various dietary needs
• Great for meal prepping or last-minute dinners
• Uses simple ingredients you likely already have

🛒 Ingredients You’ll Need

• 8 oz of penne, fusilli, or spaghetti
• 2 tablespoons olive oil
• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• ½ cup basil pesto (store-bought or homemade)
• ½ cup heavy cream (or coconut cream for dairy-free option)
• Salt and black pepper, to taste
• Grated Parmesan cheese (optional)
• Fresh basil leaves, for garnish

🔪 Ingredient Breakdown & Substitutions

Pasta Types

• Penne: Perfect for holding thick, creamy sauces
• Fusilli: Catches pesto and chunky veggies in its spirals
• Spaghetti: Elegant and great with lighter textures
  Learn which pasta shape suits which sauce

Gluten-free option: Substitute with brown rice, chickpea, or lentil-based pasta.

Cream Choices

• Use heavy cream for a rich texture
• Coconut cream makes it vegan-friendly while maintaining creaminess

Basil Pesto

• Store-bought pesto works well in a pinch
• For a fresher flavor, make your own with basil, garlic, nuts, and cheese (or nutritional yeast for vegan)

Spinach

• Rich in vitamins A, C, and K
• Use fresh for the best texture
• Frozen spinach can work in a pinch, but squeeze out excess moisture

Shallots & Garlic

• Shallots offer a milder, sweeter flavor than onions
• Garlic adds depth and balance to the creamy sauce

Cherry Tomatoes

• Provide a burst of sweetness and acidity
• Substitute with grape tomatoes or chopped Roma in a pinch

Optional Add-ins

• Grilled chicken or shrimp for protein
• Chickpeas or white beans for plant-based protein
• Red pepper flakes for a spicy kick
• Lemon zest for brightness

🍳 Step-by-Step Instructions

1. Cook the Pasta

• Bring salted water to a boil
• Add your pasta and cook al dente
• Reserve ½ cup of the pasta water, then drain

2. Sauté Aromatics

• Heat olive oil in a skillet over medium heat
• Sauté chopped shallots for 2–3 minutes until translucent
• Add minced garlic and cook for another 30 seconds (don’t brown it)

3. Add Vegetables

• Toss in fresh spinach, stir until it wilts (1–2 mins)
• Add halved cherry tomatoes and cook for 2–3 minutes until they begin to soften and burst

4. Add Pesto & Cream

• Reduce heat to low
• Stir in basil pesto until evenly coated
• Pour in heavy or coconut cream and mix well
• If sauce is too thick, add a splash of reserved pasta water

5. Combine & Serve

• Add drained pasta to the skillet
• Toss everything together until well combined
• Season with salt and pepper
• Top with Parmesan cheese and fresh basil if desired

🍽 Serving Suggestions

• Pair with garlic bread or a simple green salad
• Ideal wine: crisp white like Sauvignon Blanc or Pinot Grigio
• Sprinkle with chili flakes for extra heat

🔄 Recipe Variations

For Added Protein

• Grilled chicken, shrimp, or even crispy tofu

Vegan/Dairy-Free

• Use coconut cream and a vegan pesto
• Skip cheese or use vegan Parmesan

Gluten-Free

• Swap with GF pasta (chickpea, brown rice, etc.)

Kid-Friendly

• Reduce garlic and blend spinach into the sauce
• Use small pasta shapes like mini shells

🥡 Storage & Reheating Tips

• Store in an airtight container in the fridge for up to 3 days
• Reheat in a skillet with a splash of milk or water to rehydrate the sauce
• Not ideal for freezing due to the cream, but you can freeze the pesto separately

❓ Frequently Asked Questions

Can I make the tomato basil pesto at home?

Absolutely! Homemade pesto offers a fresher taste and can be customized. You only need basil, garlic, olive oil, nuts, and cheese (or nutritional yeast for vegan).

Can I freeze this dish?

It’s not recommended to freeze creamy pasta dishes, as the cream may split when reheated. However, you can freeze the pesto ahead of time.

What pasta shape is best for creamy sauces?

Penne and fusilli are excellent at holding sauce in their grooves or tubes.

How can I make it vegan?

Use coconut cream instead of heavy cream, and a vegan pesto (no cheese). Add nutritional yeast for a cheesy flavor.

Is this pasta spicy?

Nope! It’s a mild dish by default, but adding crushed red pepper flakes can dial up the heat.

🧂 Final Thoughts

This 20-minute pasta is a go-to solution for home cooks who want something delicious, nourishing, and lightning-fast. With its adaptable ingredients and indulgent flavors, it’s no wonder this dish is gaining traction as a weeknight staple.

So the next time you’re craving something creamy, herby, and satisfying, reach for a handful of pantry staples and whip up this creamy tomato basil pesto pasta with spinach and shallots—comfort food at its quickest.