Penne with Baby Spinach, Cherry Tomatoes and Cream Cheese

This is a quick and delicious supper dish with red wine and a creamy sauce. Keep a little of the pasta water, it makes a divine creamy sauce when mixed with olive oil, cream cheese and seasoning. Finally top the dish with the tomato and spinach sauce.



  • 1 x 500 g good quality penne pasta
  • 3 T (45 ml) olive oil or cold pressed grape seed oil
  • 2 t (10 ml) Ina Paarman's Pasta Spice
  • 250 g cream cheese or creamed cottage cheese


  • 2 T (30 ml) olive oil
  • 1 medium onion, cut in half and finely sliced
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 1-½ red or green chilli, finely sliced
  • 1 bunch of baby spinach, well washed
  • 1 x 400 g Ina Paarman's Tomato & Basil Pasta Sauce
  • 1 cup cherry or baby rosa tomatoes, sliced in half
  • Ina Paarman’s Garlic & Herb Seasoning
  • Ina Paarman's Italian Cheese Sprinkle

Boil the pasta in water according to packet instructions. Drain when done but reserve ¾ cup of pasta water. Toss the cooked pasta with this water, olive oil, Pasta Spice and cream cheese. Keep warm.

Sauté the onion, pre-seasoned with Green Onion Seasoning, in a large pan or saucepan in the olive oil, add the chilli near the end. Add the spinach (with water still clinging to the leaves) stir-fry to mix. Add the Pasta Sauce and the cherry tomatoes and cook for only 1 – 2 minutes. Taste for seasoning, Garlic & Herb Seasoning works brilliantly here.

Dish the penne into deep soup-style plates and top with a generous coating of sauce. Sprinkle over the Italian Cheese.

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