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Fritz Underground Winery

Creamy Sweet Potato Tomato & Spinach Pasta

Creamy Sweet Potato Tomato & Spinach Pasta
Recipe Date:
June 23, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps Olio D'Natalia
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 cup fresh basil, torn
  • 1/2 tsp red pepper flakes
  • 3 ozs cream cheese
  • 1/4 cup grated Parmesan
  • 1 lb penne pasta
  • 1 9 ounce bag fresh spinach
  • 1 jar Natalia's Sweet Potato Tomato Sauce
  • salt & pepper to taste

Bring a large pot of water to boil over high heat. Add the pasta, and cook for about 7-10 minutes, until al-dente. Drain the pasta and set aside. 

While the pasta is cooking, heat your Olio D'Natalia in a large sauce pan. Add the onion and garlic, and let cook for a few minutes until soft and fragrant. Add teh oregano, red pepper flakes, sweet potato tomato sauce, salt & pepper and basil. Stir to combine and bring to a simmer. Add about 1/2 cup of the pasta water to the sauce pan and continue stirring. 

Turn the heat to low and add in the cream cheese. I prefer to use a whisk at this point to combine the cream cheese. Add the Parmesan and stir until melted. Add the fresh spinach and stir gently until wilted. Carefully add the cooked pasta to the sauce and stir everything together until coated evenly. 

Serve warm... This is delicious.