Cheap Groceries For Two

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Like, *totally* same. And let’s be real, your wallet’s probably giving you the side-eye after that spontaneous coffee run this morning. Don’t sweat it, because I’ve got your back (and your budget) with a recipe that’s so easy, so delicious, and so ridiculously cheap, you’ll wonder if you accidentally broke the laws of economics. We’re talking about a glorious, creamy, tomato-spinach pasta for two that tastes way more expensive than it is. Get ready to impress yourself, without, you know, actually trying *too* hard.

Why This Recipe is Awesome

Okay, buckle up buttercup, because this isn’t just a recipe; it’s a life hack. First off, it’s **idiot-proof**. I made it, and I sometimes burn water, so that’s saying something. Secondly, it’s a **one-pot (ish) wonder** – less dishes means more time for Netflix or judging your pet’s life choices. Thirdly, and perhaps most importantly for our current financial climate, it’s ridiculously **wallet-friendly**. We’re talking ingredients you probably already have or can snag for under ten bucks. Seriously, your bank account will send you a thank-you note. Plus, it’s deceptively fancy, so you can totally tell your significant other (or just your cat) you’ve been practicing your gourmet chef skills. They’ll never know it took 20 minutes and minimal brain power. Win-win-win!

Ingredients You’ll Need

• 200g (about 2 cups) Pasta: Any shape your heart desires! Penne, spaghetti, fusilli – the cheaper, the better. Go wild.
• 1 tbsp Olive Oil: Or whatever cooking oil you’ve got lurking.
• 1 small Onion: Diced. Don’t skip this, it’s the flavor foundation!
• 2-3 cloves Garlic: Minced. Or if you’re like me, half a head. No judgment.
• 1 can (400g/14oz) Crushed Tomatoes: The MVP of budget cooking. Smooth, saucy goodness.
• 200g (about 1.5 cups) Frozen Spinach: Thaw it, squeeze out the extra water. Don’t underestimate this green hero!
• 50g (about 1/4 cup) Cream Cheese: Or a splash of heavy cream, milk, or even a tablespoon of flour mixed with water for creaminess. Pick your poison.
• Salt and Black Pepper: To taste, obviously.
• Pinch of Red Pepper Flakes (optional, but highly encouraged for a little kick)
• Parmesan Cheese (optional, for serving. Because adulting means cheese.)

Step-by-Step Instructions

1. First things first: get your pasta water boiling. Make sure to **generously salt it** – we’re talking ocean-level salty here, for flavor. Cook your pasta according to package directions until it’s al dente (meaning firm to the bite, not mushy).
2. While the pasta is doing its thing, heat the olive oil in a large skillet or pot over medium heat. Toss in your diced onion and cook until it’s soft and translucent, about 3-5 minutes. Don’t let it brown too much unless you want a caramelised onion pasta, which, NGL, sounds good too.
3. Now, add your minced garlic and red pepper flakes (if using) to the pan. Sauté for another minute until fragrant. Oh, that smell! Try not to swoon.
4. Pour in the canned crushed tomatoes. Give it a good stir. Let it simmer gently for about 5-7 minutes, allowing the flavors to meld and deepen. You want it bubbly but not spitting everywhere.
5. Time for the greens! Stir in your thawed and squeezed-out frozen spinach. Cook for another 2-3 minutes until the spinach is fully incorporated and heated through.
6. Reduce the heat to low. Stir in the cream cheese (or your chosen creamy agent) until it’s fully melted and the sauce is smooth and luscious. Season with salt and pepper. **Taste it!** This is where you become the chef. Does it need more salt? More pepper? More kick? You decide!
7. Drain your cooked pasta, reserving about half a cup of the starchy pasta water. Add the drained pasta directly to the sauce in the skillet. Toss everything together until the pasta is beautifully coated. If the sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency.
8. Serve immediately, topped with a generous sprinkle of Parmesan cheese, if that’s how you roll. Enjoy your cheap, delicious, and surprisingly impressive meal!

Common Mistakes to Avoid

• Not Salting the Pasta Water: This is a cardinal sin. Pasta cooked in unsalted water is bland pasta, end of story. Your pasta should taste good even naked.
• Overcooking the Pasta: Mushy pasta is just sad. Aim for al dente, where it still has a slight bite. Set a timer, seriously.
• Forgetting to Taste and Adjust: You’re the master chef of your kitchen! Always taste your sauce before serving and adjust the seasonings. Your palate is your guide.
• Skipping the Squeezing of Spinach: Frozen spinach holds a lot of water. If you don’t squeeze it out, you’ll end up with a watery sauce. No thanks.
• Being Scared of Garlic: Unless you’re allergic, there’s rarely “too much” garlic. Embrace the pungent goodness!

Alternatives & Substitutions

This recipe is super flexible, like a yoga instructor after a double espresso! Don’t have exactly what I listed? No worries, let’s get creative!

• Veggies: Feel free to toss in other quick-cooking veggies. Sliced mushrooms, diced bell peppers, or even a handful of cherry tomatoes cut in half would be delicious additions. Just sauté them with the onion and garlic.
• Protein Power-Up: Want to make it heartier? Stir in some cooked shredded chicken, browned Italian sausage, or even a can of drained chickpeas for a vegetarian boost. Just add them at the same time as the spinach to heat through.
• Creaminess Factor: No cream cheese? No problem! Use a splash of coconut milk (hello, subtle tropical vibe!), a bit of heavy cream, or even just a spoonful of nutritional yeast for a cheesy, dairy-free alternative.
• Cheeses: Instead of Parmesan, sprinkle with crumbled feta or a dollop of fresh ricotta. Different vibes, but all delicious.
• Spice Level: If you’re not into the heat, skip the red pepper flakes. If you’re a fire-breathing dragon, add more!

FAQ (Frequently Asked Questions)

Because I know you have questions, you little culinary genius, you!

• “Can I use fresh spinach instead of frozen?” Absolutely! Just use about 4-5 cups of fresh spinach, add it to the sauce after the tomatoes, and cook until it wilts down. It’ll shrink a ton, so don’t be shy. FYI, frozen is usually cheaper per serving, though!
• “What if I don’t have cream cheese/heavy cream?” No dairy? Try mixing a tablespoon of flour or cornstarch with a splash of milk (or water/broth) to make a slurry, then stir it into the simmering sauce to thicken it slightly. Or just embrace a less creamy, more robust tomato sauce!
• “Can I make this vegan?” You bet your sweet potato pie! Use a plant-based pasta, olive oil, and skip the cream cheese by using a dairy-free cream alternative (like full-fat coconut milk for richness) or nutritional yeast for cheesiness. It’s super adaptable!
• “Does it save well for leftovers?” Oh, honey, it’s almost better the next day! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Might need a tiny splash of water or broth to loosen it up.
• “Is this really cheap?” Trust me, it’s one of those recipes that punches way above its weight class in terms of flavor-to-cost ratio. Your grocery bill will be thrilled. IMO, it’s a staple for a reason!
• “Can I add meat to this?” Duh! As mentioned in the “Alternatives” section, cooked chicken, sausage, or even ground beef would be fantastic. Brown your meat first, then proceed with the onion and garlic steps.

Final Thoughts

So there you have it, folks! A ridiculously easy, incredibly tasty, and shockingly cheap meal for two that’ll make you feel like a culinary rockstar without having to sell a kidney for ingredients. It’s the perfect dish for a weeknight, a lazy Sunday, or when you just want something comforting and delicious without the fuss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!