If you’re looking for a quick, satisfying, and nutritious pasta dish, this Pasta with Spinach Sauce is going to become a staple in your weeknight rotation. It’s rich, creamy, and bursting with fresh spinach flavor, coming together in just 15 minutes from start to finish. With simple ingredients and a velvety sauce, this pasta is a perfect way to sneak more greens into your meal while keeping things cozy and comforting.
I learned to make this style of pasta from my grandmother, who loved to add a touch of cream and cheese to balance the earthy taste of spinach. This modern version keeps the spirit of her kitchen alive while making the recipe even easier for busy cooks. Whether you’re feeding a family or whipping up a solo dinner, you’ll love the bright, fresh, and velvety finish of this Italian-inspired classic.
Why You’ll Love This Pasta with Spinach Sauce
- Ready in under 15 minutes
- Creamy, cheesy, and delicious
- Packed with healthy spinach
- Family-friendly and kid-approved
- Easy to adjust with different pastas or greens
- Ideal for a cozy dinner any day of the week
Ingredients
For the Pasta
- 8 oz (225 g) pasta (penne, rigatoni, spaghetti, or your favorite shape)
For the Spinach Sauce
- 1 tablespoon olive oil or extra virgin olive oil (plus more for serving)
- 2–3 garlic cloves, finely sliced or minced
- 9 oz (250 g) baby spinach, washed
- ¼ teaspoon fine salt (plus more to taste)
- 5 oz (140 g) cream cheese
- 1 oz (30 g) freshly grated parmesan cheese (plus extra for serving)
- ¼ teaspoon ground nutmeg (or freshly grated)
- Black pepper, to taste
How to Make Pasta with Spinach Sauce
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Before draining, reserve at least ½ cup of the cooking water — this is key to creating a silky sauce. Drain and set aside.
Step 2: Make the Spinach Sauce
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced or minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Add a handful of spinach at a time, stirring until wilted before adding more. Season with ¼ teaspoon of salt.
Once all the spinach is wilted but still vibrant green, stir in the cream cheese and about ⅓ cup of the reserved pasta water. Stir gently until the cream cheese melts and coats the spinach.
Add the grated parmesan cheese and nutmeg, stirring everything together into a creamy, fragrant sauce. If needed, add a splash more reserved pasta water to loosen the sauce to your desired consistency.
Step 3: Combine and Serve
Add the drained pasta directly into the skillet. Toss gently to coat the pasta evenly in the creamy spinach sauce. Taste, then adjust salt and black pepper as desired.
Serve immediately with an extra drizzle of olive oil, more freshly grated parmesan, and a sprinkle of black pepper.
Tips for Success
- Use fresh baby spinach for the best flavor and texture
- Reserve pasta water — it’s magic for making a creamy sauce
- Don’t overcook the spinach — wilted but still green is best
- Nutmeg adds a wonderful warmth, but adjust to taste
- Whole wheat or gluten-free pasta can be used to suit your dietary needs
Serving Suggestions
Pasta with Spinach Sauce is delicious on its own but pairs beautifully with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or focaccia
- Roasted vegetables like zucchini, carrots, or bell peppers
- A simple side of olives or marinated artichokes
Storage & Make-Ahead Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or water and gently warm over low heat while stirring to keep the sauce creamy.
FAQs
Can I use frozen spinach?
Yes! Just thaw and squeeze out any excess water before adding it to the skillet.
Can I make this vegan?
You can substitute plant-based cream cheese and nutritional yeast for the parmesan.
Can I add protein?
Absolutely — grilled chicken, shrimp, or crispy tofu would be delicious additions.
Let’s Stay Connected
If you try this Pasta with Spinach Sauce, I’d love to hear how it turned out! Leave a comment or tag me on social media with your delicious pasta creations.
The Goods
Pasta with Spinach Sauce
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Recipes
For the Pasta
- 8 oz 225 g pasta (penne, rigatoni, spaghetti, or your favorite shape)
For the Spinach Sauce
- 1 tablespoon olive oil or extra virgin olive oil plus more for serving
- 2 –3 garlic cloves finely sliced or minced
- 9 oz 250 g baby spinach, washed
- ¼ teaspoon fine salt plus more to taste
- 5 oz 140 g cream cheese
- 1 oz 30 g freshly grated parmesan cheese (plus extra for serving)
- ¼ teaspoon ground nutmeg or freshly grated
- Black pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Before draining, reserve at least ½ cup of the cooking water — this is key to creating a silky sauce. Drain and set aside.
Step 2: Make the Spinach Sauce
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced or minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
- Add a handful of spinach at a time, stirring until wilted before adding more. Season with ¼ teaspoon of salt.
- Once all the spinach is wilted but still vibrant green, stir in the cream cheese and about ⅓ cup of the reserved pasta water. Stir gently until the cream cheese melts and coats the spinach.
- Add the grated parmesan cheese and nutmeg, stirring everything together into a creamy, fragrant sauce. If needed, add a splash more reserved pasta water to loosen the sauce to your desired consistency.
Step 3: Combine and Serve
- Add the drained pasta directly into the skillet. Toss gently to coat the pasta evenly in the creamy spinach sauce. Taste, then adjust salt and black pepper as desired.
- Serve immediately with an extra drizzle of olive oil, more freshly grated parmesan, and a sprinkle of black pepper.
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