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Creamy spinach pasta sprinkled with fresh Parmesan, served on a white plate.
Inspiring image of Spinach Pasta recipe radiating freshness!

Creamy spinach and parmesan pasta

Author: Flavelo
Recipes Main Courses
Spinach pasta is a triumph of simplicity. No need to cook a ragu for hours, yet it's a complete dinner. The key is taming the bitterness of the spinach with the sweetness of cream and the salty, umami-rich character of Parmesan. A quick weeknight meal proving vegetable dishes can be creamy and indulgent too.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 580 kcal
🌍 Cuisine International / Italian

Ingredients

Equipment Needed

  • Large pot for pasta
  • Deep frying pan for sauce

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Put a large pot of water on to boil. Once bubbling, salt generously, then cook the pasta for 1 minute less than the packet instructions (al dente).

Tip: The pasta will finish softening in the hot sauce, absorbing the flavours.
2 ✓

Before draining, ladle out a mugful of the pasta cooking water!

Tip: This starchy water is the 'gold reserve' for a creamy sauce.
3 ✓

Meanwhile, heat olive oil in a frying pan and sauté the crushed garlic (half a minute).

Tip: Careful, garlic burns in moments and turns bitter. We only want to release the aroma.
4 ✓

Toss in the washed spinach and steam for 1-2 minutes until wilted.

Tip: It looks like a huge pile, but heat weakens the cell walls and spinach collapses to a fraction of its size [water loss].
5 ✓

Pour in the cream, season with salt, pepper, and grate in a little nutmeg. Simmer for 2-3 minutes until slightly thickened.

Tip: Nutmeg is a classic pair for creamy spinach dishes, deepening the flavours.
6 ✓

Tip the drained pasta into the sauce. If too thick, add some of the reserved cooking water. Cook together for 1 minute, then stir in the grated Parmesan.

Tip: The fat content of the cheese and the starch in the water form a stable emulsion with the cream, making the result 'clingingly' creamy.

Recipe FAQ

Can I use frozen spinach?
Yes, but defrost it and squeeze out the water, otherwise the sauce will be runny.
What makes the sauce thicker?
The starchy pasta water helps emulsify and thicken the cream.

Ingredients

  • 400 g Dried pasta (e.g. Penne or Fusilli)
  • 200 g Fresh baby spinach
  • 200 ml Double cream
  • 50 g Parmesan cheese (freshly grated)
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 pinch Nutmeg (optional)