Spinach Pasta

5 from 1 vote

This creamy Spinach Pasta recipe makes the perfect meal for quick weeknight dinners and Meatless Monday. Ready in 15 minutes, this easy spinach pasta is a healthy and delicious dish that all the family will love.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Main Course

Cuisine: Vegan, Vegetarian

Keyword: pasta, spinach

Servings: servings

Equipment

blender or electric mixer

Ingredients

10 oz (280 g) uncooked pasta fusilli, rotini or preferred shape
4 oz (115 g) cherry tomatoes halved
3 oz (100 g) baby spinach or thawed frozen spinach, see notes*
¾ cup (180 g) cream cheese or full-fat coconut milk
3 tbsp Parmesan cheese or nutritional yeast
2 tbsp pasta water
1 tbsp olive oil
3 to 6 fresh basil leaves optional
2 garlic cloves
⅓ tsp kosher salt or more to taste
ground black pepper to taste

Metric - US Customary

Instructions

Cook pasta in salted boiling water according to package directions, until al dente. Do not overcook pasta, or it will get too soft.
Once cooked, drain, transfer to a large mixing bowl and drizzle with olive oil.
While the pasta is boiling, add to a blender spinach with cream cheese, Parmesan cheese, olive oil, 2 tablespoons of pasta water, basil, garlic, salt and pepper. Blend on high until smooth.
Heat a large skillet, then add blended spinach sauce. Cook on low-medium heat for a couple of minutes, until warm. Stir in the cooked pasta and the halved tomatoes, then remove from the stove.
Serve creamy spinach pasta with a sprinkle of Parmesan cheese and drizzle of olive oil.

Notes

Spinach pasta with frozen spinach

Before blending the sauce, you will need to let the frozen spinach thaw completely in the fridge. Once it has thawed, squeeze out all the excess water and pass to the blender with all other sauce ingredients.

Nutrition