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–+ servings
Dinner, Lunch, Main Course

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.
15 minTotal
4servings
Spinach Pasta
Balanced 476 kcal
Protein 12% 14g
Carbs 48% 57g
Fat 40% 21g
Print Recipe 4
Ingredients Steps Nutrition
  • 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
  • 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.
476 kcal
Protein 12% 14g
Carbs 48% 57g
Fat 40% 21g

Per serving, estimated automatically, not a substitute for professional dietary advice.

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.