This creamy spinach pasta recipe is simple to make and has a delicious garlic white wine cream sauce. Perfect for busy weeknights!
Sometimes it's nice to have a meatless meal, and this one will hit the spot! The cream sauce is fairly rich, so it's hearty and filling, and the spinach is good for ya and adds some freshness. This recipe can be on your table in about half an hour.
How to make creamy spinach pasta (overview):
Recipe notes & tips:
- You can add cooked chicken to this recipe (just add it in towards the end to warm through), or try my Creamy Chicken Spinach Pasta.
- I recommend using fresh spinach. I have not tested it with frozen spinach. If you do use frozen spinach, be sure to thoroughly squeeze the water out, and you may need to reduce the sauce a bit more.
- Sub the cream for something lower fat at your own discretion (results may vary and you may need to add more flour to thicken the sauce etc.).
- Use whatever shape of pasta you have on hand/prefer. I used penne.
- Grating your own parmesan cheese makes a big difference to the flavor of a dish (and it also tends to melt better). I use my Microplane to quickly grate it.
- In recipes that call for minced garlic, I simply crush the cloves in my garlic press to make it quick and easy.
What to serve with this recipe?
Try some garlic bread or a light side salad. You could even serve this as a side dish with any number of main courses.
You may also like...
- Creamy Garlic Spinach Orzo
- Creamy Penne Pasta
- Sautéed Spinach with Bacon
- Tomato Spinach Chicken Pasta
- Creamy Mushroom and Spinach Gnocchi
Questions about this easy creamy spinach pasta? Let me know in the comments below!
Creamy Spinach Pasta
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 4 cloves garlic minced
- 1/4 cup dry white wine or chicken/veg broth
- 1 cup heavy/whipping cream
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 3 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Boil a salted pot of water for the pasta and cook it al dente according to package directions. You will need to reserve some hot pasta water prior to draining it.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, add the flour in and cook for about 1 minute, stirring fairly often.
- Add in the garlic, followed by the wine (or broth). Let it bubble until it's reduced by half (about 30 seconds to 1 minute).
- Whisk in the cream so the flour dissolves completely, then add in the Italian seasoning. Cook for a few minutes until the sauce has thickened up to your liking.
- Stir in the parmesan cheese and take the pan off the burner.
- Add the spinach to the skillet, and toss until it's wilted (use tongs or two spoons). I add in a few tablespoons of the hot pasta water prior to draining the pasta to make this process easier.
- Add the drained pasta to the skillet and toss until coated. Season with salt & pepper as needed (I'm generous with both - there is a lot of spinach in here) and serve right away.
- Serves 2-4 depending on how hungry people are/what else you serve it with.
- I would not substitute the cream for a lower fat alternative. It may not thicken the same, so you may need to adjust cooking time or add more flour.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.