Looking for a fast, easy, and delicious weeknight dinner? This creamy spinach pasta is your new go-to! It comes together in under 15 minutes using simple ingredients you probably already have in your kitchen. It’s creamy, garlicky, full of fresh spinach, and finished with a touch of parmesan and nutmeg for that extra flavor kick.
If you’ve enjoyed my cream cheese pasta or white bean pasta, you’ll love this one too. It’s a one-pan wonder that’s comforting, quick, and a total family favorite.
Why You’ll Love It
- Quick & easy – ready in 15 minutes
- One-pan spinach sauce – made while the pasta cooks
- Creamy, flavorful, satisfying
- Customizable – add your favorite protein or veggies
Ingredients You’ll Need
Here’s everything you’ll need to make this spinach pasta:
- Pasta – any shape you like (penne, rigatoni, spaghetti)
- Baby spinach – fresh and washed
- Cream cheese – adds creaminess without heavy cream
- Parmesan cheese – freshly grated is best
- Olive oil – for sautéing
- Garlic – sliced or minced
- Nutmeg – just a little brings out the spinach flavor
- Salt & pepper – for seasoning
How to Make It (Step-by-Step)
1. Cook the pasta
Boil the pasta until al dente. Before draining, reserve about ½ cup of the pasta cooking water – you’ll use this to make the sauce silky.
2. Sauté the garlic & spinach
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the spinach a handful at a time, sprinkle with salt, and stir until it wilts. It might look like a lot at first, but it cooks down fast.
3. Make the creamy sauce
Stir in the cream cheese and about ⅓ cup of the reserved pasta water. Mix until smooth. Add the parmesan cheese and a pinch of nutmeg. Stir to combine everything into a creamy spinach sauce.
4. Combine with pasta
Add the cooked pasta to the skillet and toss everything together until fully coated in sauce. If the sauce is too thick, add a bit more reserved water.
5. Serve
Serve immediately with extra grated parmesan, black pepper, and a drizzle of olive oil.
Recipe Tips
- Don’t over-salt: The pasta water and parmesan already add salt, so start light and adjust to taste.
- Nutmeg: Just a pinch enhances the flavor of spinach and cheese beautifully—don’t skip it unless you’re adding fish.
- Pasta water is gold: It loosens the sauce and helps it stick to the pasta.
- Use a large skillet: More surface area helps spinach wilt evenly.
Add-Ons & Variations
This pasta is super flexible! Try adding:
- Vegetables: cherry tomatoes, peas, roasted zucchini, or mushrooms
- Protein: grilled chicken, cooked bacon, Italian sausage, or shredded ham
- Seafood: prawns or flaked salmon (omit nutmeg if adding fish)
Storage
Leftovers? No problem! Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce.
Nutrition (Per Serving)
- Calories: 544
- Carbs: 62g
- Protein: 19g
- Fat: 25g
- Fiber: 4g
(Note: Nutritional info is an estimate.)
Ingredients
- 8 oz (225 g) pasta (penne, rigatoni, spaghetti, etc.)
- 1 Tbsp olive oil (plus more to serve)
- 2–3 garlic cloves, finely sliced or minced
- 9 oz (250 g) baby spinach, washed
- ¼ tsp fine salt (plus more to taste)
- 5 oz (140 g) cream cheese
- 1 oz (30 g) freshly grated parmesan cheese (plus more to serve)
- ¼ tsp ground nutmeg (or a few grates of fresh nutmeg)
- Black pepper, to taste
Instructions
Serve immediately with a drizzle of olive oil, extra parmesan, and black pepper.
Cook pasta in salted water until al dente. Before draining, reserve ½ cup of pasta water and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 1–2 minutes until fragrant (don’t let it brown).
Add spinach a handful at a time, sprinkle with salt, and stir until wilted.
Stir in cream cheese and about ⅓ cup of reserved pasta water. Mix until smooth.
Add parmesan cheese and nutmeg, stir until the sauce is creamy and well combined.
Add cooked pasta to the skillet. Toss everything together until the pasta is coated.
If needed, add more pasta water to loosen the sauce.