Creamy Spinach Cheese Pasta (Print version)
Velvety cheese sauce and tender spinach combine for a comforting pasta dish, perfect for weeknight dinners.
# What you need:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Vegetables
02 - 7 oz fresh spinach, washed and roughly chopped
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy & Cheese
05 - 2 tbsp unsalted butter
06 - 3/4 cup plus 2 tbsp heavy cream
07 - 1 cup grated mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup cream cheese, cubed
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)
→ Garnish
12 - Extra grated Parmesan, for serving
13 - Fresh basil or parsley, chopped (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
02 - In a large skillet, melt the butter over medium heat. Add the onion and sauté for 2 to 3 minutes until softened. Add the garlic and cook for an additional minute.
03 - Add the chopped spinach to the skillet and cook, stirring frequently, until wilted, about 2 to 3 minutes.
04 - Reduce the heat to low. Stir in heavy cream, cream cheese, mozzarella, and Parmesan until the cheeses melt and the sauce is smooth. Season with salt, pepper, and nutmeg if using.
05 - Add the drained pasta to the skillet and toss to coat evenly. Gradually add the reserved pasta water as needed to reach desired sauce consistency.
06 - Serve immediately, garnished with extra grated Parmesan and chopped fresh herbs if desired.
# Expert advice:
01 -
- The sauce is ridiculously creamy and coats every strand of pasta like it was meant to be together.
- You can have a restaurant-quality dinner on the table before you'd normally order takeout.
- It's a vegetarian dish that feels so rich and satisfying, nobody misses the meat.
02 -
- Don't use pre-shredded cheese from the bag—it contains anti-caking agents that make your sauce grainy and broken instead of silky.
- That pasta cooking water is magic; it emulsifies the sauce and lets you adjust the consistency perfectly, so always reserve it before draining.
- Keep the heat low once cream is in the pan, because high heat will cause it to break and separate into greasy puddles.
03 -
- Grate your cheeses fresh just before you need them—the difference in a creamy sauce is night and day compared to pre-shredded cheese.
- Taste the sauce before adding salt, because the cheeses are already salty and you don't want to overshoot it.