Creamed Spinach Pasta is a cozy mix of pasta, fresh spinach, and a creamy cheese sauce. Serve with a sliced baguette and Tomato and Black Olive Bruschetta.
Easy Spinach Pasta Recipe
This recipe takes inspiration from the classic side dish, creamed spinach, and turns it into something hearty enough to stand on its own. Instead of serving spinach as a simple accompaniment, it’s paired with pasta and a rich cheese sauce so you get the same flavor in a way that feels more substantial. It’s familiar comfort food with a twist that’s easy enough for a weeknight but with a richness that also feels right at home on a holiday table.
One of my favorite Christmas food traditions is the classic lasagna that has become our go-to Christmas Day dinner, but I can easily see this pasta working as a festive meal, maybe as a cozy dinner on Christmas Eve. Remember the scene in The Holiday where Kate Winslet’s character says, “Shall I make us a little Christmas fettuccine?” And then we see Cameron Diaz’s character also eating fettuccine. Yes, this dish totally works for Christmas Eve.
Ingredients for Creamed Spinach Pasta
Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Classic Italian Cheeses: Ricotta, Mascarpone, and Parmesan work together to make the sauce rich, creamy, and balanced.
- Simple Seasonings: Kosher salt and ground black pepper
- Long Pasta: Fettuccine, tagliatelle, or linguine are all great choices for holding onto the sauce. A shorter pasta shape, such as rigatoni or penne, will also work, although the texture of the dish may feel a little different.
- Butter: For sautéing and building flavor in the sauce.
- Shallot and Garlic: A simple aromatic base that adds depth and savory notes.
- Fresh Baby Spinach: Wilts quickly and blends seamlessly into the sauce.
- Heavy Cream: Creates a silky sauce that sticks to the pasta.
- Nutmeg: Just a pinch adds a touch of warmth and rounds everything out.
Can I use frozen spinach?
Yes, you can use frozen spinach, though fresh has the best texture and flavor. If using frozen, thaw completely and squeeze out as much liquid as possible so the sauce doesn’t get watered down.
How to Make Creamed Spinach Pasta
STEP ONE: Combine the Cheeses. In a medium bowl, mix the ricotta, mascarpone, Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth. Set aside.
STEP TWO: Cook the Pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
STEP THREE: Build the Flavor Base. Set a large deep skillet over medium heat and melt the butter. Add the shallot and cook for 2 minutes, stirring frequently until softened. Stir in the garlic and cook for an additional 30 seconds.
STEP FOUR: Wilt the Spinach. Add the spinach in batches, stirring frequently until all the leaves are wilted, about 5 minutes. Season with salt and black pepper.
STEP FIVE: Make the Cream Sauce. Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes to warm through without boiling, then stir in the nutmeg.
STEP SIX: Add the Cheese Mixture. Remove the skillet from the heat. Stir in the ricotta–mascarpone mixture until smooth and well blended.
STEP SEVEN: Combine with Pasta. Add the drained pasta to the sauce and toss gently until coated. Add a splash of reserved pasta water if needed to loosen the sauce.
STEP EIGHT: Serve. Adjust seasoning to taste, top with extra Parmesan, and serve hot.
Make it Vegan 🌱
For a plant-based dish, use vegan varieties of ricotta and Parmesan cheeses, butter, and heavy cream. I have not seen a dairy-free mascarpone cheese in mainstream supermarkets (although it does exist in specialty vegan cheese shops, so my recommendation is to use plant-based cream cheese in its place.
Storage and Reheating
Creamed Spinach Pasta is best served right away while the sauce is smooth and creamy. Leftovers can be refrigerated in an airtight container, but the pasta will soak up the sauce and dry out a bit. Reheat gently on the stove with a splash of water to loosen it.
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Creamed Spinach Pasta Recipe
Ingredients
- 1 cup whole-milk ricotta
- ½ cup mascarpone cheese
- ½ cup Parmesan cheese finely grated, plus more for serving
- 1 teaspoon kosher salt divided, plus more for pasta water
- ½ teaspoon freshly ground black pepper divided
- 1 pound long pasta fettuccine, tagliatelle, or linguine
- 4 tablespoons butter
- 1/4 cup shallot finely chopped
- 1 tablespoon garlic minced
- 1 pound fresh baby spinach leaves
- 1 cup heavy cream
- ¼ teaspoon ground nutmeg
Instructions
- In a medium bowl, mix the ricotta, mascarpone, Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Set a large deep skillet over medium heat and melt the butter. Add the shallot and cook for 2 minutes, stirring frequently until softened. Stir in the garlic and cook for an additional 30 seconds.
- Add the spinach in batches, stirring frequently until all the leaves are wilted, about 5 minutes. Season with salt and black pepper.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes to warm through without boiling, then stir in the nutmeg.
- Remove the skillet from the heat. Stir in the ricotta–mascarpone mixture until smooth and well blended.
- Add the drained pasta to the sauce and toss gently until coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Adjust seasoning to taste, top with extra Parmesan, and serve hot.
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