Creamy Spinach Cheese Pasta (Printable)
A luscious blend of spinach and rich cheeses coats tender pasta for a cozy meal.
# What You Need:
→ Pasta
01 - 12 ounces penne or fusilli pasta
→ Vegetables
02 - 7 ounces fresh spinach, washed and roughly chopped
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy & Cheese
05 - 2 tablespoons unsalted butter
06 - 3/4 cup plus 2 tablespoons 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)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
02 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Add chopped spinach to the skillet and cook, stirring frequently, until wilted, approximately 2 to 3 minutes.
04 - Reduce heat to low. Stir in heavy cream, cream cheese, mozzarella, and Parmesan. Cook gently until cheeses melt and sauce is smooth. Season with salt, pepper, and nutmeg if desired.
05 - Add drained pasta to the skillet and toss to coat evenly. Gradually add reserved pasta water as needed to achieve desired sauce consistency.
06 - Plate immediately and garnish with extra Parmesan and chopped basil or parsley if preferred.
# Expert Suggestions:
01 -
- The sauce comes together in the time it takes pasta to boil, so dinner can actually happen on a busy night.
- It tastes rich and restaurant-worthy but uses ingredients you probably already have hiding in your fridge.
- Spinach sneaks in vegetables without anyone noticing or caring, which has saved more than one mealtime in my house.
02 -
- Keep the heat on low when the cheeses are melting or they might separate and get grainy instead of smooth—I learned this the hard way when I got impatient and cranked it up.
- Always reserve pasta water before draining because that starchy liquid is your secret weapon for getting the sauce to the exact consistency you want, not too thick and not too thin.
- Taste the sauce before adding pasta because seasoning it afterward is tricky when you're juggling hot pasta and trying not to burn yourself.
03 -
- Don't skip reserving pasta water—it's liquid gold for adjusting sauce consistency and costs you literally nothing but a moment of forethought.
- Use good quality Parmesan from a block if your budget allows, grated fresh, because the pre-grated stuff contains anti-caking agents that prevent it from melting as smoothly.
- This dish is best eaten immediately after plating while the sauce is still at its creamiest, so don't make it ahead planning to reheat it later unless you're okay with a thicker, less elegant result.