Creamy Spinach and Cheese Pasta (Printable)
A luscious pasta dish featuring tender spinach and a velvety, three-cheese sauce—comfort food at its finest.
# What You Need:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Vegetables
02 - 7 oz fresh baby spinach, washed
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy & Cheese
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 2/3 cups whole milk
08 - 1 cup grated mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 3.5 oz cream cheese
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of ground nutmeg (optional)
→ Others
13 - 1 tbsp olive oil
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
03 - Add fresh spinach to the skillet and cook, stirring, until wilted (2–3 minutes). Remove spinach mixture and set aside.
04 - In the same skillet, melt butter over medium heat. Whisk in flour to create a roux; cook for 1 minute.
05 - Gradually add milk, whisking constantly to avoid lumps. Continue stirring until sauce thickens (about 4–5 minutes).
06 - Reduce heat to low. Stir in cream cheese, mozzarella, and half of the Parmesan. Season with salt, pepper, and nutmeg (if using) until smooth and creamy.
07 - Add the wilted spinach mixture and cooked pasta to the sauce. Toss until well combined and heated through.
08 - Serve immediately, garnished with remaining Parmesan cheese.
# Expert Suggestions:
01 -
- The sauce achieves that perfect silky texture that coats each piece of pasta without being heavy or gloppy I swear its like wrapping yourself in a warm blanket.
- You can throw this together with pantry staples and whatever greens are wilting in your fridge which has saved me from takeout temptation more times than I can count.
02 -
- Reserve a cup of pasta water before draining the first time I made this I forgot and had to quickly add tap water when my sauce was too thick which diluted all those carefully developed flavors.
- Let the cream cheese come to room temperature before adding it to the sauce I learned after several lumpy attempts that cold cream cheese simply wont incorporate smoothly no matter how vigorously you whisk.
03 -
- Grate your own cheese rather than using pre-shredded varieties which contain anti-caking agents that can make your sauce grainy instead of silky smooth.
- Finish with a drizzle of your best olive oil and a scattering of red pepper flakes the contrast between the creamy pasta and that subtle heat creates a dimension of flavor that elevates the entire dish.