Creamy Spinach Cheese Pasta (Printable Version)
Luscious pasta blending tender spinach with a smooth, cheesy sauce for a comforting meal.
# What You'll 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, to taste
11 - Freshly ground black pepper, to taste
12 - Pinch of ground nutmeg (optional)
→ Garnish
13 - Extra grated Parmesan cheese for serving
14 - Fresh basil or parsley, chopped (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and reserve 1/2 cup of pasta cooking water.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.
03 - Add chopped spinach to the skillet and cook, stirring frequently, until wilted, approximately 2 to 3 minutes.
04 - Lower heat to low. Incorporate heavy cream, cream cheese, mozzarella, and Parmesan. Stir gently until all 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 grated Parmesan cheese and chopped fresh herbs if desired.
# Expert Insights:
01 -
- It comes together in under 40 minutes, which means you can have a restaurant-quality dinner on a regular Tuesday.
- The sauce is silky and rich without feeling heavy or fussy to pull off.
- It's genuinely hard to mess up, even if you're cooking while distracted or tired.
02 -
- Never add the pasta directly to hot cream—always turn the heat to low first or the sauce can break and separate.
- That pasta water you reserved is liquid gold; it's starchy and helps the sauce cling to the noodles instead of pooling on the plate.
03 -
- Reserve pasta water before you drain the pasta—I learned this lesson by wasting a perfectly good batch.
- Low heat is non-negotiable when melting cheese; high heat scrambles cream and ruins everything in seconds.