Can I make Pasta with Spinach Sauce vegetarian?

Yes! Pasta with Spinach Sauce is already vegetarian as it primarily consists of pasta, spinach, and cheese. You can keep it vegetarian by omitting any meat and using vegetable broth if you want to enhance the flavor.

How can I make Pasta with Spinach Sauce dairy-free?

To make this dish dairy-free, a simple substitution can be made by replacing cream cheese and parmesan with dairy-free alternatives like cashew cream for richness and nutritional yeast for the cheesy flavor.

Can I add more vegetables to Pasta with Spinach Sauce?

Absolutely! Feel free to add in any veggies you love. Peas, bell peppers, or zucchini work beautifully alongside spinach, bringing extra nutrition and color to your dish.

What pasta shapes work best for this recipe?

Almost any pasta shape can work in this recipe. I prefer penne or rigatoni for their ability to hold onto the sauce well, but spaghetti or fettuccine are also great choices, depending on your taste.

Can I freeze Pasta with Spinach Sauce?

While freezing is not the best option for cream-based sauces because they can separate, you could freeze the sauce alone and then combine it with freshly cooked pasta after thawing. Just be sure to add fresh spinach upon reheating.

Pasta with Spinach Sauce

Ingredients

Scale

8 oz (225 grams) Pasta (penne, rigatoni, spaghetti…)
1 Tbsp Olive oil or extra virgin olive oil
2-3 Garlic cloves, finely sliced or minced
9 oz (250 grams) Baby spinach, washed
¼ tsp Fine salt, plus more to taste
5 oz (140 grams) Cream cheese
1 oz (30 grams) Freshly grated Parmesan cheese, plus more to serve
¼ tsp Ground nutmeg
Black pepper, to taste

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Instructions

Cook the pasta according to the package instructions until al dente, ensuring you reserve at least 1/2 cup of the cooking water before draining.
Meanwhile, heat olive oil in a large skillet over medium heat and add garlic, cooking for about 1 to 2 minutes until fragrant.
Add a handful of the baby spinach and season with salt. Stir until wilted, adding more spinach as the first batch cooks down.
Once the spinach is bright green and wilted, stir in the cream cheese and 1/3 cup of the reserved pasta cooking water to form a smooth sauce.
Incorporate the grated Parmesan cheese and nutmeg into the sauce, stirring until combined and creamy.
Drain the pasta and add it directly to the skillet, tossing it to coat in the spinach sauce. Serve immediately, drizzled with extra virgin olive oil, black pepper, and additional Parmesan cheese if desired.

Notes

Reserve pasta water for a creamier sauce. For a lighter version, substitute cream cheese with Greek yogurt.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 450mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 12g
Cholesterol: 30mg