Creamy Spinach Pasta Dish (Print Version)

Silky cream sauce coats tender spinach and pasta for a rich, satisfying dinner.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fettuccine
02 - Salt, for boiling water

→ Sauce

03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely minced
05 - 7 oz fresh spinach, roughly chopped
06 - 1 cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ tsp ground nutmeg
09 - ¼ tsp black pepper
10 - Salt, to taste

→ Garnish

11 - Extra grated Parmesan, to serve
12 - Freshly ground black pepper

# Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add finely minced garlic and cook until fragrant, approximately 1 minute.
03 - Add the chopped spinach to the skillet and cook while stirring until wilted, about 2 to 3 minutes.
04 - Reduce heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer gently for 2 to 3 minutes.
05 - Stir in the grated Parmesan cheese, ground nutmeg, black pepper, and salt to taste. Allow the sauce to thicken slightly, approximately 2 to 3 minutes.
06 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, gradually add reserved pasta water until the preferred consistency is achieved.
07 - Plate immediately, garnishing with additional grated Parmesan and a sprinkle of freshly ground black pepper.

# Helpful Hints:

01 -
  • It comes together in under 30 minutes, which means weeknight dinners stop feeling like a battle against hunger and time.
  • The sauce is silky and rich without being heavy, thanks to that perfect balance of cream and nutmeg that somehow tastes like a secret.
  • It's genuinely impressive enough to serve guests, yet simple enough that nothing can really go wrong.
02 -
  • Don't let the cream boil hard or it can break and separate, gentle simmering is all you need and gives you a silkier result.
  • That reserved pasta water is your secret weapon for adjusting the sauce consistency, it has just enough starch to help everything cling together naturally.
03 -
  • If you don't have heavy cream, whole milk mixed with a tablespoon of cornstarch works surprisingly well, though the result will be slightly lighter and less luxurious.
  • Add a squeeze of fresh lemon juice at the very end if something feels like it's missing, acidity can brighten the whole dish without making it taste lemony.
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