Creamy Spinach Pasta is a quick and simple dish with a smooth, delicate sauce—perfect for an easy lunch or dinner.
This is one of those pasta dishes I make when I want something quick and uncomplicated. It doesn’t need many ingredients, but it still comes out creamy and full of flavor.
Spinach works really well here—it gives freshness, and when combined with the creamy sauce, everything feels soft and balanced.
It’s a good option when you need something fast, affordable, and still satisfying.
How to choose the best ingredients for Creamy Spinach Pasta
Spinach: Fresh baby spinach works best—it’s tender, cooks quickly, and you don’t need to remove the stems
Tagliatelle: Choose good-quality pasta, ideally made from 100% durum wheat. It holds the sauce well and keeps a nice texture
Olive oil: Use extra virgin olive oil for the best flavor. It adds a light, fresh finish to the dish
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- If you don’t have fresh spinach, use frozen—but choose whole leaves, not purée. Thaw and drain well to remove excess water
- You can use any durum wheat pasta. Tagliatelle works especially well with whole spinach leaves
- For a vegan version, replace the cream with plant-based cream If you don’t have white pepper, use black pepper—it will be slightly stronger but works just as well
- Add spinach at the end so it stays fresh and keeps its color
- Reserve a little pasta water—it helps adjust the sauce and keeps it smooth
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Creamy Spinach Pasta
Ingredients
Method
- You can use your favourite pasta, spaghetti, penne, or gimlet. I love tagliatelle because it goes beautifully with whole spinach leaves.
- You heat the oil in a frying pan, add pressed garlic cloves and fry them gently.
- add the washed spinach, spinach stew like a little
- add the cream and mix,
- add salt and pepper to taste
- cook the pasta according to the instructions on the package
- Enjoy your meal
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