Quick Spinach Pasta – Creamy, Cheesy & Healthy Recipe

This Creamy and Cheesy Spinach Pasta is a rich, velvety one-pot meal that’s packed with greens and smothered in a luscious cheese sauce. It’s the perfect weeknight comfort food: indulgent enough to feel like a treat, but still loaded with spinach for a nourishing twist.

Whether you’re looking for a cozy vegetarian dinner, a kid-approved pasta, or a quick way to sneak in more greens, this easy spinach pasta delivers—ready in under 30 minutes with minimal effort and maximum flavor.

Why You’ll Love This Pasta

Rich and cheesy with a luscious cream sauce

One-pot friendly and ready in 30 minutes

A delicious way to eat more greens

Family-friendly and meal-prep ready

Easily customizable with protein or pasta swaps

Perfect for cozy nights, meatless Mondays, or anytime you crave a bowl of creamy comfort.

Ingredients Overview
Pasta

Use a short pasta shape that holds sauce well:

Penne

Rotini

Farfalle

Fusilli

Whole wheat or gluten-free pasta also works

Cook pasta just until al dente, as it will absorb more sauce during final mixing.

Spinach

Fresh baby spinach is ideal—it wilts down quickly and blends seamlessly into the sauce. You can also use:

Frozen spinach (thawed and drained well)

Chopped regular spinach (tougher stems removed)

Butter & Garlic

The base of the creamy sauce starts with sautéed garlic in butter. Adds rich flavor and aroma.

Flour

Used to create a roux that thickens the sauce. All-purpose flour is ideal, but you can substitute with gluten-free blends if needed.

Milk or Half-and-Half

Whole milk or half-and-half makes a creamy, pourable base. For extra richness, add a splash of heavy cream.

Cheese

This is where the magic happens. Use a combo for best results:

Parmesan: Salty and nutty flavor

Mozzarella: Melts smoothly for stretch and creaminess

Cream cheese (optional): Adds body and velvety texture

Avoid pre-shredded cheese for the best melt.

Seasonings

Simple but essential:

Salt & pepper

Nutmeg (a pinch for warmth)

Crushed red pepper (optional for heat)

Step-by-Step Instructions
1. Cook the Pasta

Bring a large pot of salted water to a boil.

Add 12 oz pasta and cook until al dente (check package instructions).

Reserve ½ cup pasta water, then drain and set aside.

2. Sauté Garlic & Spinach

In the same pot, melt 2 tbsp butter over medium heat.

Add 3 cloves minced garlic and sauté for 1 minute.

Stir in 4 cups fresh spinach and cook until wilted (2–3 minutes).

Transfer spinach to a plate and set aside.

3. Make the Roux

In the pot, melt another 1 tbsp butter.

Stir in 2 tbsp all-purpose flour and cook, whisking constantly, for 1 minute.

Gradually pour in 2 cups milk or half-and-half, whisking until smooth.

Simmer for 3–4 minutes until slightly thickened.

4. Add Cheese & Spinach

Stir in:

½ cup shredded mozzarella

½ cup grated Parmesan

2–3 tbsp cream cheese (optional)

Mix until melted and smooth.

Return cooked spinach to the pot.

Season with salt, pepper, and a pinch of nutmeg.

5. Combine with Pasta

Add cooked pasta and toss to coat.

If sauce is too thick, stir in reserved pasta water a little at a time.

Warm through for 1–2 minutes.

6. Serve Hot

Serve with extra cheese on top and freshly cracked pepper. Optional: garnish with chopped parsley or chili flakes.

Tips, Variations & Substitutions
Pro Tips

Reserve pasta water to loosen the sauce without watering it down.

Use block cheese for the smoothest, silkiest melt.

Sauté spinach separately to avoid water release in the sauce.

Flavor Variations

Spicy Kick: Add red chili flakes or a pinch of cayenne.

Lemon Spinach Pasta: Add 1 tsp lemon zest + 1 tbsp lemon juice for brightness.

Garlic Lover’s: Double the garlic and roast it beforehand for depth.

Protein Add-Ins

Grilled or shredded chicken

Crispy bacon or pancetta

Chickpeas or white beans for a vegetarian boost

Tofu cubes or tempeh for plant-based protein

Dairy-Free or Vegan

Use plant-based butter and milk (like oat or almond)

Sub vegan mozzarella and nutritional yeast

Use cashew cream in place of the roux for extra creaminess

Serving Ideas & Occasions
Cozy Weeknight Dinner

Serve on its own or with a side of garlic bread or a crisp green salad.

Meatless Monday Main

Hearty enough to stand alone—just pair with roasted veggies or sautéed mushrooms.

Meal Prep Lunch

Stores well in the fridge for 3–4 days. Add a splash of milk or broth when reheating.

Potluck or Holiday Side

Works beautifully as a creamy, cheesy side dish for gatherings or family dinners.

Nutrition & Health Notes

While indulgent, this pasta also offers:

Iron and calcium from spinach and cheese

Good fats and protein from dairy

Whole grains if using whole wheat pasta

Customizable balance by reducing butter or cheese if desired

Estimated per serving (1 of 4):

Calories: 420–480

Protein: 15–20g

Carbs: 40–45g

Fat: 20–25g

Fiber: 3–5g

To lighten it up: use skim milk, reduce butter, and increase the spinach.

FAQ: Creamy & Cheesy Spinach Pasta
1. Can I use frozen spinach?

Yes. Thaw and squeeze out excess moisture before adding to the sauce. Use about ½ cup frozen in place of 4 cups fresh.

2. What cheeses melt best in this recipe?

Mozzarella, fontina, Monterey Jack, and freshly grated Parmesan melt smoothly. Avoid pre-shredded cheese when possible.

3. Can I make this ahead of time?

Yes. Store in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk or broth to revive the creaminess.

4. Can I use gluten-free pasta?

Absolutely! Use your favorite GF pasta brand. Just cook to al dente and follow the same method.

5. What can I add to make it a full meal?

Add protein like grilled chicken, shrimp, tofu, or beans. You can also mix in sautéed mushrooms or roasted cherry tomatoes.

6. Is this kid-friendly?

Very! The creamy cheese sauce masks the greens, making it a great way to introduce spinach to picky eaters.

7. Can I bake this pasta?

Yes! Transfer to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F for 15–20 minutes until golden.

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