Creamy Spinach Cheese Pasta (Printable)

Tender spinach combined with rich, creamy cheeses creates a comforting pasta perfect for any meal.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 7 oz fresh spinach, washed and chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 tbsp unsalted butter
05 - ¾ cup plus 1 tbsp heavy cream
06 - 1 cup grated mozzarella cheese
07 - ½ cup grated Parmesan cheese
08 - ¼ cup cream cheese

→ Seasonings

09 - ½ tsp salt, plus more for pasta water
10 - ¼ tsp freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - Fresh basil leaves or extra Parmesan cheese (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve ½ cup pasta water and drain pasta.
02 - Heat butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add chopped spinach to the skillet and cook for 2 to 3 minutes, stirring until wilted.
04 - Reduce heat to low and stir in heavy cream, cream cheese, mozzarella, and Parmesan until cheeses melt and the sauce is smooth.
05 - Season the sauce with salt, black pepper, and nutmeg if using.
06 - Add cooked pasta to the sauce and toss to coat. Gradually add reserved pasta water as needed to reach preferred creaminess.
07 - Serve immediately garnished with fresh basil or extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • It's ready in 30 minutes flat, making it your secret weapon for impressing people on busy weeknights.
  • The sauce is impossibly creamy without feeling heavy, and somehow tastes like you spent hours on it.
  • Spinach hides in there so quietly that even skeptics won't notice they're eating vegetables.
02 -
  • Don't skip reserving the pasta water—it's the difference between sauce and glue, and I learned this the hard way by making a gummy disaster that nobody wanted.
  • Heat matters hugely here; keep it medium to low once the cheeses go in because high heat can cause the cream to break and separate into an oily, curdled mess.
  • Taste everything before serving because every brand of cheese has different salt levels, and what worked last time might need adjustment this time.
03 -
  • Grate your own cheese instead of using pre-shredded whenever possible because it melts infinitely better and tastes fresher and sharper.
  • Add a splash of the pasta water before you think you need it rather than after you realize the sauce is too thick—it's easier to loosen than to thicken.

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