Creamed Spinach Pasta

Creamed Spinach Pasta brings this classic steakhouse side home in the form of an approachable weeknight dinner. The sauce’s flavor builds up all in one pot, creating amazing depth with little mess. Simple touches of spices and aromatics heighten the creamed spinach sauce to new levels. Pasta just met its new best friend.

Dimly lit lights against wood-covered walls, thick fabric draping over the tables, and heavy-weighted silverware cool to the touch are some of the elements that simmer to your consciousness when you think of a steakhouse. While many dream of a steakhouse’s temperature-controlled, salt-aged steaks, the sides are what do it for me. Rich, like-there’s-no-tomorrow amounts of butter and cream turn the simple into something simply spectacular. Creamed spinach may slump, wilted onto your plate, or compressed into a gratin dish, but either way, it’s an indulgent way to get your daily greens.

This Creamed Spinach Pasta is a weeknight workhorse, mostly comprised of pantry ingredients that can get from the stove to your table in under thirty minutes.

Why You’ll Love This Recipe

If you’re a fan of rich, creamy dishes that come together quickly, you’ll love this Creamed Spinach Pasta. It takes inspiration from the comforting flavors of a steakhouse side dish and turns it into a hearty meal. Plus, it’s a fantastic way to sneak in some greens without sacrificing flavor.

Kitchen Equipment You’ll Need

• Large pot
• Large skillet
• Whisk
• Strainer

Ingredients

• 1/2 lb dried spaghetti, rotelle, fusilli, campanelle, or rigatoni
• 4 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cayenne powder
• 1 small package (250 grams) frozen defrosted and drained, or 8 cups fresh spinach
• Kosher salt and freshly cracked black pepper, to taste

Step-by-Step Instructions

1. In a large pot, bring water to a boil and heavily season it with salt. Cook the pasta until it’s just before al dente, about 7 to 8 minutes. Reserve 1 to 1 1/2 cups of pasta water before straining the pasta and setting it aside.
2. In a large skillet, melt the butter and sauté the onion until soft and translucent, about 4 to 5 minutes.
3. Add the garlic, sautéing until it becomes fragrant.
4. Stir in the flour, stirring constantly until the raw flour smell disappears, about 1 to 2 minutes.
5. Pour in the milk, whisking continuously to combine.
6. Add in the nutmeg and cayenne pepper. Season with salt and pepper.
7. Bring the mixture to a boil, letting it cook for 1 minute or so, stirring frequently.
8. Add in the spinach, stirring well to combine.
9. Gently fold in the pasta. If it is looking too thick, add in the reserved pasta water, a few splashes at a time.
10. Season again with salt and pepper if needed. Serve and enjoy.

Tips for Success

• Make sure to cook the pasta just before al dente since it will continue cooking when mixed with the sauce.
• Use freshly cracked black pepper for a more robust flavor.
• If using fresh spinach, ensure it’s well-washed and dried before adding to the sauce.

Additional Tips or Variations

For a cheesy twist, add some grated Parmesan or Pecorino Romano cheese before serving. You can also add a pinch of red pepper flakes for an extra kick.

Nutritional Highlights (Per Serving)

This dish is rich in calcium and iron, thanks to the spinach and milk. It also provides a decent amount of protein and fiber.

Frequently Asked Questions (FAQ)

Can I use a different type of pasta? Absolutely! Feel free to use any pasta you have on hand, just adjust the cooking time as needed.

Can I make this dish vegan? Yes, you can substitute the butter with a plant-based alternative and use almond or soy milk.

Is it okay to use fresh spinach instead of frozen? Yes, fresh spinach works well. Just be sure to use a generous amount, as it wilts down significantly.

Conclusion

This Creamed Spinach Pasta is the perfect blend of comfort and convenience. It’s a dish that’s sure to become a staple in your dinner rotation. Give it a try and let us know how it turned out in the comments below. We’d love to hear your variations and any tips you might have!