Name: Creamy Spinach Pasta Sauce (Low Fat)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 7.05 ounces baby spinach; 2 garlic cloves (finely chopped); 1½ cups milk; 2 tablespoons butter; 2 tablespoons flour; ½ vegetarian stock cube (or 1 tsp bouillon, or to taste); 2 tablespoons cream cheese; Sea salt and pepper to taste; 12.35 ounces pasta (uncooked, approx. 4½ cups)

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This spinach pasta sauce consists of a simple white sauce, garlic and fresh baby spinach. It's low in fat, rich and creamy though made without heavy cream. Easy, delicious and ready in under 20 minutes!

Top down view of pasta with creamy spinach sauce in brown shallow bowl.

This spinach pasta sauce is an easy and delicious way of enjoying creamy pasta a little healthier. I used my simple white sauce, combined it with fresh spinach and created a delicious flavour twist on the classic creamy pasta. It's a bit like mac and cheese, but with spinach instead of the cheese. See also my creamy beet pasta and broccoli pasta, where I've used a similar approach).

This creamy spinach pasta is easy to make and you'll be able to prepare the sauce while the pasta is boiling. I pureed the spinach, which infused the sauce with a fantastic, lively green colour, but you can omit this step, if you prefer (see Instructions below). Whichever method you choose you'll be able to enjoy this simple but versatile spinach pasta recipe with lots of sides and add-ins (see Serving Suggestions at the bottom of the post).

Spinach Pasta sauce ingredients and substitutions

Creamy spinach pasta sauce ingredients in individual, small dishes. — Spinach pasta sauce ingredients.

Spinach: I recommend using fresh baby spinach. I has better flavour and colour than frozen spinach.
Garlic.
Pasta: I used fusilli, but macaroni, tagliatelle, penne rigate and others will work, too. Use your favourite.
Butter.
Flour.
Milk.
Stock: you can use either ½ stock cube or about 1 teaspoon of bouillon powder.
Salt and pepper to taste.

step-by-step recipe instructions

1. Boil pasta: Cook the pasta in a large pot of water (add about 1 teaspoon of salt) according to packet instructions. Make sure it's cooked al dente (firm). Drain and set aside.

2. Make sauce: Melt the butter, add the garlic and cook over a low heat for about a minute stirring all the time (don't let the butter brown). Whisk in the flour until fully incorporated and the mixture is creamy. Add the milk, stock powder and stir with a whisk until the sauce thickens (you can increase the heat to speed up this process).

Melted butter mixture in large shallow pan.

3. Add spinach: Add the spinach (whole or chopped), cover and cook gently for a couple of minutes or so only until it reduces in volume and wilts, stirring occasionally. Remove from the heat and stir in the cream cheese.

Fresh baby spinach leaves in white shallow pan with sauce.

4. Puree sauce: Puree the mixture until smooth.

TIP: You can do this right in the pan, if that's easier. Alternatively omit this step and proceed to Step 5.

Pureed spinach sauce mixture in glass bowl.

Vivid green spinach sauce with green whisk in parge shallow pan.

5. Assemble: Combine the spinach sauce with the pasta, heat through, if required, add salt and pepper to taste and serve.

Fusilli pasta with creamy spinach sauce in large white pan with green spoon.

*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.

Serving suggestions

I served my spinach 'mac and cheese' with red pepper flakes, pan toasted pine nuts, a bit of parmesan cheese and a drizzle of extra virgin olive oil. It's also delicious with grilled or rotisserie chicken as well as white beans or grilled halloumi for added protein, if serving it as a vegetarian meal.

Also perfect served with a simple salad, garlic bread, bruschetta, grilled vegetables and crispy bacon.

Side view of pasta with creamy spinach sauce in brown bowl with fork.

How to freeze this dish

You can freeze any leftover spinach pasta sauce in an airtight container for up to 3 months. Defrost it overnight in the fridge (or in the microwave), reheat and combine with freshly cooked pasta. Bear in mind, however, that your sauce may not have the same vivid colour after defrosting.

I do not recommend freezing the sauce along with the pasta.

Top tips

I recommend using baby spinach, rather than frozen spinach.
Rinse the spinach (if required) then dry it thoroughly before making the recipe (extra moisture may affect the consistency of your sauce).
Do not cook the spinach, only heat until it wilts (so it retains its vivid green colour and doesn't become bitter).
Cook the pasta a little al dente (for better texture).
To save time prepare the spinach sauce while the pasta is boiling.
Best served immediately. Leftover creamy pasta with spinach can be refrigerated for up to 2 days. Reheat in the microwave.

See also these other easy, delicious vegetarian recipes as well as more pasta meals.

Recipe

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If you make this creamy spinach pasta sauce recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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