Description
Creamy Spinach Pasta Sauce
Get your greens in the most delicious way possible with this rich, creamy spinach pasta sauce. Inspired by classic pesto, this version adds a luxurious touch with mascarpone. Blanching the spinach before cooking preserves its vibrant green color, making this dish not just tasty but also a feast for the eyes. Pair with wide pasta like tagliatelle or pappardelle for the best experience.
5 oz spinach, rinsed
3 tbsp olive oil, divided
1 yellow onion, diced
4 garlic cloves, chopped
½ cup basil, loosely packed
½ cup parsley, loosely packed
¼ cup pistachios, shelled
Juice of 1 lemon
½ cup mascarpone cheese
¾ cup Parmigiano-Reggiano, divided
12 oz tagliatelle
1 cup pasta cooking water
Salt and pepper to taste
Directions:
1. Blanch spinach, sauté onion and garlic, cook pasta.
2. Blend spinach, herbs, pistachios, lemon, cheese, onion, garlic, and olive oil.
3. Mix sauce with pasta and serve.
Prep Time: 15 mins
Kcal: 693
Step-by-Step Guide
1. Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then immediately transfer to the ice bath to stop the cooking. Drain and squeeze out all excess water.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and a pinch of salt, cooking until soft and translucent, about 5 minutes. Add the chopped garlic and cook for 1 more minute until fragrant. Remove from heat.
3. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
4. In a food processor or high-speed blender, combine the blanched spinach, cooked onion and garlic, basil, parsley, pistachios, lemon juice, mascarpone, and ½ cup of the Parmigiano-Reggiano. Pulse while streaming in the remaining 2 tablespoons of olive oil until a smooth, vibrant green sauce forms. Season with salt and pepper.
5. Return the drained pasta to the pot. Add the creamy spinach sauce and about ½ cup of the reserved pasta water. Toss over low heat for 1-2 minutes, adding more pasta water as needed until the sauce coats the noodles luxuriously.
Serving Suggestions
Serve the pasta immediately in warmed bowls. Top with the remaining grated Parmigiano-Reggiano, a crack of black pepper, and an optional drizzle of high-quality olive oil. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette and a side of grilled chicken or shrimp. A crisp, dry white wine like Pinot Grigio complements the creamy, herbal flavors perfectly.
How-to Summary
Blanch and cool spinach. Sauté onion and garlic. Cook pasta, reserving water. Blend spinach, herbs, nuts, lemon, cheeses, and cooked aromatics with oil into a smooth sauce. Toss sauce with hot pasta and reserved pasta water until creamy and well-coated. Serve immediately with extra cheese.
Frequently Asked Questions
Can I use frozen spinach? Yes, but ensure it is thoroughly thawed and squeezed completely dry to avoid a watery sauce. Fresh spinach is preferred for optimal color and flavor.
What can I substitute for mascarpone? Full-fat cream cheese or ricotta are good substitutes, though the texture will be slightly different. For a dairy-free version, try soaked cashews blended until smooth.
Can I make this sauce ahead of time? The sauce can be blended up to a day in advance and stored in an airtight container in the refrigerator. Gently reheat it in a pan before tossing with pasta.
My sauce is too thick. How do I fix it? Use the reserved starchy pasta water, adding it a few tablespoons at a time while tossing the pasta, until you reach your desired creamy consistency.
What other nuts can I use? Pine nuts, walnuts, or almonds work well as alternatives to pistachios. Toasting them lightly first will deepen their flavor.
Common Mistakes to Avoid
- Not squeezing enough water from the blanched spinach, which dilutes the sauce.
- Skipping the pasta water, which is essential for helping the sauce emulsify and cling to the noodles.
- Over-blending the sauce, which can heat it up and dull the vibrant green color.
- Using pre-grated Parmesan, which doesn’t melt as well and lacks flavor compared to freshly grated.
Conclusion
This creamy spinach pasta sauce transforms simple ingredients into an elegant, restaurant-quality dish. The technique of blanching the spinach locks in its beautiful color, while the mascarpone and Parmesan create a luxuriously smooth texture. It’s a versatile recipe that proves eating your greens can be an indulgent and utterly delicious experience. Perfect for a quick weeknight dinner or for impressing guests, this sauce is sure to become a staple in your cooking repertoire.