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Spinach Pasta

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Simple and quick, this spinach pasta is the definition of homemade comfort food for busy weeknights.


  • 300g rotini noodles (10.6oz)
  • 1 medium yellow onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 200g fresh spinach*
  • 200ml heavy cream (3/4 cups plus 2 tablespoons)
  • 1/2 teaspoon freshly grated nutmeg
  • salt and pepper to taste
  • 70g parmesan (1 cup) grated, plus more for garnishing


  1. In a large pot, bring water to a boil and cook the pasta according to instructions.
  2. In the meantime, finely chop the onion and mince the garlic. Add olive oil to a large pan and sauté both for 3 minutes or until golden brown.
  3. Add the spinach and cook on medium-high until it has wilted down. (The spinach leaves will try to stick together, but separate them as best as possible.)
  4. Add the heavy cream, nutmeg, pepper and salt and stir to combine. Then add in the parmesan, turn the heat to low and simmer until the cheese has melted.
  5. Drain and rinse the noodles and add them to the sauce. Combine everything well and let the pasta cool a bit so it soaks up the liquids.
  6. Sprinkle with extra parmesan and serve.


*If subbing with frozen spinach use 300g (10.6 oz) Store leftovers in the fridge for up to 3 days.