There’s something magical about twirling forkfuls of creamy spinach pesto pasta after a long day. This recipe has saved countless weeknight dinners in my house – it comes together in 25 minutes flat, but tastes like you spent hours in the kitchen. After years of testing Italian recipes (and raising two picky eaters), I’ve perfected this lush green sauce that clings to every noodle. The secret? A vibrant spinach-basil pesto gets swirled with cream for the most luscious, restaurant-worthy pasta you can make at home. Trust me, the first bite will have you hooked!
Why You’ll Love This Creamy Spinach Pesto Pasta
Oh my goodness, this creamy spinach pesto pasta is everything you want in a weeknight meal! Let me count the ways it’ll become your new favorite:
- Lightning fast: From fridge to table in just 25 minutes – perfect for those “I’m starving NOW” evenings
- Fresh vibes only: Packed with bright spinach, basil, and garlic that actually taste like they came from a garden
- Kid-approved magic: The creamy green sauce somehow convinces my vegetable-avoiding nephew to clean his plate
- Fancy-feeling: That lush, velvety texture makes it feel like you’re dining at a little Italian trattoria
Seriously, this dish checks all the boxes – easy, delicious, and secretly packed with greens. What’s not to love?
Creamy Spinach Pesto Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender or food processor, combine spinach, basil, pine nuts, garlic, parmesan cheese, olive oil, salt, and pepper. Blend until smooth.
- In a large skillet, heat the heavy cream over medium heat. Stir in the spinach pesto and mix well.
- Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
- Serve warm with extra parmesan cheese if desired.
Notes
Ingredients for Creamy Spinach Pesto Pasta
Okay, let’s gather our goodies! For the best creamy spinach pesto pasta, you’ll want everything fresh and prepped – trust me, it makes all the difference. Here’s what we’re working with:
For the Pasta
- 12 oz pasta – I’m partial to penne or fusilli (those little spirals catch sauce beautifully)
For the Spinach Pesto
- 2 cups packed fresh spinach – really stuff it in that measuring cup!
- ½ cup fresh basil leaves – no stems, just those fragrant leaves
- ¼ cup raw pine nuts – gives that perfect nutty background flavor
- 2 cloves garlic – because everything’s better with garlic
- ¼ cup freshly grated parmesan – none of that shelf-stable powder stuff
- ¼ cup olive oil – extra virgin for maximum flavor
- ½ cup heavy cream – this is where the magic happens
- ¼ tsp each salt & black pepper – we’ll adjust to taste later
Equipment Needed
You’ll just need three trusty kitchen tools: a large pot for boiling pasta, a high-speed blender for that silky pesto, and a large skillet to bring everything together. That’s it – let’s get cooking!
How to Make Creamy Spinach Pesto Pasta
Alright, let’s make this dreamy creamy spinach pesto pasta happen! I promise it’s easier than it looks – just follow these simple steps:
1. Cook the pasta: Get your large pot of salted water boiling (it should taste like the sea!). Toss in your pasta and cook until al dente – usually about 8-10 minutes. Here’s my trick: reserve a cup of that starchy pasta water before draining. You’ll thank me later when the sauce needs thinning!
2. Blend the pesto: While the pasta cooks, throw all your pesto ingredients – spinach, basil, pine nuts, garlic, parmesan, olive oil, salt and pepper – into the blender. Pulse it until you get this gorgeous bright green paste that’s smooth but still has a tiny bit of texture. Oh, that fresh herby smell? That’s how you know it’s working!
3. Heat the cream: Warm your heavy cream in the large skillet over medium heat – don’t let it boil! You just want it hot enough that when you stir in the pesto, everything blends together beautifully. The cream will turn this vibrant green that makes the dish look so fancy.
4. Combine everything: Add your drained pasta right into the skillet with the creamy pesto sauce. Toss, toss, toss until every single noodle is coated in that luscious green goodness. If it looks too thick, splash in some of that reserved pasta water a tablespoon at a time.
5. Serve immediately: Pile that gorgeous creamy spinach pesto pasta into bowls and top with extra parmesan if you’re feeling fancy. The sauce clings perfectly to the pasta while still being silky smooth. Dive in while it’s hot!
Pro Tips for Perfect Creamy Spinach Pesto Pasta
After making this dozens of times, here are my can’t-live-without tips: First, toast those pine nuts in a dry pan for 2-3 minutes before blending – it gives the pesto this incredible depth of flavor. Second, use full-fat cream – I’ve tried lighter versions and they just don’t give that same velvety texture. Lastly, if the sauce thickens when you add the pasta, don’t panic – that reserved pasta water is your best friend for getting the perfect saucy consistency!
Variations for Your Creamy Spinach Pesto Pasta
One of my favorite things about this creamy spinach pesto pasta is how easily you can switch it up! Feeling fancy? Toss in some grilled chicken strips or crispy turkey bacon. Want extra veggies? Sun-dried tomatoes add a sweet-tart punch, while roasted red peppers bring smokiness. For a dairy-free version, swap the cream with cashew cream – it still gives that luscious texture without the dairy. The base recipe is perfect as-is, but don’t be afraid to make it your own! If you are looking for more inspiration for main meals, check out our main meals section.
Serving Suggestions
This creamy spinach pesto pasta shines alongside garlic bread for dipping and a crisp green salad to balance the richness. For drinks, pair with chilled white wine – or keep it fresh with sparkling water and lemon slices for a non-alcoholic option! If you are looking for other creamy pasta ideas, you might enjoy this creamy garlic shrimp pasta recipe.
Storage and Reheating
Leftover creamy spinach pesto pasta? No problem! Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and stir gently – it brings back that luscious creamy texture like magic. Microwave in 30-second bursts or warm on the stovetop over low heat, stirring frequently. Just don’t overheat it or the sauce might separate! For more recipe ideas, visit recipesloop.com.
Nutritional Information
Just so you know, these numbers are estimates per serving – your creamy spinach pesto pasta might vary slightly based on exact ingredients. Each generous portion clocks in at about 450 calories, with 22g fat (8g saturated), 50g carbs, and 12g protein. Of course, if you tweak the recipe – like using turkey bacon or low-fat milk – those numbers will change. But hey, with all that fresh spinach, I like to think we’re getting our greens in delicious form!
Frequently Asked Questions
Can I freeze creamy spinach pesto pasta?
I don’t recommend freezing this one – the cream sauce tends to separate when thawed, and the fresh spinach loses its vibrant color. It’s so quick to make fresh though! If you must freeze, skip the cream and add it fresh when reheating.
Can I use walnuts instead of pine nuts?
Absolutely! Walnuts give a deeper, earthier flavor that works beautifully. Just toast them lightly first to mellow any bitterness. The texture will be slightly chunkier too – which I actually love for some extra bite in my creamy spinach pesto pasta.
Is this recipe gluten-free?
Yes, with one simple swap! Use your favorite gluten-free pasta (I like brown rice or chickpea varieties) and you’re golden. All the other ingredients are naturally gluten-free, so you’ll still get that same lush, creamy sauce everyone loves. For other gluten-free options, see our gluten-free Turkish pasta salad.
