If you want a delicious way to enjoy your greens, spinach pasta sauce is a fantastic choice. This creamy sauce blends fresh spinach with fragrant herbs like basil and parsley, making it both flavorful and nutritious. It’s easy to prepare, and its vibrant green color comes from blanching the spinach, which preserves its freshness and brightness. Perfect for pairing with your favorite pasta, this sauce will quickly become a staple in your kitchen.
Why You’ll Love This Spinach Pasta Sauce
This spinach pasta sauce stands out because it combines rich creaminess with fresh, herbal notes that brighten up every bite. The trick of blanching spinach keeps the sauce beautifully green and packed with nutrients. Using ingredients like pistachios and mascarpone adds an unexpected depth of flavor and texture, making the sauce silky and satisfying without being heavy. Plus, you’re sneaking in a good amount of greens effortlessly — a win for your health and taste buds! Whether you’re cooking a quick weeknight dinner or impressing guests, this sauce delivers a delightful taste and a wholesome boost.
Ingredients for Spinach Pasta Sauce
To make this vibrant sauce, gather the following fresh and simple ingredients:
- 5 ounces of fresh spinach, thoroughly rinsed
- 3 tablespoons extra virgin olive oil, divided
- 1 yellow onion, peeled and diced
- 4 cloves garlic, peeled and roughly chopped
- ½ cup loosely packed fresh basil, plus a few leaves for garnish
- ½ cup loosely packed fresh parsley
- ¼ cup shelled, unsalted pistachios
- Juice of 1 lemon
- ½ cup mascarpone cheese (or substitute with ricotta cheese)
- ¾ cup finely grated Parmigiano-Reggiano, divided
- 12 ounces tagliatelle pasta
- 1 cup reserved pasta cooking water
- Salt and freshly ground pepper to taste
How to Make Spinach Pasta Sauce
Making this sauce is a straightforward process that combines a few simple techniques for maximum flavor.
Blanch the Spinach: Begin by bringing a large pot of water to a rolling boil. Add the rinsed spinach to the boiling water and let it cook for about 30 seconds — just enough to soften it slightly without losing its bright color. Immediately transfer the spinach to a bowl of ice water to stop the cooking process. This step locks in the green color and freshness.
Sauté the Aromatics: Heat 1 tablespoon of olive oil in a small pot over medium-low heat. Add the diced onion and cook gently, stirring occasionally, for 10 to 12 minutes until the onion becomes very soft and translucent. Then, add the chopped garlic and cook for an additional minute until fragrant. Season lightly with salt, turn off the heat, and set this aside.
Cook the Pasta: While the aromatics are cooking, return the pot of boiling water to heat if necessary. Salt the water generously and add the tagliatelle. Cook according to the package instructions until al dente, usually around 7 to 9 minutes. Before draining, scoop out one cup of the pasta cooking water and set it aside — this starchy water will help you achieve the perfect sauce consistency.
Prepare the Sauce Base: Drain the blanched spinach and press gently to remove excess water. In a food processor or blender, combine the spinach, basil, parsley, shelled pistachios, and lemon juice. Pulse until finely minced. Then add 2 tablespoons of olive oil and pulse again until the ingredients come together smoothly.
Add Creaminess and Cheese: To the food processor, add the mascarpone cheese, the sautéed onions and garlic, half a cup of the grated Parmigiano-Reggiano, and a generous pinch of salt. Pulse until the mixture is smooth and creamy. Gradually pour in half of the reserved pasta water and continue blending until you get a silky sauce.
Mix the Pasta and Sauce: Transfer the sauce to a large bowl and toss it with the drained pasta. Add more pasta water as needed to ensure every strand is coated with the creamy spinach sauce.
How to Serve Spinach Pasta Sauce
Serving this pasta is all about presentation and flavor balance. Divide the sauced pasta into shallow bowls or plates. Garnish each portion with the remaining grated Parmigiano-Reggiano and a few fresh basil leaves for a pop of color and freshness. If you like, finish each dish with a light drizzle of extra virgin olive oil to enhance the richness and add a subtle fruity note. This pasta pairs well with a simple side salad or roasted vegetables, creating a balanced meal full of texture and vibrant flavors. It’s an elegant dish that looks as good as it tastes, perfect for casual family dinners or entertaining guests.
Expert Tips for Making the Best Spinach Pasta Sauce
To get the most out of this recipe, keep a few expert tips in mind:
- Blanching is key: Don’t skip the blanching step. It keeps the spinach bright green and helps reduce bitterness, making the sauce more vibrant and delicious.
- Use fresh herbs: Fresh basil and parsley are essential to giving this sauce its signature aroma and taste. Avoid dried herbs here as they won’t deliver the same fresh punch.
- Control the sauce consistency: The reserved pasta water is your friend. Its starch helps the sauce cling to the pasta beautifully. Add it gradually until you reach the perfect creamy texture without making the sauce runny.
- Cheese matters: Parmigiano-Reggiano adds a nutty, savory depth that complements the spinach perfectly. Freshly grated cheese always tastes better than pre-grated, so take a moment to grate it yourself.
- Adjust seasoning last: Since cheese and pasta water add saltiness, season the sauce carefully at the end. Taste as you go to avoid over-salting.
How to Store Spinach Pasta Sauce
If you have leftovers or want to prepare the sauce in advance, storing it properly will keep it fresh and tasty. Transfer the cooled sauce into an airtight container and refrigerate it. It will stay good for up to 3 days. When you’re ready to eat it again, gently reheat the sauce on the stove over low heat, adding a splash of water or cream to loosen it if needed. Avoid microwaving as it can dry out the sauce or cause uneven heating. If you want to freeze the sauce, place it in a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating.
Variations to Try with Spinach Pasta Sauce
Feel free to customize this sauce to match your tastes or dietary needs:
- Swap mascarpone for ricotta or cream cheese if you prefer a lighter or tangier creaminess.
- Add a handful of toasted pine nuts or walnuts instead of pistachios for a different nutty flavor and crunch.
- Stir in some red pepper flakes or a dash of smoked paprika for a subtle spicy kick.
- Mix in cooked mushrooms or sun-dried tomatoes for added texture and an earthy twist.
- Use gluten-free pasta or spiralized vegetables to make the dish gluten-free or lower in carbs.
- Add a squeeze of orange juice instead of lemon for a sweeter citrus note that complements the herbs.
Each variation brings a new dimension to this versatile sauce, so feel free to experiment and find your favorite version.
Frequently Asked Questions About Spinach Pasta Sauce
What pasta types work best with spinach pasta sauce?
Tagliatelle, fettuccine, or any broad, flat noodles work great since they hold the creamy sauce well. You can also use penne or rigatoni if you prefer shorter pasta.
Can I make this sauce vegan or dairy-free?
Yes! Substitute the mascarpone and Parmigiano-Reggiano with plant-based cream cheese and nutritional yeast or vegan cheese alternatives for a creamy, dairy-free version.
Is it necessary to blanch the spinach?
Blanching is highly recommended because it preserves the bright green color and reduces bitterness. You can skip it but the sauce may look duller and taste more bitter.
How do I store leftover sauce?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or olive oil. You can also freeze it for up to 2 months.
Can I prepare the sauce ahead of time?
Absolutely. Make the sauce a day ahead and refrigerate it. This can actually improve the flavors as they meld overnight.
Spinach Pasta Sauce
Ingredients
- 5 ounces fresh spinach (thoroughly rinsed)
- 3 tablespoons extra virgin olive oil (divided)
- 1 medium yellow onion (peeled and diced)
- 4 cloves garlic (peeled and roughly chopped)
- 1/2 cup fresh basil (loosely packed)
- 1/2 cup fresh parsley (loosely packed)
- 1/4 cup shelled, unsalted pistachios
- 1 lemon (juice)
- 1/2 cup mascarpone cheese (or ricotta cheese)
- 3/4 cup finely grated Parmigiano-Reggiano (divided)
- 12 ounces tagliatelle pasta
- 1 cup reserved pasta cooking water
- to taste salt and freshly ground pepper
Instructions
- Bring a large pot of water to a rolling boil. Blanch the spinach for 30 seconds, then transfer to ice water to stop cooking.
- In a small pot, heat 1 tablespoon of olive oil over medium-low heat. Sauté the diced onion for 10 to 12 minutes until soft and translucent. Add garlic and cook for 1 more minute. Season with salt and remove from heat.
- Cook the tagliatelle in the boiling water until al dente, about 7 to 9 minutes. Reserve 1 cup of pasta water before draining.
- Drain the blanched spinach and press gently to remove excess water. In a food processor, combine spinach, basil, parsley, pistachios, and lemon juice. Pulse until finely minced.
- Add 2 tablespoons of olive oil, mascarpone, sautéed onions and garlic, and half of the grated Parmigiano-Reggiano to the food processor. Blend until smooth. Gradually add half of the reserved pasta water to achieve a silky consistency.
- Transfer the sauce to a large bowl, toss with drained pasta, and add more reserved pasta water as needed to coat the pasta evenly.
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