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    Home » Pasta Recipes » Green Pasta with Spinach Sauce (Easy 20-minute Recipe)

    Green Pasta with Spinach Sauce (Easy 20-minute Recipe)

    Published: Mar 4, 2022 · Modified: Dec 20, 2023 by Helen·

    Jump to Recipe Jump to Video Print Recipe
    A bowl of Pasta with Spinach Sauce
    Pasta with Spinach Sauce
    A serving of Pasta with Spinach Sauce
    A bowl of Pasta with Spinach Sauce
    Pasta with Spinach Sauce
    A bowl of Pasta with Spinach Sauce

    A superbly flavorful 5-ingredient creamy green spinach pasta sauce that you can whiz together in a few minutes with optional lemony Parmesan breadcrumbs to add even more texture and deliciousness.

    A bowl of Pasta with Spinach Sauce

    For more pasta recipes that can be whipped up in less than 30 minutes, check out my Creamy White Wine Pasta Sauce, Sage Butter & Walnut Pasta, Tomato Mascarpone Pasta, and Basil Pesto Linguine.

    Or for another green sauce recipe try my Green Spinach Risotto. It's made with spinach and fresh basil and also has a vibrant green color.

    The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the full recipe card if you are in a hurry!

    Jump to:
    • ✅ 6 reasons why you'll love this recipe:
    • 🛒 Ingredients:
    • Substitutions
    • Variations
    • 🧑‍🍳 Recipe steps
    • 👍 Recipe tips
    • 🙋 FAQs
    • 📦 Storage
    • 😋 More green pasta and risotto recipes
    • 📖 Recipe
    • Green Pasta with Spinach Sauce

    ✅ 6 reasons why you'll love this recipe:

    1. It's super flavorful - a fresh creamy green pasta sauce, brimming with delicious citrusy lemon flavor and umami taste of garlic and freshly grated Parmesan.
    2. Just 5 ingredients - you just need spinach, a lemon, Parmesan, garlic and sour cream.
    3. The easiest pasta sauce that is perfect for a weeknight dinner. It really is just a case of throwing the ingredients in your food processor and pureeing for a few minutes.
    4. A great recipe to make ahead - make a larger batch and store in the fridge so it's ready and waiting to be thrown onto some freshly cooked pasta or ravioli.
    5. Healthy pasta sauce - that packs in lots of nutritious green veggie goodness.
    6. Includes optional lemony Parmesan crumbs - these add even more yummy taste and texture to the finished dish and only require an extra 5 minutes of your time.

    🛒 Ingredients:

    This zesty spinach sauce just requires 5 simple ingredients: fresh spinach, lemon, Parmesan, garlic powder, and sour cream.

    recipe ingredients on a white background
    • Pasta: Use any shape you fancy. I like to use short pasta shapes like fusilli or rigatoni.
    • Spinach: Use fresh spinach or baby spinach instead of frozen. This recipe has not been tested with frozen spinach, and it is likely to increase the water content of the sauce.
    • Sour cream: Use full-fat or low-fat.
    • Garlic powder: you can also use fresh garlic cloves instead, but you will need to mellow it first, so it doesn't add an unwanted sharp flavor to the sauce.
    • Parmesan: to give the green sauce a punchy savory taste.

    Substitutions

    Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

    • Parmesan: Switch for freshly grated pecorino, Grana Padano, or nutritional yeast for a dairy-free alternative.
    • Sour cream: You could also use pouring cream or crème fraîche instead. Avoid using heavy cream or cream cheese because you won't get the right consistency and the sauce would also be too rich.

    Variations

    • Add red pepper flakes for a touch of heat.
    • Serve with cooked chicken for extra protein
    • Add nuts like pine nuts or toasted cashews
    • Add extra green veggies like green peas or beans

    🧑‍🍳 Recipe steps

    1. While the pasta cooks, place the spinach and the rest of the ingredients for the sauce into your food processor and blitz until you get a puréed sauce, scraping off any chunks that are stuck to the sides as you go.

    Blending the spinach and sauce

    2. Place a small skillet over a medium heat and add olive oil (or melted butter). Add the breadcrumbs when the oil is hot and stir in a little bit of lemon zest and garlic powder. Remove them from the pan when they begin to brown, place them into a bowl and stir in the Parmesan.

    Prepared Parmesan crumbs

    3. Add the spinach sauce to freshly cooked al dente pasta or ravioli, top with Parmesan crumbs and enjoy.

    Pasta with Spinach Sauce

    👍 Recipe tips

    1. Scrape the sides of the food processor - you'll probably find stray pieces of spinach get stuck to the sides. I always do! Scrape these back into the sauce with a spatula to ensure your spinach sauce is perfectly smooth.
    2. Use garlic powder instead of fresh - fresh garlic will work as well, but it will add a sharp bitter taste if you don't mellow it first. It's much easier to use garlic powder.
    3. Reserved pasta water adds silky richness and additional flavor to any pasta dish. Set a cup of the pasta water aside before you drain the cooked pasta and stir it into the spinach sauce before you add it to the pasta.
    4. Don't turn your back on the Parmesan and lemon crumbs - they can go from nicely brown to burnt in a matter of seconds.

    🙋 FAQs

    Is spinach pasta healthy?

    Spinach pasta is much more nutritious than traditional cream and meat sauces. Spinach contains antioxidants, iron, magnesium, vitamin A and vitamin K.

    Which type of pasta should I use?

    Any shape that holds the creamy green sauce nicely will work well. I tend to opt for short pasta shapes like fusilli, penne, or rigatoni, but long wide kinds of pasta like tagliatelle or pappardelle are also a good choice.

    📦 Storage

    Leftover sauce can be stored in the refrigerator for 3-4 days. Just make sure you cover it with plastic wrap or put it into an airtight container.

    It is safe to freeze the sauce for up to 3 months, although I wouldn't recommend it. Freezing is likely to alter the consistency of the sauce because cream is sensitive to frozen temperatures. Plus, it's so easy and quick to prepare, that there's no reason not to whip a batch of fresh green sauce.

    😋 More green pasta and risotto recipes

    • Easy Lasagne Al Pesto
      Pesto Lasagna (Lasagna Al Pesto)
    • Risotto Verde with a basil garnish served in a white bowl with lemon and Parmesan on the side.
      Risotto Verde (Green Risotto)
    • Pesto pasta served in a white bowl.
      Linguine Al Pesto (Pesto Pasta)
    • Thai Basil Pesto in a glass jar with a spoon on a newspaper themed background with a scattering of peanuts and basil leaf in the foreground and a squeezed lime behind the jar.
      Thai Basil Pesto (A 10-minute, 5-ingredient recipe)

    Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

    Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!

    📖 Recipe

    Pasta with Spinach Sauce

    Green Pasta with Spinach Sauce

    Author: Helen
    A delicious recipe for a 5-ingredient spinach pasta sauce.  Whiz it together in a few minutes and serve with your favorite pasta or ravioli. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Course Main Course, Pasta
    Cuisine American, Italian
    Servings 4 people
    Calories 599 kcal

    Equipment

    • food processor

    Ingredients
     

    Spinach pasta:

    • 14 oz (400 g) dried pasta (Note 1)
    • 5 cups (160 g) fresh spinach (Note 2)
    • ½ cup (130 g) sour cream (Note 13)
    • ½ cup (50 g) Parmesan finely grated (Note 4)
    • ½ tsp salt
    • ¼ tsp garlic powder (Note 5)
    • ½ lemon juice + zest

    Lemon and Parmesan crumbs:

    • 1.5 tbsp olive oil
    • 4 tbsp breadcrumbs
    • ¼ tsp garlic powder
    • ½ lemon (zest) grated
    • ¼ cup (20 g) Parmesan cheese

    Instructions
     

    • Cook the pasta in a large pot of boiling water until al dente.
    • Meanwhile, place the spinach, sour cream or crème fraîche, Parmesan, salt, garlic powder, lemon juice, and zest in a food processor and blitz until a smooth sauce is formed.
    • Cook the pasta according to package instructions in a large pot of generously salted water.
    • Parmesan and lemon crumbs:
    • Place a frying pan on a medium-high heat and add the olive oil.
    • Add the breadcrumbs, lemon zest and garlic powder when the oil is hot and toast for a few minutes until the crumbs begin to brown.
    • Remove the pan from the heat and transfer the toasted crumbs to a bowl.
    • Stir in the grated Parmesan.
    • Combine the sauce with the freshly boiled pasta.
    • Sprinkle the lemon and parmesan crumbs on top and enjoy

    Video

    Notes

    1. Pasta: Use any shape you fancy. I like to use short pasta shapes like fusilli or rigatoni.
    2. Spinach: Use fresh spinach or baby spinach instead of frozen. This recipe has not been tested with frozen spinach, and it is likely to increase the water content of the sauce. Ensure your spinach is dry before you begin. 
    3. Sour cream: You could also use pouring cream or crème fraîche instead. Avoid using heavy cream or cream cheese because you won't get the right consistency and the sauce would also be too rich.
    4. Parmesan: Switch for freshly grated pecorino, Grana Padano, or nutritional yeast. 
    5. Garlic powder: You can also use fresh garlic cloves instead, but you will need to mellow it first, so it doesn't add an unwanted sharp flavor to the sauce.
     
    Storage:
    Leftover sauce can be stored in the refrigerator for 3-4 days. Just make sure you cover it with plastic wrap or put it into an airtight container.
     

    Nutrition

    Serving: 1 servingCalories: 599kcalCarbohydrates: 86gProtein: 23gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 419mgPotassium: 528mgFiber: 5gSugar: 5gVitamin A: 3845IUVitamin C: 19mgCalcium: 332mgIron: 3mg
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    Hi there, I’m Helen! Welcome to Knife and Soul, where I share seriously tasty and hassle-free recipes for people who wish they had more time to cook.

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