Creamed Spinach Pasta is the ultimate comfort food fusion, marrying the rich, velvety texture of classic creamed spinach with the satisfying heartiness of pasta. This recipe transforms simple ingredients into an elegant yet approachable dish where tender pasta coils are enveloped in a luxuriously smooth béchamel-based sauce, generously studded with vibrant spinach. The sauce begins with a traditional roux—butter and flour cooked to golden perfection—which then becomes the foundation for a creamy milk base elevated by the warm, aromatic notes of nutmeg and a subtle kick of cayenne. The spinach, whether fresh or frozen, wilts into the sauce, contributing its distinctive earthy flavor and beautiful green hue. This dish represents the perfect balance between sophistication and comfort, offering restaurant-quality results with home-kitchen simplicity.
What makes this pasta exceptional is its technical precision and thoughtful layering of flavors. The initial step of cooking the pasta just shy of al dente ensures it reaches perfect texture when finished in the sauce, while the reserved starchy pasta water becomes a crucial ingredient for adjusting the sauce’s consistency. The roux must be cooked long enough to eliminate the raw flour taste but not so long that it browns, maintaining the sauce’s pale, creamy color. The addition of nutmeg—a classic partner to spinach—enhances the vegetable’s natural sweetness without dominating, while the cayenne provides just enough warmth to complement the richness without registering as spicy. As the pasta finishes cooking in the sauce, it absorbs the creamy goodness while releasing starch that further thickens and binds everything together. The result is a cohesive dish where sauce and pasta become one, each element enhancing the other in a perfect marriage of texture and flavor.
Why You’ll Love This Recipe:
• Creamy Comfort: Luxurious, velvety sauce that clings perfectly to every noodle
•Elegant Simplicity: Sophisticated enough for company but easy enough for weeknights
•Versatile Base: Easily adapted with additional proteins or vegetables
•Perfect Texture: The ideal balance between creamy sauce and al dente pasta
Ingredients:
• ½ lb dried pasta (spaghetti, rotelle, fusilli, campanelle, or rigatoni)
• 4 tablespoons unsalted butter
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• ½ teaspoon ground nutmeg
• ⅛ teaspoon cayenne powder
• 250 grams frozen spinach, thawed and thoroughly drained (or 8 cups fresh spinach)
• Kosher salt and freshly cracked black pepper, to taste
• 1-1½ cups reserved pasta water
Instructions:
Step 1: Cook Pasta
• Bring a large pot of generously salted water to a rolling boil. Add pasta and cook for 1-2 minutes less than package directions for al dente (approximately 7-8 minutes).
• Reserve 1-1½ cups of starchy pasta water before draining. Set pasta aside.
Step 2: Create Flavor Base
• In a large skillet, melt butter over medium heat. Add diced onion and sauté until soft and translucent, 4-5 minutes.
• Add garlic and cook until fragrant, about 1 minute.
Step 3: Make the Roux
• Sprinkle flour over the onion mixture and cook, stirring constantly, for 1-2 minutes until the raw flour smell disappears but the mixture hasn’t browned.
Step 4: Develop the Sauce
• Gradually whisk in milk, ensuring no lumps form. Add nutmeg and cayenne. Season with salt and pepper.
• Bring to a gentle simmer and cook, stirring often, for 1 minute until slightly thickened.
Step 5: Incorporate Spinach
• Stir in the drained spinach and mix until evenly combined and heated through.
Step 6: Combine Pasta and Sauce
• Add the cooked pasta to the skillet, tossing to coat in the sauce.
• If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Step 7: Final Adjustments
• Taste and adjust seasoning with additional salt and pepper if needed.
• Serve immediately while hot.
Tips:
• Thoroughly Drain Spinach: Squeeze frozen spinach firmly to remove excess water and prevent a watery sauce
•Pasta Water Gold: The starchy pasta water helps emulsify the sauce and helps it cling to noodles
•Don’t Overcook Pasta: Remember it will cook further when combined with the sauce
•Fresh Spinach Option: If using fresh spinach, add it after the milk has thickened and stir until wilted
Storage Options:
• Refrigerator: Store in an airtight container for up to 3 days
•Reheating: Gently reheat on stove with a splash of milk or water to refresh sauce consistency
•Freezing: Not recommended as the dairy-based sauce may separate upon thawing
Creamed Spinach Pasta is the ultimate comfort dish that transforms humble ingredients into something truly special. Its creamy elegance and satisfying heartiness make it equally suited for a quick family dinner or an impressive meal for guests.
