This post contains affiliate links.
This creamy spinach pasta dish is one of those recipes I come back to again and again, not just because it’s comforting, but because it genuinely helps me feel nourished! It comes together in no time and it’s a one pot meal!
I’ve been anemic my entire life! As a vegetarian, getting enough iron has always been a challenge, and eating piles of leafy greens every day is easier said than done! I dread having to eat bitter, sad salads, so over the years, I’ve learned that the best way for me to eat well is to build nutrition into food I already crave. Cozy, hearty pasta included!
This recipe uses eight cups of spinach, which sounds like a lot, but once it wilts into the sauce, it becomes silky, creamy and mellow! You’d never guess how much spinach is hiding in there. I pair it with mushrooms, which are another plant-based source of iron and also help support iron absorption.
To keep this dish iron-rich, I use dairy-free Boursin/ cheese. Calcium can inhibit iron absorption, so swapping traditional dairy for a plant-based option lets me enjoy a creamy pasta without losing all the nutrition in this creamy spinach pasta! I also finish the sauce with a squeeze of lemon for some Vitamin C, which helps boost iron absorption and brightens the whole dish!
This creamy spinach pasta is perfect if:
- You struggle to eat enough greens
- You follow a vegetarian diet
- You want a creamy pasta without heavy cream
- You’re looking for iron-conscious meals that still feel indulgent
It’s also a great way to use up a big box of spinach before it goes bad in the fridge!
Make This Recipe Yours!
This is a fairly flexible meal so feel free to swap out or add extra veggies! You can swap or add:.
- Greens: Kale, collard greens, swiss chard, bok choy, or whatever greens your like!
- Veggies: frozen peas, edamame, beans, diced carrots, cherry tomatoes, etc
- Spices: add Italian seasoning, Old Bay, paprika, red chili flakes and more to help spice it up!
- Herbs: Use parsley, dill, mint, basil, scallions, chives, whatever you have on hand!
This creamy spinach pasta has become part of my regular rotation because it supports my health without feeling restrictive. It’s cozy, filling, and deeply satisfying, and it reminds me that nourishing food doesn’t have to feel like a struggle!
If you’ve ever felt stuck between wanting comfort food and wanting to feel your best, this recipe is worth keeping close!
Print
Creamy Spinach Pasta
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Creamy spinach pasta made with 8 cups of spinach, mushrooms, and a dairy-free sauce. A cozy, nourishing vegetarian dinner that doesn’t taste healthy.
Ingredients
- 2 tbsp butter or your choice of oil
- 2 cups (156 g) mushrooms (portobello, cremini, oyster, etc), 1/4 inch dice
- 1 cup (100 g) shallots or red onions, thinly sliced
- 3 garlic cloves, minced
- 8 cups (8 oz) baby spinach, coarsely chopped
- 2 cups vegetable stock
- 1 1/4 cup ditalini pasta
- 3 oz dairy-free Boursin or cheese
- 1/4 cup parsley, finely chopped
- 1/4 cup basil, finely chopped
- salt and pepper to taste
- 2 tbsp lemon juice
Instructions
In a 10-inch skillet over medium-high heat, add butter. Once it’s melted, add mushrooms and a pinch of salt. Sauté for 8 minutes or until they just start to brown. Add shallots and sauté for 5 minutes; the onion should be translucent and softened. Add garlic and sauté for 1 minute. Add the spinach to the pan with a pinch of salt, stirring gently until it starts to wilt. I added it in two batches to make mixing easier. Sauté for 5 minutes or until it’s cooked down and wilted. Add the vegetable stock and pasta, stirring until well combined. Bring to a boil, then simmer, covered, over medium-low heat for 14 minutes, stirring occasionally. Add cheese, parsley, basil, and salt and pepper to taste. Mix well, then cook over medium-high heat until the sauce is thick and creamy, about 3 minutes. Stir in lemon juice and serve while warm.
Notes
- Use oil to make it vegan
- you can swap out any herbs you like for the parsely (chives, scallions, dill, mint, etc)
- inspired by Melissa Clark’s recipe for Orzo Spinach with Feta
- Prep Time: 15 minutes
- Cook Time: 40 minutes
