Creamy Spinach & Pea Pasta Recipe – Easy Italian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Creamy Spinach & Pea Pasta Recipe – Easy Italian Comfort Food

Hey everyone! If you’re anything like me, sometimes you just need a big bowl of comforting pasta. This creamy spinach and pea pasta is exactly that – a hug in a bowl! It’s quick enough for a weeknight, but feels special enough for a cozy weekend dinner. I first made this when I was craving something green and fresh, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This pasta is seriously good. It’s creamy, dreamy, and packed with hidden veggies (perfect for picky eaters!). Plus, it comes together in under 30 minutes, making it a lifesaver on busy evenings. It’s a simple dish, but the flavors are surprisingly complex and satisfying. Honestly, who can resist a vibrant green pasta sauce?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup Pasta
• 1 cup Spinach
• 0.5 cup Green peas
• 0.5 piece Zucchini
• 0.5 piece Onion
• 3-4 tablespoons Cream cheese
• 0.5 cup Cooking cream
• 1 teaspoon Lemon juice
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Dried Italian herb
• 1 tablespoon Butter
• Salt to taste

Ingredient Notes

A few little things that make this recipe shine:

• Italian Herbs: Don’t skimp on the Italian herbs! They really bring that classic Italian flavor. I love using a mix of oregano, basil, and thyme.
• Cream Cheese: This is my secret weapon for an extra-rich and creamy sauce. It adds a tanginess that balances the sweetness of the peas.
• Pasta Water: Seriously, don’t forget to reserve about a cup of pasta water before draining! It’s liquid gold for adjusting the sauce consistency and helping it cling to the pasta. It’s the key to a perfectly emulsified sauce.
• Spinach: Fresh spinach is best, but frozen works in a pinch (just make sure to squeeze out all the excess water!).

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, get your pasta cooking. Bring a pot of salted water to a boil, add your pasta, and cook according to package directions until al dente. Remember to reserve about 1 cup of that starchy pasta water before draining!
2. While the pasta is cooking, let’s make the sauce. In a large pan, melt half the butter over medium heat. Add the chopped onion and zucchini and sauté until the onions are translucent – about 5-7 minutes. Add the green peas and cook for another 2-3 minutes. Transfer this veggie mixture to the cooked pasta.
3. In the same pan, melt the remaining butter. Add the remaining zucchini and peas and cook until slightly softened. Now, throw in the spinach and cook until it’s wilted – it happens quickly!
4. Time for the creamy magic! Pour in the cooking cream, cream cheese, Italian herbs, garlic powder, and lemon juice. Stir everything together until the cream cheese is melted and the sauce is smooth. Let it cool slightly, then carefully blend it with an immersion blender (or transfer to a regular blender) until it’s beautifully smooth.
5. Finally, combine the green sauce with the pasta and vegetables. Add a splash of that reserved pasta water to adjust the consistency – you want it nice and creamy, but not too thick. Heat everything through until bubbly and serve immediately!

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go – it will continue to cook slightly in the sauce.
• Taste as you go. Adjust the seasoning with salt and pepper to your liking.
• Blending the sauce: Be careful when blending hot liquids! Vent the blender lid to prevent pressure buildup.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the butter for olive oil, the cream and cream cheese for cashew cream, and you’re good to go! My vegan friend, Priya, swears by this version.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta. There are some really great options available now!
• Spice Level Adjustment: Add a pinch of red pepper flakes to the sauce for a little kick. My husband loves it with a generous sprinkle!
• Quick Weeknight Version: Use pre-cut vegetables to save even more time.
• Add Protein: Grilled chicken, shrimp, or Italian sausage would be delicious additions.

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas for rounding out the meal:

• A simple side salad with a light vinaigrette.
• Garlic bread for dipping into the creamy sauce.
• A glass of crisp white wine (more on that in the FAQs!).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce if needed.

FAQs

Let’s answer some common questions:

• What type of pasta works best in this recipe? Penne, fusilli, or rotini are all great choices because their ridges help hold the sauce.
• Can I use frozen spinach and peas? Absolutely! Just make sure to thaw them completely and squeeze out any excess water.
• How can I make the sauce less thick/more thick? Add a splash of reserved pasta water to thin it out, or simmer it for a few minutes longer to thicken it up.
• Can this dish be made ahead of time? You can make the sauce ahead of time and store it in the refrigerator. Just reheat it and add the cooked pasta when you’re ready to serve.
• What wine pairs well with this creamy pasta? A crisp Pinot Grigio or Sauvignon Blanc would be lovely!

Enjoy! I hope you love this creamy spinach and pea pasta as much as my family does. Let me know in the comments if you try it and what you think!