Spinach Pasta Sauce

Packed with greens and with a creamy texture that pairs so perfectly with any noodles, this Spinach Pasta Sauce is a most delicious green pasta sauce. And it’s ready in about the same amount of time as it takes to cook the pasta!

Spinach Pasta Sauce

I love vegetable pasta sauces, from Green Pasta Sauce, to Cauliflower Alfredo, Red Pepper Sauce, and now this Spinach Pasta Sauce. It’s such a fun and nutritious way to serve up a variety of ingredients to kids, with bright colors as a bonus.

This spinach pasta recipe has a full 11 ounces of baby spinach in it but has a creamy texture (from ricotta cheese, rather than cream) and a subtle flavor that’s a nice alternative to tomato-based sauces. You can add or subtract flavor as you and your family like, you can use it with any shape of pasta, and you can freeze the sauce for future meals, too.

This spinach sauce is versatile and yummy, and I hope it’s an easy way for you to serve greens to your kids.

Ingredients You Need

Below is a look at the ingredients you need to make this pasta sauce recipe so you know what to have on hand and ready to go.

Olive oil: I like to saute my spinach in olive oil or butter, so you can choose the one you prefer or have. I typically use extra-virgin olive oil and unsalted butter.

Minced garlic: Garlic adds flavor to the spinach; You can mince fresh garlic cloves or use jarred minced garlic.

Onion: Adding minced onion is optional, but it helps to tone down the flavor of the spinach so I usually add it.

Baby spinach: I use a big clamshell container of baby spinach, but you can use two bags of spinach, too. It cooks down so much that we intentionally start with a lot.

Ricotta cheese: Ricotta cheese blends with the vegetables to make a creamy spinach pasta sauce. It has a mild flavor and a lovely texture. If you prefer to make this sauce without dairy, you can substitute thawed frozen peas.

Parmesan cheese: This type of cheese, whether grated or shredded, adds more flavor to the sauce.

Pasta: You can toss the spinach pasta sauce with any pasta you like, including cavatappi, fettuccini, rotini, tagliatelle, or another shape.

Step-by-Step Instructions

Below is an overview of how to make this pasta recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.

1. Add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic and onion, if using. Stir and cook until fragrant.

2. Add the spinach and stir to wilt.

3. Once wilted, turn off the heat.

4. Add the spinach to a blender with the rest of the ingredients to make the sauce.

5. Blend the sauce very smooth, adding a little pasta water to make it easy to blend. Cook the pasta.

6. Add sauce to the cooked pasta and season to taste with salt and pepper. Serve with additional parmesan cheese, if desired.

How to Store

You can make the sauce ahead or store leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 6 months. Thaw to use.

Store leftovers of the pasta tossed with the sauce in an airtight container in the fridge for up to 5 days. Warm through to serve.

Best Tips for Success

• Add onion to the garlic for additional flavor to balance out the spinach.
• Use baby spinach or full-size spinach here. Both work in the dish.
• To make this dairy-free, substitute thawed frozen peas for the ricotta cheese and vegan Parmesan for the dairy Parmesan.
• Season to taste with salt.
• Add lemon zest, cracked black pepper, crushed red pepper flakes, or minced fresh herbs such as fresh basil or parsley to the top of portions for more flavor.

I’d love to hear your feedback on this post, so please comment below to share.

• Add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic. Stir and cook for 2 minutes or until fragrant.

• Add the spinach and stir to wilt.

• When wilted, turn off the heat, cover, and let sit for 5 minutes.

• (If you are using the option with the peas, add them to the pan before you cover it so they thaw as the pan sits.)

• Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve one cup of the pasta cooking water. Drain the pasta and set aside.

• Add the spinach mixture, the ricotta cheese, 2 tablespoon of the pasta cooking water, and the Parmesan to a blender. Blend very smooth, adding a little more water if needed to blend well.

• Add sauce to the cooked pasta and season to taste with salt and pepper. Serve with additional Parmesan cheese and optional toppings, if desired.

• • You can make the sauce ahead or store leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 6 months. Thaw to use.
  • Store leftovers of the pasta tossed with the sauce in an airtight container in the fridge for up to 5 days. Warm through to serve.
  • The garlic and onion helps to balance the spinach flavor. Feel free to double my amounts if you prefer more flavor.

• • Use baby spinach or full-size spinach here.

• • To make this dairy-free, substitute thawed frozen peas for the ricotta cheese.

• • Season to taste with salt.

• • Add lemon zest, cracked black pepper, crushed red pepper, or minced fresh herbs such as basil or parsley to the top of portions for more flavor.

Calories: 331kcal, Carbohydrates: 46g, Protein: 14g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 21mg, Sodium: 170mg, Potassium: 390mg, Fiber: 3g, Sugar: 2g, Vitamin A: 3847IU, Vitamin C: 11mg, Calcium: 171mg, Iron: 2mg