Creamy Spinach & Herb Green Sauce Pasta
This luxuriously creamy pasta features a vibrant green sauce made with fresh spinach, basil, parsley, and mint blended with cream cheese and Parmesan. The herbaceous sauce coats every piece of pasta in silky perfection, finished with toasted pine nuts for a restaurant-quality dish you can make at home in just 35 minutes.
Prep Time : 15 min
Cook Time : 20 min
Servings : 4
15 min
20 min
4
Ingredients
For the Pasta
• 400g rigatoni or penne pasta — this one on Amazon
• 6g salt for pasta water
• 240ml pasta cooking water, reserved
For the Green Herb Sauce
• 200g fresh baby spinach
• 40g fresh basil leaves
• 25g fresh parsley leaves
• 15g fresh mint leaves
• 120g cream cheese, softened at room temperature
• 80g Parmesan cheese, finely grated — this one on Amazon
• 120ml reserved pasta water (for blending)
• Zest of 1 lemon (about 2g)
• 15ml fresh lemon juice
• 2g salt
• 3g black pepper, freshly ground
For Cooking and Finishing
• 60g pine nuts — this one on Amazon
• 30ml extra virgin olive oil
• 4 cloves garlic (20g), minced
• 2g red pepper flakes
• 120ml heavy cream (35% fat)
• Extra Parmesan cheese for serving
• Extra black pepper for serving
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Directions
- Toast the Pine Nuts
Toast 60g pine nuts in a large, dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer immediately to a plate and set aside to prevent burning. - Cook the Pasta
Bring a large pot of water to a rolling boil. Add 6g salt, then add 400g pasta. Cook according to package directions minus 2 minutes for al dente texture. Before draining, use a measuring cup to reserve 240ml of the starchy pasta cooking water. Drain pasta and set aside. - Prepare the Green Herb Sauce
While pasta cooks, combine 200g spinach, 40g basil, 25g parsley, and 15g mint in a food processor or high-powered blender. Pulse 8-10 times until roughly chopped. Add 120g cream cheese (cut into chunks), 80g Parmesan, lemon zest, 15ml lemon juice, 2g salt, 3g black pepper, and 120ml of the reserved pasta water. Blend on high for 45-60 seconds until completely smooth and vibrant green with no visible herb pieces. - Sauté the Aromatics
In the same large skillet used for pine nuts, heat 30ml olive oil over medium heat. Add 20g minced garlic and 2g red pepper flakes, cooking for 45-60 seconds until fragrant but not browned, stirring constantly to prevent burning. - Combine Sauce and Pasta
Reduce heat to medium-low. Pour the green herb mixture into the skillet with the garlic, stirring to combine. Let it warm through for 2 minutes, stirring occasionally. Add 120ml heavy cream and stir until fully incorporated. Add the drained pasta to the skillet, tossing to coat every piece. Gradually add the remaining 120ml pasta water, 60ml at a time, tossing continuously until the sauce achieves a glossy, creamy consistency that coats the back of a spoon. - Finish and Serve
Remove from heat and taste, adjusting seasoning with additional salt and pepper if needed. Divide pasta among four warmed bowls. Top each serving with toasted pine nuts, a generous grating of fresh Parmesan, and a crack of black pepper. Serve immediately while steaming hot.
*Notes :
- The key to this sauce’s brilliant green color is using room temperature cream cheese and not overcooking the herbs. Cold cream cheese won’t blend smoothly and can create a grainy texture.
- Don’t skip reserving the pasta cooking water—the starch in this water is essential for creating a silky sauce that clings to the pasta. Add it gradually to control the consistency.
- For best results, use freshly grated Parmesan cheese rather than pre-grated. The sauce will be smoother and more flavorful, and pre-grated cheese often contains anti-caking agents that prevent proper emulsification.
Nutrition Facts
( per serving )
Calories
~835 kcal
Protein
30 g
Fat
45 g
Carbs
82 g
Calories
~835 kcal
Protein
30 g
Fat
45 g
Carbs
82 g
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Creamy Spinach & Herb Green Sauce Pasta
Ingredients
Method
- Toast 60g pine nuts in a large, dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer immediately to a plate and set aside to prevent burning.
- Bring a large pot of water to a rolling boil. Add 6g salt, then add 400g pasta. Cook according to package directions minus 2 minutes for al dente texture. Before draining, use a measuring cup to reserve 240ml of the starchy pasta cooking water. Drain pasta and set aside.
- While pasta cooks, combine 200g spinach, 40g basil, 25g parsley, and 15g mint in a food processor or high-powered blender. Pulse 8-10 times until roughly chopped. Add 120g cream cheese (cut into chunks), 80g Parmesan, lemon zest, 15ml lemon juice, 2g salt, 3g black pepper, and 120ml of the reserved pasta water. Blend on high for 45-60 seconds until completely smooth and vibrant green with no visible herb pieces.
- In the same large skillet used for pine nuts, heat 30ml olive oil over medium heat. Add 20g minced garlic and 2g red pepper flakes, cooking for 45-60 seconds until fragrant but not browned, stirring constantly to prevent burning.
- Reduce heat to medium-low. Pour the green herb mixture into the skillet with the garlic, stirring to combine. Let it warm through for 2 minutes, stirring occasionally. Add 120ml heavy cream and stir until fully incorporated. Add the drained pasta to the skillet, tossing to coat every piece. Gradually add the remaining 120ml pasta water, 60ml at a time, tossing continuously until the sauce achieves a glossy, creamy consistency that coats the back of a spoon.
- Remove from heat and taste, adjusting seasoning with additional salt and pepper if needed. Divide pasta among four warmed bowls. Top each serving with toasted pine nuts, a generous grating of fresh Parmesan, and a crack of black pepper. Serve immediately while steaming hot.