Creamy Spinach & Herb Green Sauce Pasta

Bowl of rigatoni pasta coated in vibrant green spinach and herb cream sauce, topped with toasted pine nuts and Parmesan cheese

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.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 835

Ingredients Method Notes

Ingredients

For the Pasta

400 g rigatoni or penne pasta
6 g salt for pasta water
240 ml pasta cooking water reserved

For the Green Herb Sauce

200 g fresh baby spinach
40 g fresh basil leaves
25 g fresh parsley leaves
15 g fresh mint leaves
120 g cream cheese softened at room temperature
80 g Parmesan cheese finely grated
120 ml reserved pasta water for blending
Zest of 1 lemon about 2g
15 ml fresh lemon juice
2 g salt
3 g black pepper freshly ground

For Cooking and Finishing

60 g pine nuts
30 ml extra virgin olive oil
4 cloves garlic 20g, minced
2 g red pepper flakes
120 ml heavy cream 35% fat
Extra Parmesan cheese for serving
Extra black pepper for serving

Method

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.