There’s something wonderfully comforting about a bowl of creamy pasta, especially when it’s packed with vibrant spinach and sprinkled with cheese. This recipe is my reliable answer to busy evenings when I crave a meal that’s both nourishing and effortlessly satisfying. Whether you’re cooking for family, friends, or simply treating yourself, this dish adapts beautifully to whatever you have on hand. I’ve included some of my favourite topping ideas, ranging from succulent salmon and tender chicken to crunchy toasted walnuts, so you can tailor your bowl to suit your mood or what’s in your fridge.
I’d love to know what toppings you reach for when you need a quick, delicious supper, feel free to share your favourites!
Serves Four
Ingredients
- 2 tablespoons olive oil
- 240g washed fresh spinach leaves
- 200g soft cream cheese with herbs (such as Philadelphia with herbs)
- 2 large cloves of garlic, pressed or minced
- ¼ teaspoon or large pinch of chilli flakes
- Good pinch of ground nutmeg
- Salt and pepper to taste
- 400g dried pasta (I use wholemeal pasta twists, but any favourite variety will do)
- Grated Parmesan cheese, to serve
Additional Topping Options
- Cooked Salmon: Cut into cubes. I gently sauté two salmon steaks in butter and pepper in the pan first, then lift them out when just cooked and leave to rest before making the pasta.
- Cooked Chicken: Torn into strips and prepared as above. Just ensure the chicken breast is cooked through. You can slice the chicken before pan-frying to speed up the cooking time.
- Toasted Walnuts: Toast either in the pan or use an air fryer (5 minutes at 180°C).
- Mushrooms: I had some washed and chucky sliced mushrooms left over the other night, so I used them. I cooked these first in the oil and chilli flakes. they do create some liquid so I let that cook off slightly before adding the other ingredients to the pan. (check fluid level as you may not require any additional liquid from the boiling pasta.
Method
- Start by cooking the pasta. Add the dried pasta to a pan of boiling salted water. Bring back to the boil and simmer. Note: you want your pasta al dente, just cooked with a bit of bite.
- Allow the pasta to simmer for around 6 minutes before starting the spinach and cheese sauce. In a large frying pan, or ideally a wok, heat the olive oil (take care not to let it get too hot, as it will burn). Add the chilli flakes and let them heat for 20 seconds, then add all the spinach and garlic. At first, the pan will be full of leaves but keep turning them with a spatula and you’ll see the spinach start to wilt quite quickly.
- At this stage add the tub of cream cheese to the pan, breaking it up and stirring it into the spinach leaves.
- Add 4 tablespoons of the starchy pasta cooking water to the cheese and spinach mixture and mix in.
- By now, your pasta should be just cooked. Quickly drain it and add to the spinach and cheese sauce. Stir and fold everything together so the sauce coats all the pasta. Turn off the heat and now add your chosen topping (salmon, chicken, or walnuts).
- Adjust the seasoning, adding plenty of freshly ground black pepper. Serve in large pasta bowls with a generous sprinkle of grated Parmesan cheese.
For a nutritious and healthy supper, serve with a fresh green salad.
Enjoy! x