Spaghetti con crema di spinaci

Everybody loves pasta. Always using the standard sauces could get boring so be adventurous. In the end everything works with pasta, not always a perfect match. But as the world of pasta is quite a vast one, you’ll find the perfect pasta for every sauce.

Today it will be spaghetti with spinach cream saucespaghetti crema di spinacio


  • 300 g of pasta per person (spaghetti, linguine, cappellini, tagliatelle, whatever)
  • salt
  • at least 3 litres of water

for the sauce

  • 500 g fresh spinach
  • 1 shallot
  • a bit of dried garlic (hate to peel garlic, so always the dried version for me)
  • 0.5 l vegetable broth
  • fresh ground nutmeg, fresh ground pepper, evt. salt
  • 100 g cream cheese (either just ricotta or your preferred cream cheese)
  • olive oil


  • Heat 1 tbsp olive oil in a large pot
  • Add the shallot and let it become translucent
  • Put in the washed spinach, add a bit of salt, stir and cover the pot
  • Let it steam for several minutes, stir regularly
  • The leaves get smaller after a while of steaming. When you only have a layer on the ground of the pot, add in the vegetable broth and let cook for 20 minutes
  • Mix the sauce and season with nutmeg and pepper
  • Verify if you need some salt (cautious! you can always add salt in your plate, you can’t remove)
  • Let the sauce simmer on small heat
  • In a large pot: bring the water to a boil, add 1-2 tsp of salt
  • Add your preferred pasta and let cook (6 to 10 minutes depending on the pasta)
  • When the pasta is ready take one tbsp of the cooking water and add it to the sauce, stir
  • Strain your pasta and disperse the pasta to 4 deep plates. Add the sauce and top each plate with one heaping tsp of cream cheese
  • Serve and enjoy


-works with any salad or even chard leaves, just adapt the seasoning to your taste

-any cream cheese, even a creamy blue cheese like Gorgonzola is fine

-nutmeg, please not the already grounded version tastes like nothing, just use fresh grounded. Once you’ve used fresh ground nutmeg you never ever use the already grounded again. The same is true for pepper. And I’m not talking about already grounded cheese (DON’T ! NEVER !)

Bon appètit


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