Spinach Pasta: How to Make Cheesy Spinach Pasta with Herbs

Spinach Pasta

This cheesy spinach pasta with herbs is creamy and rich tasting in its velvety seasoned sauce. You would hardly believe this simple recipe is lower in calories than a classic white cheese pasta sauce such as an alfredo sauce that is heavy with cream, butter and piling up the cheese. In this post, I will show you how to create this meatless main dish and also pass along some great tips that can help save you time as well preparing it.

The Benefits of Making a Meatless Pasta Dish with Spinach and Cheese

You can’t beat how delicious just incorporating these few ingredients are after you finally sit down to eat this meat free main dish.

This pasta recipe is also so easy to cook. Besides, a bit of chopping the onion and garlic, you’re just assembling the ingredients, boiling the spaghetti and cooking up a sauce.

This easy spinach spaghetti can save laboring in the kitchen too long. It is a fast dinner to prepare.

Though this spaghetti may taste fattening, it actually is a lower calorie dish for those pasta lovers that can’t get enough of their creamy cheese sauces and dieting.

Tips and Tricks for Making the Best Cheesy Spinach Spaghetti

You don’t need to cook up the frozen spinach and drain it. I buy a bag and measure out what I need before adding it directly to the sauce later.

Always remember to save some of the pasta water that you cooked the spaghetti in before draining it. The reason is that there is gluten in the water that also helps thicken up the sauce. This is especially helpful if you’re making dinner and have already combined a sauce with your pasta, but not everyone is at the table or are running late. Adding some of this water will lubricate the sauce nicely instead of it becoming too dry.

I wish that you give this spinach spaghetti with herbs and cheese a try because it really is incredible. You also may want to check out my garbanzo bean pasta recipe, which is another popular meatless dinner we enjoy here. Please share these recipes with your family and friends and come back to my blog for more home-tested recipes from my kitchen.

Spinach Pasta

1 cup of frozen spinach
2 tablespoons of extra virgin olive oil
1/4 cup of finely chopped onions
2 cloves of garlic, finely minced
2 teaspoons of cornstarch
1 ½ teaspoons of dried basil
1 chicken bouillon cube
1 cup of milk
1/3 cups of water
1/4 cup of grated Parmesan cheese
3/4 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of reserved pasta water

Cook the pasta and drain, but reserve about two tablespoons of this pasta water.

In your saucepan, add the oil and gently brown the chopped onion and minced garlic until golden brown.

In a large measuring cup, mix together the cornstarch, milk, and 1/3 cup of water, dried basil, salt, pepper, and Parmesan cheese till well combined.

Stir the cornstarch and milk mixture into the browned onions and garlic.

Add the bouillon cube and frozen spinach and keep stirring until the sauce thickens somewhat so that you can pour it over your cooked, drained pasta.

ENJOY!

Spinach Pasta
This cheesy spinach pasta with herbs is creamy and rich tasting in its velvety seasoned sauce, but with fewer calories than a classic white cheese sauce.
Course: Dinner, Entree, Main Dish
Cuisine: American
Keyword: cheese sauce, cheesy spinach pasta with herbs, easy pasta recipe, low-calorie pasta, meatless pasta recipe, spinach pasta, spinach spaghetti
Author: Mary Balandiat
Ingredients
  • 1 cup of frozen spinach
  • 2 tablespoons of extra virgin olive oil
  • 1/4 cup of finely chopped onions
  • 2 cloves of garlic finely minced
  • 2 teaspoons of cornstarch
  • 1 ½ teaspoons of dried basil
  • 1 chicken bouillon cube
  • 1 cup of milk
  • 1/3 cups of water
  • 1/4 cup of grated Parmesan cheese
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of reserved pasta water
Instructions
  1. Cook the pasta and drain, but reserve about two tablespoons of this pasta water.
  2. In your saucepan, add the oil and gently brown the chopped onion and minced garlic until golden brown.
  3. In a large measuring cup, mix together the cornstarch, milk, and 1/3 cup of water, dried basil, salt, pepper, and Parmesan cheese till well combined.
  4. Stir the cornstarch and milk mixture into the browned onions and garlic.
  5. Add the bouillon cube and frozen spinach and keep stirring until the sauce thickens somewhat so that you can pour it over your cooked, drained pasta.
  6. ENJOY!
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