Pasta in Spinach Sauce
This twist on classic creamy pasta sauce recipe blends cooked spinach, basil, Gruyere cheese and a bit of cream cheese for a velvety, rich sauce recipe. Packed with vibrant greens, this 10-minute pasta sauce is made for tossing with spaghetti or spooning over roasted potatoes.
Servings: 4
Ingredients
- 8 ounces baby spinach
- 2 ounces cream cheese
- ½ cup shredded Gruyere cheese
- ½ cup fresh basil leaves packed
- 2 tablespoons lemon juice
- 2 cloves garlic
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 16 ounces spaghetti cooked according to package directions
Instructions
- Bring a large pot of water to a boil. Add the spinach and cook for 2 to 3 minutes, until wilted and bright green.
- Use tongs to transfer the spinach to a colander. Drain well, then squeeze out any excess liquid with the back of a spoon or a clean kitchen towel.
- In a high-powered blender, combine the spinach, cream cheese, Gruyere, basil, lemon juice, garlic, salt, black pepper and red pepper flakes. Blend until completely smooth.
- If the sauce is too thick, add up to ¼ cup of the reserved hot water (from boiling the spinach) and blend again until you reach your desired consistency.
- Toss with freshly cooked spaghetti and serve.
Notes
While you’re making the sauce, reuse the same pot of boiling water to cook your pasta.