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This creamy spinach pasta is packed with vegetables in a cheesy green sauce. Whether you’re looking for a comforting yet wholesome dinner or an elegant meal to impress, this 20 minute meal is sure to become a new favorite.
The spinach pasta sauce comes from a blend of sautéed zucchini, fresh spinach, and basil, which add both depth of flavor and a gorgeous hue. Boursin cheese adds the creaminess.
Finished with a squeeze of fresh lemon juice for brightness, this dish is both refreshing and satisfying, making it a perfect weeknight meal. Pair it with sheet pan salmon and green beans or an air fryer filet. Or try this creamy broccoli pasta for another veggie-packed pasta!
Table of Contents
Why You’ll Love This Recipe
If you’re ever trying to squeeze more vegetables into your meals, spinach pasta sauce is the perfect way to do it. I find blending everything together into a simple, cheesy green sauce makes it more palatable for kids…and adults too. You’ll love this spinach pasta because:
- 20 minute meal – It’s easy and fast!
- Simple ingredients – Just 6 basic ingredients that are easy to find.
- Spring pasta – This is a great seasonal spring recipe with zucchini, spinach, and basil.
This Mediterranean diet recipe is easy to make gluten free and dairy free, as well as an HYH diet with edits.
Ingredients
Here are some details on what to look for with some ingredients. The full list of ingredients is available in the recipe card below.
- Pasta – I used spaghetti, but any pasta shape will work!
- Zucchini – This recipe works with lots of different green vegetables so you can easily replace or add broccoli, peas, or asparagus. You’ll just need to boil them the same way.
- Spinach – This can also be substituted with kale or arugula, but it will have a stronger flavor. I recommend using fresh. If using frozen, you will need to decrease the amount added by half and defrost before adding.
- Basil – Use fresh and not dried basil! This adds flavor to the sauce.
- Boursin cheese – This recipe is a version of my Boursin cheese pasta, but packed with veggies. I recommend the Garlic and Herb version for best results. You can find this at Costco in an economical 3 pack, or at most grocery stores.
Substitutions
- Vegetables – Zucchini can be substituted with a variety of vegetables – broccoli or asparagus would be my suggestions.
- Gluten free – Use a gluten free pasta. I like Jovial.
- Dairy free – Use dairy free Boursin cheese.
- Migraine diet – Omit the lemon juice.
How to Make Spinach Pasta
Step 1: Bring a large pot of salted water to a boil. Add the zucchini and cook for 5 minutes until fork-tender. Don’t drain the water after cooking the zucchini.
Step 2: While the zucchini cooks, add the spinach, basil, Boursin, garlic powder, salt, pepper, and lemon juice (if using) to a blender.
Step 3: Add the boiled zucchini plus 2/3 cup of the boiling water to the blender.
Step 4: Blend everything till very smooth. Taste and adjust seasonings if needed.
Step 5: Add the pasta to the pot of boiling water and cook until al dente, stirring every few minutes.
Step 6: Drain the pasta and return it to the pot. Add the spinach pasta sauce and stir to combine. Serve with basil leaves and more black pepper on top if desired.
Recipe Tip
Use a good quality blender like a Vitamix or Nutribullet to get the sauce super smoothie. The sauce won’t be as smooth with an immersion blender.
Serving Suggestions
- Protein – Add grilled or cast iron roasted chicken, shrimp, or sliced steak like this air fryer NY strip steak.
- Vegetables – If you’d like to add more vegetables, I’d recommend cooking them in a separate pan. Mushrooms, cherry tomatoes, broccoli, and corn or peas would all be great.
- Sides – Pair this with a simple salad like this butter lettuce salad or apple fennel salad.
- Bread – This is delicious with a warm baguette to soak up the cheesy green sauce!
Storage Information
This pasta will store well in the fridge for 3-4 days, well-covered.
To reheat, add a splash of cream or broth while cooking over medium low heat in a pan. This will help to smooth out the sauce. Cook till fully warmed through.
For freezer storage, place in a freezer-safe container or bag. I recommend using a shorter pasta if you know you will be freezing this, like penne or rigatoni. Freeze up to 3 months and defrost overnight in the fridge. You can also freeze the spinach sauce separately!
Recipe FAQ
Yes, the best substitute would be kale, although the flavor will be stronger. I recommend parboiling it with the zucchini to soften the flavor and the texture. Another option is to use arugula/rocket, which would be a more peppery flavor.
Because frozen spinach contains a much larger amount as it has already been wilted down, you would need to decrease the overall amount added. Since we’re relying on fresh flavors, I recommend using fresh spinach for best results.
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Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Creamy Spinach Pasta
Ingredients
- 1 zucchini, cut into 1/2 inch chunks (about 1 1/2 cups)
- 12 oz. spaghetti or your favorite pasta
- 4 cups spinach
- 1/4 cup fresh basil leaves packed, plus more for topping
- 1 5.3 ounce Boursin garlic and herb cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground black pepper
- Optional: Juice of 1/2 lemon
Instructions
- Bring a large pot of salted water to a boil. Add the zucchini and cook for 5 minutes until fork-tender. Don’t drain the water after cooking the zucchini.
- While the zucchini cooks, add the spinach, basil, Boursin, garlic powder, salt, pepper, and lemon juice (if using) to a blender. Then add the boiled zucchini plus 2/3 cup of the boiling water to the blender and blend until very smooth. Taste, adjusting seasonings if needed.
- Add the pasta to the pot of boiling water and cook until al dente, stirring every few minutes.
- Drain the pasta and return it to the pot. Add the spinach pasta sauce and stir to combine. Serve with basil leaves and more black pepper on top, if desired.
Notes
- Substitutions – This recipe would work with lots of green veggies! Feel free to add broccoli, peas, asparagus, or kale into the boiling water in step 1.
- Spinach pasta sauce – This sauce can be made and frozen for up to 3 months, then used as needed!
- Gluten free/dairy free – Use gluten free pasta and dairy free Boursin.
- HYH diet – Omit lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe on Friday and it was a hit!! Specially with my 4 and 2 year old kids. It was delicious, creamy and we got some veggies in our system. Will definitely make this a staple dish at our home.
Thanks so much, Ariela. I’m thrilled they enjoyed it. We call it “Hulk” pasta for the kids. 🙂
Delicious and easy! The photos look awesome too!
Thanks, Geof!
Easy and great taste. I added some shrimp
Really tasty with the veggies and the Boursin cheese just makes it. Kids ate all of it and loved that it was green.