Creamy Spinach Pasta Recipes

Steps:

• Saute garlic in butter over very low heat for 2 minutes.
• Add wine, bring to a boil, add spinach and reduce heat to low.
• Add cream cheese and stir until melted.
• Add milk, increase heat to medium high and stir until sauce is smooth and heated through.
• Remove from heat, add Parmesan and stir until cheese melts.
• Serve over hot, drained pasta.

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Steps:

• in large nonstick skillet, heat oil over med-high heat, brown chicken and transfer to a bowl.
• drain off any fat from pan, add onion (not green onion) garlic and black pepper, fry over medium heat until onion is soft, about 5 minutes, sprinkle with flour, cook stirring for 1 minute.
• return chicken along with juices from chicken to pan.
• add evaporated milk, cook stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes. adjust seasoning if needed.
• meanwhile, in pot of boiling salted water cook penne until tender but firm, about 12 minutes, add spinach, drain and return to pot, add chicken mixture, red pepper, basil, lemon juice and green onions: toss to combine.
• serve while hot. if desired spinkle indivdual servings with hot pepper flakes.

Steps:

• Bring a large stock pot of salted water to a boil.
• Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
• At this point drop the pasta into the boiling water and cook per the package directions until al dente.
• Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
• Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
• Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.