This frozen spinach pasta dish is a delicious 30-minute recipe using frozen spinach, spaghetti, Parmesan, and other pantry ingredients.
This recipe for frozen spinach pasta is so simple that I have difficulty finding something to say about it! Except that it is absolutely delicious.
This is a quick dish of spaghetti with spinach and garlic. It uses mostly pantry ingredients, like pasta, frozen spinach, and Parmesan. Nowadays, even cream can be bought as a pantry ingredient.
Another bonus of making pasta with frozen spinach is that dinner is ready in less than 30 minutes.
Check out more super quick pasta recipes: Chicken Parmesan Garlic Pasta, Cream Cheese Pasta, Beetroot Pasta, or Chicken Fusilli Pasta.
This is a repost of one of my most-cooked frozen spinach recipes. The recipe hasn’t changed over the years, but lately, I’ve been adding a couple of tablespoons of sour cream or cream cheese to make the spinach sauce even creamier. Nowadays, I thaw the spinach in the microwave or on the counter; I used to do it in the pot, but the microwave is just faster.
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Recipe ingredients
Frozen spinach. Make more of our favorite recipes using frozen spinach: Spinach Chicken Curry, Beef and Potato Curry, or Spinach Roll.
Pasta: Spaghetti or any other pasta shapes you like.
Dairy: Freshly grated Parmesan, milk, sour cream or cream cheese, and heavy cream.
Other ingredients: Garlic, lemon juice, and some spices.
See the recipe card for full information on the ingredients and quantities required for the frozen spinach pasta dish.
Variations
You can use fresh spinach instead of frozen spinach in this recipe. Clean it well, remove the very long, thick stalks (if necessary), chop it well, and cook it down with the milk, cream, and spices. You can blend the sauce once it's cooked to make it smoother.
Make it vegan by using dairy-free cream, milk, and cheese alternatives in the sauce. I often use nutritional yeast to replace Parmesan and make a dish vegan. Try this amazing Turmeric Pasta with spinach, too.
How to cook pasta with frozen spinach?
- Preparations: Thaw the spinach in the microwave, drain it well in a sieve, and press it lightly using a spoon to remove the excess water. Chop it well. Cook the pasta and make the sauce while the pasta cooks.
Step #1: Cook the chopped spinach in milk for about 5 minutes.
Step #2: Add heavy cream, sour cream or cream cheese, garlic and spices. Cook for another 2-3 minutes until the sauce thickens slightly.
- Step #3: Add Parmesan, stir well, and adjust the taste. Mix with the drained pasta.
Good to know!
After thawing, drain and chop the spinach to avoid a watery sauce and make mixing easier. If the spinach is still too watery, cook it briefly on the stovetop to evaporate excess moisture before adding the milk.
Blend the spinach sauce, if you like, to make it really smooth.
Make in advance and store
Make in advance: You can cook the frozen spinach sauce for pasta and refrigerate it in an airtight container for 1-2 days. Cook the pasta and mix it with the sauce just before serving.
Refrigerate leftover frozen spinach pasta in an airtight container for 2-3 days.
Reheat it in the microwave; it works best.
What to serve with this dish?
Recipe
Frozen Spinach Pasta
Ingredients
- 1 lb frozen spinach 450 g
- 1 lb pasta 450 g, Note 1
- ⅔ cup milk 150 ml
- ½ cup heavy cream 125 ml
- 2 tablespoons sour cream or cream cheese, Note 2
- 3 garlic cloves
- a few gratings nutmeg
- fine sea salt and freshly ground black pepper
- 1-2 teaspoons lemon juice freshly squeezed
- ½ cup Parmesan freshly grated, 50 g, Note 3
Instructions
- Thaw the spinach in the microwave or, if you remember it on time, let it thaw on the counter. Once thawed, drain the spinach in a sieve and press with a spoon to remove excess water. Chop it well; whole leaves can be difficult to mix evenly with the pasta.1 lb frozen spinach/ 450 g
- Cook the pasta: Bring a large pot of water to a boil. Cook the spaghetti according to the package's instructions.1 lb pasta/ 450 g
- Cook spinach: Place the spinach and add the milk. Cover, and let cook on medium heat for 5 minutes.⅔ cup milk/ 150 ml
- Add the cream, sour cream, grated garlic, nutmeg, salt, and pepper to taste and stir for another 2-3 minutes; the sauce should thicken slightly.½ cup heavy cream/ 125 ml + 2 tablespoons sour cream + 3 garlic cloves + a few gratings nutmeg + fine sea salt and freshly ground black pepper
- Adjust the taste with fresh lemon juice and more salt and pepper if necessary. Remove the pot from the heat before adding the Parmesan.1-2 teaspoons lemon juice + fine sea salt and freshly ground black pepper
- Add the freshly grated Parmesan, stir well, and mix the sauce with the drained spaghetti.½ cup Parmesan/ 50 g
- Serve immediately with more grated Parmesan, green salad, or tomato salad.
Notes
- Pasta: You can use any pasta shapes you like; I often choose spaghetti.
- You can substitute sour cream with cream cheese or crème fraîche; they all work well, and I’ve used each of them at different times over the years.
- Parmesan: Use freshly grated Parmesan from a wedge of cheese. Pre-grated cheese contains additives that will prevent it from melting nicely and make the sauce grainy. Remove the saucepan from the stovetop before adding the cheese.
Chris Scheuer says
This sounds wonderful. I can see why your daughter could hardly wait to eat!
mjskitchen says
I can see that I missed A LOT of great dishes while on vacation! Lots of spinach dishes which is perfect for this time of year. The pasta dish has really caught my interest as we love dishes like this. The picture with your daughter is classic. 🙂
grace says
tomato sauce gives me the worst heartburn now so i'm loving a pasta dish without it! very appetizing recipe, adina!
Angie@Angie's Recipes says
It must have been years since I last had some pasta...miss those days that I didn't have to worry about carbs. Yours with spinach looks healthy and very delicious, Adina.
Shashi at Savory Spin says
Adina, I didn't grow up with noodles in Sri Lanka either - but, once my daughter was born, I had to step up my noodle game as she loves that stuff! And I know she would love this - though she might not have been as patient as your daughter was! By the way, your gal is so adorable!
Dawn - Girl Heart Food says
I eat pasta regularly (sometimes a couple times a week). Love this combo with spinach and cream! Your daughter is so cute. Funny how she was wanting to eat and you were talking photos. Hubby always has to wait for me to finish taking photos too, lol. I'm like, nope, not yet 😉 It's almost cold before we sit down!
Anca says
Yummy. The pasta looks so inviting. The recipe sounds great, I like the addition of nutmeg.