Spinach and Mascarpone Pasta

This spinach and mascarpone pasta is a creamy goodness that can be on your table in 30 minutes or less! An easy and wholesome meatless meal!

Made in under 30 minutes, this vegetarian pasta recipe is great if you are short on time but want to get a well-rounded and satisfying meatless meal on the table. I have already cooked this recipe in under 20 minutes!

It is a wonderful recipe to use fresh spinach when in season.

A nice bonus is that kids really like it, even though it has spinach, because it’s so creamy and fun to eat.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your spinach and mascarpone pasta!

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5 from 1 vote

Spinach and Mascarpone Pasta

By Christina

Yields: 6 servings

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

This spinach and mascarpone pasta is a creamy goodness that can be on your table in 20 minutes or less! An easy and wholesome meatless meal!

Ingredients

• 1 pound uncooked pasta, I like to use tagliatelle
• 2 tablespoons (28 g) olive oil
• 1 tablespoon (14 g) butter
• 3 garlic cloves, sliced
• Scant 1/4 teaspoon ground nutmeg, or to taste
• 14 ounces (397 g) fresh spinach, finely sliced
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup (120 ml) heavy cream or heavy whipping cream
• 5 1/3 ounces (151 g) mascarpone cheese
• 2/3 cup (67 g) freshly grated parmesan cheese

Instructions

• Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions (reserve about half a cup of the pasta water prior to draining it).
• While the pasta is cooking, add the olive oil, butter, garlic cloves, and nutmeg to a skillet over medium heat.
• Once the butter has melted, add the spinach and sauté for about 3-5 minutes until wilted, dark, and deliciously intense in flavor. Most of the liquid should be gone.
• Season with salt and pepper to taste, then add the heavy cream, mascarpone, and two tablespoons of the pasta water. Bring to a boil and then season again. Take the skillet off the heat.
• Add the drained pasta to the skillet and stir into the sauce. Add the parmesan and toss until coated (add a tablespoon of the pasta water so it doesn’t get too thick, gradually adding more as needed until you get a creamy consistency). Season with salt and pepper again as needed.
• Serve immediately.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!