There’s plenty to love about this spinach pasta recipe. It’s packed with vibrant spinach, it’s luscious and creamy, and so simple to make.
Not keen on hot smoked salmon tonight? Swap it for pan fried bacon!
Ingredients
Method
Trim the roots off the spinach and discard. Rinse spinach under cold water to remove any dirt or grit, especially between the stems and leaves. Pat dry, roughly chop.
Heat the oil in a medium saucepan over medium heat. Add onion and garlic, season with salt and pepper and cook, stirring for 4-6 minutes, or until soft. Add English spinach and cook for 3 minutes, or until wilted. Add the cream cheese and cook for 1 minute, until combined.
Remove from heat, add parmesan. Using a hand stick blender, blend until smooth. Set aside.
Cook the pasta in salted boiling water according to packet instructions. Drain, reserving 1/3cup (80ml) pasta cooking water. Add the pasta to sauce and toss to coat. Add the spinach leaves and the salmon and stir to just coat.
Divide spinach pasta between bowls and serve.
Spinach pasta tips
Make sure to keep the spinach leaf stalks for this creamy spinach pasta recipe. They become tender when cooked.
Spinach pasta recipe variation
You can swap out the hot smoked salmon for crispy pan-fried bacon, if preferred.
Did you know?
English spinach has smaller, more delicate leaves so store it unwashed in a plastic bag or airtight container in the refrigerator for up to 2 days.
Leaves bruise easily so best to use as soon as possible. Trim root ends of the bunch and wash thoroughly to remove any grit from the stems before using in spinach pasta.
