Cheesy spinach pasta || Palak pasta #greenpasta

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and adds a different flavor profile.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

Blanch 200 grams of spinach in 1 liter of water with 2 teaspoons of salt for about 1 minute.

Transfer the blanched spinach to ice cold water for about 5 minutes to prevent further cooking and retain color.

Drain the spinach using a sieve.

Transfer the drained spinach to a blender and blend it with 3-4 basil leaves to a smooth puree; set aside.

In a pot, add salt to the water and bring it to a boil, then add 2 cups of pasta and cook according to package instructions (about 9 minutes).

Check one pasta piece for doneness, then drain the pasta, saving 1 cup of the pasta boiling water.

Add 1 teaspoon of olive oil to the drained pasta to prevent sticking.

In another pan, heat 2 teaspoons of oil and add 1 tablespoon of finely chopped garlic; sauté on low to medium heat for 10-15 seconds until the raw smell is gone.

Add the spinach basil puree to the pan along with some pasta water from the blending jar and mix well.

Season the mixture with salt and 1/2 teaspoon of crushed pepper, being cautious with the salt since cheese will be added next.

Add 1/2 cup of grated cheese (or 2 slices/cubes of processed cheese) to the pan and mix until the cheese is dissolved and the sauce is creamy.

If the sauce is too thick, add reserved pasta water to thin it out as desired.

Add the boiled pasta to the sauce and mix well until combined; the dish is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens