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the best spinach green sauce pasta
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4 from 1 vote

Spinach pasta recipe | Green pasta sauce

Spinach pasta with green pasta sauce, with vegetables sneaked and you can blend everything to make this creamy green sauce.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: Global
Servings: 2


  • 1 cup Pasta Fusilli
  • 1 cup Spinach
  • ½ cup Green peas Divided
  • ½ Zucchini Divided
  • ½ Onion
  • 3 to 4 tablespoon Cream cheese I used herb flavored cream cheese
  • ½ cup Cooking cream Refer notes
  • 1 teaspoon Lemon juice
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Dried Italian herb Basil/ Oregano/ or Mixed Italian herbs
  • 1 tablespoon Butter Divided
  • Salt as needed


Cook pasta

  • Take a large sauce pan/ cooking pot and pour 6 cups water to begin with.
  • Bring to boil (cover with lid to make it quick) and add pasta, along with salt as well as few drops of olive oil to it (optional).
    1 cup Pasta
  • Bring to boil and put the flame to medium. Refer the pasta package for cooking time. Mine was 10 mins, so I cooked until 10 mins and 'al dente' - not too firm as well as not too soft).
  • Drain from water (a colander helps) and reserve about a cup of water which will be handy later if needed.
  • I keep it covered until using in recipe.

Saute veggies

  • In a fry pan, add ½ the butter firstly. Then in medium heat, add onion, half the zuchhini and half the peas.
    ½ Zucchini, ½ Onion, 1 tablespoon Butter, ½ cup Green peas
  • Saute for 2 minutes or until the onion turns translucent and zucchini also cooked just right.
  • After that, transfer this over the cooked pasta.

Prepare green sauce

  • Return the pan to heat again, then add remaining butter. Continue by adding remaining peas, zucchini and saute for another 2 minutes.
    ½ cup Green peas, 1 tablespoon Butter, ½ Zucchini
  • After that, add washed spinach and cook until all are wilted.
    1 cup Spinach
  • Then add cooking cream, cream cheese, dried herb, garlic powder.
    3 to 4 tablespoon Cream cheese, ½ cup Cooking cream, ¼ teaspoon Dried Italian herb, ½ teaspoon Garlic powder
  • Mix well and switch off the flame. Add lemon juice, mix well. Remove to cool down.
    1 teaspoon Lemon juice
  • Once cooled, place in blender and grind smoothly with salt.
  • If too thick, you can add reserved pasta water.
  • Now, add the ground green sauce to the pasta and veggies in the pot.
  • Switch on the heat and stir well. To adjust the consistency of the sauce, add reserved pasta cooked water. Ground peas will make the sauce thicken and gives creamy texture.
  • Let the sauce bubble and all the pasta gets coated with sauce, gets hot.



  • I used cooking cream which has 20 % fat. If using heavy cream you can reduce the amount to half and dilute with regular milk to thin it out.
  • To check if you have seasoned the water right with salt : If you taste the pasta cooking water, it should be like sea water, that much salty.
  • Instead of using half the vegetables sauteed, you can fully grind the veggies and may a sneaky veggie sauce.