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Creamy linguine with spinach & Parmesan

Prep 10 min Cook 12 min Difficulty 2/5

Creamy spinach linguine with Parmesan in 3 steps: cook pasta, make a silky cream sauce, toss with spinach and parsley.

Why this recipe works

This creamy linguine with spinach and Parmesan is a quick, comforting dish suitable for weeknights or a cozy weekend meal. It serves two and uses simple ingredients you likely have on hand.

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Key takeaways

Use reserved pasta water to loosen the sauce.
Finish with parsley for brightness.
Don’t overcook the spinach to keep color and texture.

Recipe guide

This creamy linguine with spinach and Parmesan is a quick, comforting dish suitable for weeknights or a cozy weekend meal. It serves two and uses simple ingredients you likely have on hand.

A quick, creamy pasta night winner.

  • Use reserved pasta water to loosen the sauce.
  • Finish with parsley for brightness.
  • Don’t overcook the spinach to keep color and texture.

Step 1: Cook pasta

Boil and prepare: Cook linguine in salted water until al dente. Reserve about 60 ml of pasta water before draining.

Step 2: Sauce base

Make the sauce: In a skillet, melt butter with olive oil, soften shallot, add garlic, then heavy cream. Stir in Parmesan until smooth. Season with pepper, nutmeg, and salt.

Step 3: Combine and serve

Combine and finish: Add spinach to the sauce until wilted, toss in the pasta, pouring in reserved water as needed to loosen the sauce. Finish with parsley and extra Parmesan if desired.

Ingredients

  • 150 g linguine pasta
  • 120 ml heavy cream
  • 30 g unsalted butter
  • 40 g grated Parmesan cheese
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 50 g baby spinach
  • 1 tbsp olive oil
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • salt to taste
  • 1 tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil and cook linguine until al dente according to package instructions.
  2. Reserve about 60 ml of pasta cooking water, then drain the linguine.
  3. Heat olive oil in a large skillet over medium heat and melt the butter.
  4. Add minced shallot and cook until softened, about 2–3 minutes.
  5. Add minced garlic and cook until fragrant, about 30 seconds.
  6. Pour in the heavy cream and bring to a gentle simmer.
  7. Stir in grated Parmesan until melted and smooth.
  8. Season the sauce with black pepper, nutmeg, and salt to taste.
  9. Add the spinach to the sauce and cook until wilted.
  10. Toss the drained linguine into the skillet, adding reserved pasta water a little at a time to loosen the sauce and coat the pasta.
  11. Adjust seasoning if needed and stir in chopped parsley.
  12. Serve immediately, sprinkling extra Parmesan if desired.

FAQs

Can I make this lighter or dairy-free? Yes, you can swap heavy cream for half-and-half or milk for a lighter version, but the sauce will be thinner. Add a touch more cheese to compensate.
Should I finish the pasta in the sauce? Cook the linguine until al dente per package directions, then finish in the sauce to help it soak up flavors.
How long will leftovers keep and how to reheat? Leftovers refrigerate well for up to 2 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.