This CREAMY Spinach & Garlic Pasta is what healthy and delicious food is all about. It’s packed with flavors, made with simple heart-healthy ingredients and all done in just 30 minutes. But the best part? It’s a one-pan pasta dish, so you have a very easy clean-up at the end.
To make this recipe, I used penne pasta. But you can use any type of pasta you like. Just make sure to check the package instructions on the pasta that you’re using, that way you cook it perfectly al dente.
What gives this pasta dish that beautiful creamy texture is the Greek yogurt. I used low-fat, but you can also use full-fat or even fat-free. Either way, make sure to add it to the pasta at room temperature, otherwise, it will easily curdle.
TIPS & TRICKS to Make this Recipe: You can make this pasta ahead of time, it will hold for up to 3 to 4 days in the fridge. If you see your cream sauce is too thick, just add in some more broth.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
HOMEMADE VEGETABLE BROTH
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Watch the Video Below on How to Make this CREAMY Spinach & Garlic Pasta
CREAMY Spinach & Garlic Pasta
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 shallot
- 6 cloves garlic
- 2 tsp dried oregano 2 grams
- 1/2 tsp dried thyme .50 grams
- 3 cups vegetable broth 720 ml
- 8 oz penne pasta 225 grams
- 5 oz fresh bagged spinach 150 grams
- 5.3 oz low fat greek yogurt 150 grams
- sea salt & black pepper
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, finely chop the shallot and roughly chop the garlic
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Add the chopped ingredients into the hot fry pan, mix continuously, after 2 to 3 minutes and the ingredients are lightly sauteed, add in the oregano, thyme and season with sea salt & black pepper, quickly mix together, then add in the vegetable broth, raise to a high heat and give it a gentle mix
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When it comes to a boil, add in the pasta, mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks
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While the pasta is cooking, roughly chop the spinach
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After 8 to 9 minutes and most of the broth has been absorbed, but there is still plenty of liquid left, add in the chopped spinach, all in a flat layer over the pasta, then place a lid and lower to a low-medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente, then remove the lid and turn off the heat
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Once the ingredients in the pan have slightly cooled, about 3 to 4 minutes, add in the Greek yogurt and season with sea salt & black pepper, mix together until well mixed
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Serve directly out of the pan or transfer into serving dishes, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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[…] Receptet kommer från Spain on a Fork och en portion innehåller bara 364 kcal. […]
29 . Mar . 2024Glen
18 . Mar . 2024Wow. This is such a great combination of flavors. We are so glad we tried it. But I alter your recipe by adding 1.5 cups of white beans. Wonderful as vegetarian dish.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
19 . Mar . 2024Lasse Janssen
13 . Mar . 2024Fantastic recipe!
My wife and my daughter loved it. They have a new favorite dish, now!
I added 150 ml of white wine to the glazed onions and the zest of half a lemon with the yogurt.
Spain on a Fork
Glad you all enjoyed it! Thanks for the comment 🙂 Much love
13 . Mar . 2024Susan Scott
11 . Mar . 2024Two things we love about this recipe – it is easy to make and it is incredibly versatile! The modifications we made last night started with using gluten-free pasta, which came in a 9.2 ounce box. Rather than using the amount called for, we used the whole box. We also adjusted the timing for cooking, as GF pasta tends to fall apart if cooked too long. Since we also had a 4-cup box of veggie broth, we used the whole thing and cooked it down just a bit before adding in the pasta. We also increased the amount of Greek yogurt, to keep the balance good. Finally, we had a bunch of chard, which I cut into small pieces rather than using spinach (a round-trip to the grocery store takes an hour, so we use what we have. We really enjoyed it. The tang reminded us of goat cheese, which we love. We will have leftovers tonight, adding in some diced chicken 🙂 I wish I had sun-dried tomatoes, as this would also be a great addition.
Spain on a Fork
So happy you all enjoyed it! Great modifications 🙂 Much love
12 . Mar . 2024