Name: Spinach and Ricotta Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 500 grams fresh pasta; 1 tablespoon olive oil; 1 onion; 200 grams spinach leaves; 1 teaspoon nutmeg; 250 grams ricotta; 150 ml creme fraiche

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This mild and creamy spinach and ricotta pasta made with fresh pasta is ready in 15 minutes or less – perfect for those busy evenings!

You can buy all kinds of ready-made sauces to go with fresh pasta, but they tend to be very sweet and, of course, full of salt and additives. When you make your own, you can monitor what goes into it and, trust me, this is sauce will be ready is as short a time as it takes to heat up the ready-made sauces in a microwave.

Spinach and ricotta are a match made in heaven, and I use them often together (for example in my Spinach and Ricotta Cannelloni), and of course they work beautifully here.

Using fresh pasta means you cut the cooking time by at least half, which is a bonus too!

The Ingredients

Fresh pasta – I used tagliatelle, which always works well with this ricotta based sauce, but you can use any pasta shape you like.
Spinach – you can use either fresh or frozen spinach.
Nutmeg – don’t skip the nutmeg! Nutmeg is BEST FRIENDS with spinach and gives the most incredible flavour.
Ricotta and creme fraiche – these are mixed together to make the creamy ricotta based sauce. So simple!

Spinach and Ricotta Pasta

Bowl of creamy ricotta pasta with wilted spinach – easy and satisfying homemade dinner recipe.

Creamy and delicious spinach and ricotta pasta with nutmeg, made with fresh pasta for a less than 15 minute cooking time.

Harriet Young Start Cooking in Cook Mode

Prep Time 5

Cook Time 10

Total Time 15

Serving Size people

Ingredients

500 grams fresh pasta
1 tablespoon olive oil
1 onion
200 grams spinach leaves
1 teaspoon nutmeg
250 grams ricotta
150 ml creme fraiche

US Customary – Metric

Instructions

Put a large pan of salted water on to boil and, when boiling fast, add the fresh pasta and cook according to packet instructions. Drain and leave to one side.
Meanwhile, chop the onion and add to a large saucepan with the olive oil. Put on a medium heat and sizzle for 1 minute. Add the spinach leaves gradually and heat until they are wilted, then stir in the nutmeg and a little salt and pepper.
While the spinach and onion are cooking, beat the ricotta and creme fraiche together in a bowl. When the spinach is competely wilted, add the ricotta mix and heat through.
Tip the pappardelle into the sauce and mix thoroughly. Serve immediately.
To serve, top each bowl of pasta with a generous sprinkling of parmesan. Enjoy!