If you’re looking for a quick, comforting dinner that feels creamy and cosy without needing loads of ingredients, this spinach and ricotta pasta is a brilliant one to have up your sleeve.
It’s ready in about 15 minutes, made with fresh pasta for extra speed, and uses a simple ricotta and crème fraîche sauce with wilted spinach and just a little nutmeg. The result is soft, silky and very easy to love.
This is one of those pasta recipes that proves simple really can be delicious. Spinach and ricotta are such a classic pairing for a reason – the ricotta brings creaminess, the spinach adds freshness, and the nutmeg ties everything together beautifully. It’s gentle, comforting and exactly the sort of thing I want on a busy weeknight when I need dinner fast but still want it to feel homemade.
And because the sauce comes together in the time it takes the pasta to cook, it’s every bit as quick as using a shop-bought pasta sauce – but much nicer!
Why This Spinach and Ricotta Pasta Works
Spinach and ricotta are one of those pairings that just MAKE SENSE.
Ricotta is mild, soft and creamy, which gives the sauce a lovely silky texture without making it too heavy. Spinach adds freshness and a little earthiness, which stops the whole dish from feeling flat or overly rich. Then the nutmeg adds warmth and that classic flavour that works so beautifully with leafy greens and creamy sauces.
The crème fraîche is a useful extra touch too. On its own, ricotta can sometimes feel a little grainy or thick in pasta sauces. Mixing it with crème fraîche makes the sauce smoother, looser and silkier, so it coats the pasta much more nicely.
This is a very simple pasta, but it doesn’t taste basic. It tastes like proper comfort food.
Why Spinach and Ricotta Are Such a Classic Combination
There’s a reason spinach and ricotta turn up together so often in pasta dishes.
You see them in:
- cannelloni
- ravioli
- stuffed shells
- lasagne
And that’s because they balance each other so well.
In this pasta, that classic combination becomes a very easy weeknight sauce rather than a filling, which makes it much quicker and more practical for everyday cooking.
The Ingredients
- Fresh Pasta – Fresh pasta is what makes this recipe especially quick. I used tagliatelle, which works beautifully because the ribbons catch the sauce so well, but other shapes work too. Good options include tagliatelle, pappardelle, fettuccine and penne. If you only have dried pasta, that’s absolutely fine – it will just take a little longer to cook.
- Olive Oil – A little olive oil is all you need to get the onion started.
- Onion – The onion gives the base of the sauce sweetness and depth. It softens quickly and helps make the finished dish feel fuller and more rounded.
- Spinach – You can use either fresh spinach leaves or frozen spinach here. Fresh spinach is very convenient and wilts quickly into the pan. Frozen spinach is also a great option, especially if it’s what you already have in. If using frozen, make sure it’s fully heated through and not too wet before stirring in the ricotta mixture.
- Nutmeg – Do not skip the nutmeg! It makes such a difference here. Nutmeg and spinach are BEST FRIENDS, and that little warm, fragrant note is what makes the sauce taste properly finished rather than just creamy.
- Ricotta – Ricotta is the star of the sauce. It gives the pasta that creamy, soft, slightly fluffy texture that makes this dish so comforting.
- Crème Fraîche – Crème fraîche loosens the ricotta and makes the sauce smoother and silkier. You could use mascarpone instead for a richer result, but crème fraîche gives a lovely slight tang that works very well.
- Parmesan – A generous sprinkling of parmesan on top finishes the dish beautifully. It adds saltiness and extra savoury flavour.
How to cook this pasta recipe
Step 1 – Cook the pasta
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
Before draining, reserve a splash of the cooking water in case you want to loosen the sauce later.
Step 2 – Soften the onion
Meanwhile, finely chop the onion and add it to a large saucepan with the olive oil.
Cook over a medium heat for a couple of minutes until it begins to soften.
Step 3 – Wilt the spinach
Add the spinach gradually and cook until wilted down.
If you’re using frozen spinach, cook until fully heated through and any excess water has evaporated.
Step 4 – Add the nutmeg
Stir in the nutmeg and season lightly with salt and pepper.
Step 5 – Make the ricotta sauce
In a bowl, mix the ricotta and crème fraîche together until smooth.
Add this to the pan with the spinach and onion and warm through gently.
Step 6 – Toss with the pasta
Add the cooked pasta and toss thoroughly so the sauce coats everything evenly.
If needed, add a small splash of the pasta water to loosen the sauce.
Serve immediately with plenty of parmesan on top.
Top Tips for the Best Result
- Don’t overcook the spinach – Spinach only needs a short time in the pan. Overcooking it can dull the colour and make it feel a bit heavy.
- Use nutmeg properly – It might seem like a tiny ingredient, but it makes a big difference to the flavour of the finished dish.
- Mix the ricotta and crème fraîche first – This helps the sauce come together smoothly rather than in lumps.
- Use pasta water if the sauce feels thick – Ricotta sauces can sometimes feel a little dense, so a splash of pasta water helps loosen everything nicely.
- Season well at the end – Ricotta is quite mild, so the final seasoning really matters.
Easy Spinach and Ricotta Pasta
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
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!
Video
Notes
Storage and Reheating
This pasta is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a pan or microwave with a splash of water, milk or cream to loosen the sauce. Because ricotta-based sauces can thicken as they cool, that little splash of liquid really helps.More easy pasta dinner recipes
If you enjoy easy pasta dinners like this one, you might also like to browse my collection of easy pasta recipes, where you’ll find plenty of simple meals perfect for busy weeknights.
Here are a few reader favourites to try next:
- Garlic Chilli Prawn Tagliatelle – a quick and flavourful pasta dish ready in just 15 minutes.
- Chorizo and Halloumi Pasta – bold flavours and golden fried halloumi make this a real weeknight winner.
- Mozzarella, Tomato and Basil Pasta Bake – a cosy baked pasta packed with classic Italian flavours.
- Ham and Leek Pasta – a creamy, comforting pasta that’s perfect for using up leftover ham.
Or explore all of my easy pasta dinner recipes here.
So quick and easy to make!