Best 5 Herb Cheese And Spinach Sauce With Pasta Recipes

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Indulge in a symphony of flavors with our Herb Cheese and Spinach Sauce with Pasta, a culinary masterpiece that tantalizes your taste buds. This delectable dish is a harmonious blend of creamy cheese sauce, vibrant herbs, tender spinach, and perfectly cooked pasta. Each bite is an explosion of flavors, textures, and aromas that will leave you craving more. Whether you're a seasoned chef or a home cook seeking a gourmet experience, this recipe offers a step-by-step guide to crafting this exquisite meal. Along with the main recipe, you'll also discover variations like Herb Cheese and Spinach Sauce with Chicken or Shrimp, providing options to suit diverse preferences. Get ready to embark on a culinary journey that will elevate your taste buds and leave you utterly satisfied.

Here are our top 5 tried and tested recipes!

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA



Herby Chicken and Spinach Baked Pasta with Fresh Mozzarella image

Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
4 large fresh basil sprigs plus 1 cup chopped fresh basil plus more for garnish (optional)
1 cup chopped fresh flat-leaf parsley
1 pound dried fusilli
6 cups baby spinach
2 cups shredded rotisserie chicken, skin and bones discarded
3 cups diced fresh mozzarella
1 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
  • Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

PASTA WITH CREAMY HERB SAUCE



Pasta With Creamy Herb Sauce image

This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Ali Slagle

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/2 cups heavy cream
3 sage leaves
3 sprigs thyme or oregano
1 small rosemary sprig
1 cinnamon stick (or a grating of nutmeg)
Black pepper
1 pound linguine, fettuccine or another long noodle
1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
  • When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
  • Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH



Pasta With Herbed Ricotta, Tomatoes and Spinach image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, pastas, main course, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

4 cups of fresh spinach, well rinsed and tough stems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/3 cup packed basil leaves, minced
2 tomatoes, chopped
2 tablespoons flat parsley, chopped
1/4 cup olive oil
Salt and freshly ground black pepper to taste
1 pound penne
1/2 cup pine nuts, toasted

Steps:

  • Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
  • Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
  • Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams

CHEESY LEEK & SPINACH PASTA



Cheesy leek & spinach pasta image

Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

good knob of butter
1 tbsp olive oil
2 large leeks , total weight about 450g/1lb, thinly sliced
500g packets penne rigate or your favourite pasta shape
200ml tub crème fraîche
1 tbsp wholegrain mustard
125g packet Danish blue cheese , roughly diced
8 sundried tomatoes in oil, drained and thinly sliced
225g bag baby spinach leaves

Steps:

  • Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
  • While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
  • Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium

HERB CHEESE AND SPINACH SAUCE WITH PASTA



Herb Cheese and Spinach Sauce With Pasta image

This sauce has 3 ingredients and will be ready in the time it takes to cook the pasta. I like Aloutte cream/boursin cheese with this.

Provided by cookiedog

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb pasta, cooked
2 tablespoons extra virgin olive oil
1 lb fresh spinach (stemmed and washed but not dried, and torn into pieces)
6 ounces cream cheese with garlic and herbs

Steps:

  • Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
  • Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
  • To serve, spoon over 1 pound of pasta, cooked.

Tips:

  • Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
  • Use a good quality cheese. A sharp cheddar or Parmesan cheese will give the sauce a rich flavor.
  • Don't overcook the spinach. Spinach wilts quickly, so only cook it for a few minutes, or until it is just wilted.
  • Add the pasta to the sauce immediately after it is cooked. This will help the pasta absorb the sauce and flavors.
  • Serve the pasta with a side of crusty bread. This will help you soak up all the delicious sauce.

Conclusion:

This herb cheese and spinach sauce with pasta is a quick and easy weeknight meal that is packed with flavor. The combination of creamy cheese, fresh herbs, and wilted spinach is sure to please everyone at the table. Serve it with a side of crusty bread and a glass of white wine for a complete meal.

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