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Creamy Spinach Pasta with Roasted Garlic and Toasted Nuts

This rich and smoky spinach pasta combines the velvety texture of a blended sauce with the crunch of toasted nuts and the mellow sweetness of roasted garlic. The dish features wilted greens coated in a creamy sauce, topped with toasted nuts for added depth and texture, creating a satisfying and indulgent weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (rigatoni or pappardelle) preferably sturdy shapes that hold sauce well
  • 2 cups fresh spinach roughly chopped
  • 4 cloves garlic whole heads for roasting
  • 1/2 cup toasted nuts pine nuts, walnuts, or almonds
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1/4 cup Parmesan cheese freshly grated, optional
  • 1 tablespoon olive oil for roasting garlic and nuts
  • 1 tablespoon lemon juice freshly squeezed, optional but brightens the dish
  • to taste salt and pepper

Equipment

  • Large Pot
  • Skillet
  • Wooden spoon
  • Blender
  • Measuring cups & spoons

Method
 

  1. Preheat your oven to 180°C (350°F). Wrap whole garlic heads in foil, drizzle with a teaspoon of olive oil, and roast for about 30 minutes until soft and fragrant. Meanwhile, bring a large pot of salted water to a boil.
  2. Cook the pasta until just al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain and set aside. While the pasta cooks, toast your nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Remove and set aside.
  3. Once the garlic is roasted and cool enough to handle, squeeze the soft garlic cloves out of their skins into a blender. Add the toasted nuts, heavy cream, a pinch of salt and pepper, and lemon juice if using. Blend until smooth and creamy, about 20 seconds. Taste and adjust seasonings as needed.
  4. Heat a tablespoon of olive oil in the skillet over medium heat. Add the chopped spinach and sauté for 2 minutes until wilted and vibrant green. Pour in the blended sauce, stirring to combine. If the sauce is too thick, loosen it with a splash of reserved pasta water.
  5. Add the cooked pasta to the skillet, tossing gently to coat evenly with the sauce and greens. Cook for another 1-2 minutes to allow flavors to meld. If needed, add more pasta water to reach your desired consistency.
  6. Finish with freshly grated Parmesan cheese, extra toasted nuts, and a squeeze of lemon juice if desired. Serve immediately, garnished with additional nuts or cheese for presentation. Enjoy your creamy, smoky spinach pasta!

Notes

Roasting garlic slowly enhances its sweetness and smoky depth. Adjust the amount of lemon and cheese to suit your taste, and feel free to swap in different nuts or greens for variety.