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Creamy Spinach Pasta

Pasta in a simple cream sauce with frozen spinach stirred in. Rich, filling, and comes together in the time it takes to boil noodles.

Nut-FreeEgg-FreeVegetarian Main Dish
Prep: 5 min Cook: 15 min Total: 20 min Servings: 4 Difficulty: Easy

Allergens: Contains wheat (pasta) and dairy (butter, cream of mushroom soup).

Ingredients

  • 1 lb pasta (any shape)
  • 1 can cream of mushroom soup
  • 1 cup frozen spinach
  • 2 tablespoons butter
  • 1/2 cup water

Optional Extras

  • Garlic powder
  • Salt and pepper
  • Parmesan cheese
  • Diced onion
  • Canned chicken for protein

Equipment

  • Large pot
  • Colander
  • Stirring spoon
  • Can opener

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. In the same pot, melt butter over medium heat. If using diced onion, cook it for 2-3 minutes.
  3. Add frozen spinach. Cook for 2 minutes, stirring, until thawed and heated through.
  4. Add cream of mushroom soup and water. Stir until smooth and heated through.
  5. Add garlic powder, salt, and pepper if you have them.
  6. Return pasta to the pot and stir everything together until the pasta is coated in the sauce.
  7. Serve hot. Top with parmesan if you have it.

Notes

  • Cream of chicken soup works too. Any cream-of soup makes the same kind of sauce.
  • Add protein. Canned chicken, canned tuna, or diced ham all work stirred into this.
  • One pot. Cook the pasta, drain it, then make the sauce in the same pot and add the pasta back. Only one pot to wash.
  • Leftovers reheat well. Add a splash of water or milk when reheating since the sauce thickens as it cools.