Creamed Spinach Pappardelle


A few words... Day “I don’t got dayyum know” of the quarantine and I’ve been trying to avoid pasta. Welp, “C-“ for

Major Key: If you’re reading this recipe during the quarantine I’m sure you’re fridge is filling up with random thirds and quarters of veggies from other recipes.  Try dicing up some of it small and throwing it in this recipe.  I think asparagus, peppers, onions, green beans and the like would work good in this recipe. Also, linguine or spaghetti could work for this also.  Just be cognizant of the time it takes each pasta to cook.

*Vegan option: Use this Almond Ricotta  instead of regular and use vegan butter and a Parmesan vegan substitute.


  • 1 cup whole-milk ricotta
  •  Tastic spice*
  • 1 pound pappardelle or linguine or even angel hair. 
  • 3 tablespoons diced sun-dried tomatoes (optional)
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, thinly sliced
  • 1 pound fresh baby spinach (I actually used a kale/spinach mix I had)
  • 1 cup heavy cream
  • ¼ teaspoon grated nutmeg
  • 1/4 grated pecorino or Parmesan, plus more for serving


  1. Add the ricotta to a large bowl; season well with Tastic spice and set aside.
  2. Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
  3. Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
  4. Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with Tastic and squeeze lemon juice over it.
  5. Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg, pecorino and then season with Tastic spice as needed. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
  6. Turn off heat and stir in the sun dried tomatoes and prepared ricotta and thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with some grated Parmesan or pecorino.


* Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

SIGN UP FOR FREE RECIPES straight to your inbox HERE 

Leave a comment

Please note, comments must be approved before they are published