Spelt Creamy Garlic Spinach Pasta

Spelt pasta has a nuttier, slightly denser bite than standard durum wheat pasta. That texture works well here, holding up to a cream sauce without turning mushy.

The sauce is built from four things: butter, garlic, cream, and pasta water. The starchy cooking water is what keeps the sauce silky rather than thick.

Fresh spinach goes in at the end. It wilts in about 90 seconds and stays bright green rather than grey.

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This comes together in about 40 minutes with one pot for the pasta and one pan for the sauce. Both run at the same time once the water is boiling.

Why You’ll Love This Recipe

• Spelt pasta stays firm, not soft, in cream sauce
• Garlic cream sauce made from four simple ingredients
• Spinach wilts fresh in 90 seconds, stays bright
• Sauce and pasta cook at the same time

Ingredient Notes

• Spelt pasta: Use whole spelt or white spelt spaghetti or linguine. Spelt pasta cooks slightly faster than durum wheat, so check 1-2 minutes before the packet time.
• Heavy cream: Double cream or whipping cream both work. For a dairy-free version, full-fat coconut cream gives a clean result, though the flavour shifts slightly.
• Garlic: Fresh cloves only here. Pre-minced garlic in oil lacks the sharpness that defines this sauce. Slice thinly rather than mince for a milder, less bitter result.
• Fresh spinach: Baby spinach wilts fastest and most evenly. Frozen spinach can substitute but drain it thoroughly first or the sauce turns watery.
• Parmesan: Finely grated Parmesan melts smoothly into the sauce. Pecorino Romano works too and adds a sharper, saltier note. Omit for a dairy-free version.
• Pasta water: Reserve at least 200 ml before draining. The starch in this water is what emulsifies the sauce and keeps it from splitting.

Print Recipe

Comfort Food

Spelt Creamy Garlic Spinach Pasta

Author: Valentina Cooking Method: Stovetop Cuisine: Italian-inspired Courses: Main Course Recipe Keys: C comfort food E easy dinner H healthy dinner Q quick S spelt S spelt pasta S spelt recipes V vegetarian dinner

Difficulty: Easy Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Estimated Cost: £ 2.80 Calories: 520

Best Season: all_year_round

Dietary:

C Contains Dairy C Contains gluten (spelt) E Egg-free N Nut-free V Vegetarian

Description

Spelt pasta holds its texture well in cream sauces, staying firm where regular pasta goes soft. The garlic-forward sauce clings to each strand without feeling heavy.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Pasta

• 350 g spelt spaghetti or linguine (white or whole spelt)
• 10 g fine sea salt (for pasta water, plus more to taste)
• 3 litres water (for boiling pasta)

Garlic Cream Sauce

• 30 g unsalted butter
• 1 tbsp olive oil
• 5 garlic cloves (thinly sliced)
• 60 ml dry white wine (optional, sub with extra pasta water)
• 200 ml heavy cream (or double cream)
• 120-180 ml reserved pasta water (added gradually)
• 120 g fresh baby spinach (loosely packed)
• 60 g Parmesan (finely grated, plus more to serve)
• 0.5 tsp black pepper (freshly cracked)
• to taste fine sea salt
• 2 tbsp fresh flat-leaf parsley (roughly chopped, to serve)

Instructions

Cook the pasta

1. Bring 3 litres of water to a rolling boil in a large pot. Add 10 g of salt.
2. Add the spelt pasta and cook according to packet instructions minus 2 minutes. The pasta should be slightly under-done at this stage.
3. Before draining, ladle out 200 ml of pasta water and set aside. Drain the pasta and set aside.

Build the garlic cream sauce

1. While the pasta cooks, heat butter and olive oil in a wide skillet over medium-low heat until the butter melts and foams slightly.
2. Add the sliced garlic and cook for 2-3 minutes, stirring often, until pale golden and fragrant. Do not let it brown.
3. Pour in the white wine if using and stir for 1 minute until mostly evaporated.
4. Add the heavy cream and 80 ml of the reserved pasta water. Stir to combine and bring to a gentle simmer. Cook for 3-4 minutes until the sauce coats a spoon.

Finish the pasta

1. Add the drained spelt pasta to the sauce and toss well. Cook for 1-2 minutes, adding more pasta water in small splashes if the sauce looks tight.
2. Remove the pan from the heat. Add the baby spinach in two handfuls, folding it in until just wilted, about 90 seconds.
3. Stir in the grated Parmesan and cracked black pepper. Taste and adjust salt.
4. Divide into bowls. Finish with chopped parsley and extra Parmesan. Serve immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 13g65%

Cholesterol 60mg20%

Sodium 520mg22%

Potassium 380mg11%

Total Carbohydrate 62g21%

Dietary Fiber 6g24%

Sugars 3g

Protein 16g32%

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Vitamin A 2800 IU

Vitamin C 12 mg

Calcium 180 mg

Iron 4 mg

Vitamin D 20 IU

Vitamin E 2 mg

Vitamin K 180 mcg

Thiamin 0.3 mg

Riboflavin 0.3 mg

Niacin 4 mg

Vitamin B6 0.3 mg

Folate 80 mcg

Vitamin B12 0.4 mcg

Phosphorus 220 mg

Magnesium 60 mg

Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Reserve pasta water before draining - you need the starch to bind the sauce.
• Slice garlic thin rather than mince to avoid bitter spots in the sauce.
• Finish spelt pasta in the sauce for 60-90 seconds so it absorbs the flavour.
• Add spinach off the heat to keep it bright green and prevent waterlogging.
• Use a wide, shallow pan for the sauce so cream reduces evenly without scorching.

Keywords: spelt creamy garlic spinach pasta, spelt pasta recipe, creamy garlic spinach pasta, spelt pasta cream sauce, vegetarian spelt dinner