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Spelt Creamy Garlic Spinach Pasta

Bowl of spelt spaghetti in creamy garlic sauce with wilted spinach and shaved Parmesan on a wooden table

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.

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
Thinly sliced garlic cloves cooking in foamy butter in a wide skillet for a cream pasta sauce

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.
Two bowls of spelt creamy garlic spinach pasta on a linen-covered table with a glass of white wine
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Servings: 4
Estimated Cost: 2.80
Calories: 520
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), Egg-free, Nut-free, 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
    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. 1
    Bring 3 litres of water to a rolling boil in a large pot. Add 10 g of salt.
  2. 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. 3
    Before draining, ladle out 200 ml of pasta water and set aside. Drain the pasta and set aside.
    4. Build the garlic cream sauce
  4. 4
    While the pasta cooks, heat butter and olive oil in a wide skillet over medium-low heat until the butter melts and foams slightly.
  5. 5
    Add the sliced garlic and cook for 2-3 minutes, stirring often, until pale golden and fragrant. Do not let it brown.
  6. 6
    Pour in the white wine if using and stir for 1 minute until mostly evaporated.
  7. 7
    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.
    8. Finish the pasta
  8. 8
    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.
  9. 9
    Remove the pan from the heat. Add the baby spinach in two handfuls, folding it in until just wilted, about 90 seconds.
  10. 10
    Stir in the grated Parmesan and cracked black pepper. Taste and adjust salt.
  11. 11
    Divide into bowls. Finish with chopped parsley and extra Parmesan. Serve immediately.

Nutrition Facts

Servings 4

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%
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

Equipment

  • large pasta pot (5-6 litre)
  • wide 28 cm skillet or saute pan
  • wooden spoon
  • fine grater or microplane
  • colander
  • ladle for pasta water

Tips

  • Salt the pasta water until it tastes like mild seawater, around 10 g per litre.
  • Cook spelt pasta 1 minute less than the packet says, then finish it in the sauce.
  • Reserve 200 ml of pasta water before draining and add it gradually to loosen the sauce.
  • Add the spinach off the heat so it wilts without releasing excess water into the pan.
  • Grate Parmesan directly into the warm sauce off the heat to prevent it clumping.

Variations

  • Stir in 150 g cooked white beans with the spinach for added protein and fibre.
  • Add 1 tsp chilli flakes and the zest of half a lemon to sharpen the cream sauce.
  • Replace cream with 200 ml full-fat coconut cream and omit cheese for a dairy-free version.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools.

Reheat in a wide pan over low heat with 2-3 tablespoons of water or milk, stirring until the sauce loosens and the pasta heats through evenly. Avoid high heat, which can cause the cream sauce to split.

This dish doesn't freeze well. The cream sauce separates on thawing and the spelt pasta turns soft.

Serving Suggestions

Serve with a simple green salad dressed with lemon and olive oil. The acidity cuts through the richness of the cream sauce.

A slice of crusty bread or a toasted spelt roll alongside is useful for catching the sauce left in the bowl. Keep it plain so it doesn't compete with the garlic.

For a more substantial dinner, add grilled chicken strips or pan-fried salmon on top before serving. Both pair cleanly with the garlic and spinach base.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-creamy-garlic-spinach-pasta/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!