Best Creamy Spinach Sauce Recipes

GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE

Steps:

• Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
• Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
• Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
• Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

CREAMY SPINACH PASTA SAUCE

Steps:

• Saute garlic in butter over very low heat for 2 minutes.
• Add wine, bring to a boil, add spinach and reduce heat to low.
• Add cream cheese and stir until melted.
• Add milk, increase heat to medium high and stir until sauce is smooth and heated through.
• Remove from heat, add Parmesan and stir until cheese melts.
• Serve over hot, drained pasta.

SPINACH MANICOTTI IN CREAMY TOMATO SAUCE

Steps:

• Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper.
• Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
• In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.

CREAMY SPINACH, BACON AND SUN-DRIED TOMATO SAUCE FOR PASTA

Steps:

• Heat the oil in a large frypan and fry the onion, garlic and bacon over medium heat for about 10 minutes.
• Add the white wine, cream, spinach and black pepper and bring to a gentle boil; reduce the heat and cook for a couple of minutes.
• Add the sundried tomatoes and parmesan cheese, stir through and serve with the cooked pasta of your choice, with the toasted pinenuts over the top.
• Serve with extra parmesan if you wish.

SPINACH IN CREAMY FETA SAUCE

Steps:

• Have prepared spinach ready next to stove. Melt the butter in a wide saucepan. Whisk in the flour and cook, stirring constantly (don't let it brown).
• Add warmed milk slowly, whisking at the same time. Boil until sauce thickens, then lower heat. Continue whisking and add feta, cook 2-3 minutes over low heat.
• Stir in spinach until thoroughly coated with sauce and heated through. Season with salt and pepper, to taste. Serve immediately.

SPINACH TORTELLINI IN CREAMY TOMATO SAUCE

Steps:

• Heat large pot of water to boiling for pasta. (When it comes to a boil, add salt.).
• Meanwhile, heat oil in medium skillet over low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in plum tomatoes with juice and the basil. Increase heat to medium and cook uncovered, stirring and breaking up tomatoes, until sauce is thickened, about 15 minutes. Stir heavy cream into sauce. Cook, stirring frequently, until sauce thickens again, about 5 minutes. Season with salt and pepper; keep warm.
• Meanwhile, add tortellini to salted boiling water and cook according to package directions. About 2 minutes before it should be done, add spinach and cook until tortellini is ready, about 2 minutes longer. Drain well and transfer to wide serving bowl. Spoon sauce over top, sprinkle with Parmesan cheese, and serve hot.

CHEESE TORTELLINI W/ CREAMY TOMATO SAUCE & SPINACH

Steps:

• 1. Prepare tortellini according to package. Drain
• 2. In a large skillet; combine the tomatoes ( undrained ), sauce, garlic, spinach, salt and pepper. Over medium heat, bring mixture to a boil. Stirring occasionally.
• 3. In a separate bowl; mix cream, milk and flour with a whisk till smooth. Pour milk mixture into the tomato mixture, also adding parmesan cheese. Cook until bubbling again, then reduce heat and simmer about 3 minutes until thick.
• 4. Add cooked tortellini and stir to fully coat with sauce. Remove from heat and let cool 5 minutes to further thicken sauce. Add hot pepper flakes if using now.
• 5. I serve with a salad and garlic toast. Enjoy!

GNOCCHI WITH CREAMY SPINACH-GORGONZOLA SAUCE

Steps:

• Cook gnocchi till tender. Meanwhile in large pan, heat 2 TBSPS olive oil. Add chopped spinach, garlic, nutmeg, salt and pepper. Saute 2-3 minutes. Add heavy cream and heat till thickened. In separate pan, heat 1 TBSP olive oil; add bread crumbs and toast lightly. Drain gnocchi and add to spinach-cream mixture. Toss together to coat. Mix in crumbled gorgonzola cheese and top with toasted bread crumbs. Serve.

RAVIOLI WITH CREAMY SPINACH SAUCE

Steps:

• In large saucepan, cook ravioli according to package directions; drain and set aside.
• Cook spinach according to package directions; place in strainer. Press excess water from spinach with the back of a spoon.
• In same saucepan, place spinach, alfredo sauce and nutmeg; cook over medium heat until heated through.
• Add ravioli and tomato, toss together.

CHEESE TORTELLINI WITH A CREAMY TOMATO AND SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil. While you are waiting for the water to boil, heat the extra virgin olive oil in a large skillet on medium high heat. Add the onion, season with salt and pepper and cook for about 5 minutes, until the onions are tender and slightly golden. Add the garlic to the center of the pan, and cook for another 30 seconds or so. If you want the sauce to have a bit of heat, add some red pepper flakes at this point too. Deglaze the skillet with the vodka, scraping to get all the brown bits off the bottom of the skillet. If you would prefer not to use the vodka, simply omit it from the recipe. You do not need to substitute anything for it. Cook on high heat until the vodka has reduced and there is barely any of the liquid left in the skillet. Add the tomatoes to the skillet, season with salt and pepper, reduce the heat to low and cook for about 5-7 minutes. Add the spinach to the skillet, increase the heat to medium high and cook for 1-2 minutes, just until the spinach starts to wilt. Pour in the heavy cream and add most of the Parmesan cheese, reserving a small portion to garnish the plates with. Stir to combine and turn off the heat. Meanwhile, when the water boils, add the tortellini and cook for 2 minutes only. Drain the tortellini from the water and add the pasta to the sauce. Serve the tortellini and sauce with fresh herbs and more Parmesan cheese.

CREAMY SPINACH ALFREDO SAUCE

Steps:

• In a medium sized skillet combine 4 tablespoons of olive oil (divided from the 1/4 cup), crushed garlic clove, spinach, bouillon cubes, and crushed red pepper. Sauté over medium high heat until the garlic turns golden brown (7-10 minutes), making sure that the bouillon cubes are completely dissolved, then remove from heat. In a blender, combine cooked spinach mixture, heavy cream, and parmesan cheese. Liquefy mixture until it reaches a uniform consistency. Add salt and black pepper to taste, then serve over a pound of your favorite pasta. Enjoy your meal!

FRESH SPINACH & CHEESE RAVIOLI W CREAMY VEGAN ZUCCHINI SAUCE

Steps:

• Place shredded zucchini in 4 cups of boiling water. Boil for 5 minutes. Remove and drain all water.
• Combine all ingredients in blender except ravioli and blend until smooth and creamy.
• Cook ravioli according to the instructions on the back of the package.
• Toss zucchini sauce with ravioli and enjoy!
• Nutrition Facts: Serving Size 1 Cup. Servings Per Container: About 3.5. Calories: 420. Calories from Fat: 170. Total Fat: 19g. Saturated Fat: 7g. Trans Fat: 0g. Cholestrol: 80mg. Sodium: 600mg. Total Carbohydrate: 44g. Dietary Fiber: 7g. Sugars: 4g. Protein: 19g.

CHICKEN & SPINACH CANNELLONI IN A CREAMY SAUCE

Steps:

• 1. In a saucepan, over medium-high heat, combine butter and flour to make a roux. When the roux comes together as a ball, add chicken broth and onions, stirring constantly. Add remaining sauce ingredients and heat it all together, stirring constantly. Remove from heat and set aside.
• 2. Preheat oven to 350 F. Mix filling ingredients and stuff cannelloni shells (do not precook shells). Pour a layer of sauce in a 9 x 13 pan. Add to the cannelloni to the pan. Coat cannelloni with remaining sauce.
• 3. Bake for 50 - 60 minutes. Broil for last 5 minutes.

MEATBALLS WITH CREAMY SPINACH SAUCE

Steps:

• Heat 1 tablespoon oil in a large frying pan over medium heat. Add the onion, pine nuts and garlic. Cook stirring often, until the onion is soft. Transfer to a bowl and allow to cool slightly.
• Add the mince, basil, breadcrumbs, lemon rind cheeses and egg.
• Mix (with your hands) until well combined.
• Roll 2 tablespoons mixture into balls, place on a tray, cover and refrigerate for 30 minutes.
• Heat the remaining oil in the pan, add the meatballs and cook turning gently occasionally until browned all over and cooked through.
• To make the spinach sauce, melt the butter in a pan, add the green onions and cook, stirring for 1 minute.
• Add the spinach and cream and bring to the boil. Cook for 10 minutes or until slightly thickened then transfer to a blender and puree until smooth.
• Season to taste with black pepper.
• Serve the meatballs on mash or egg noodles with spinach sauce spooned over.

STEAMED SALMON WITH A CREAMY CITRUS SAUCE OVER SPINACH

Steps:

• Fish -- A easy way to steam salmon is to individually wrap the fillets in saran wrap and steam right in a colander over a pan of water. No clean up and easy. So, my trick is to set a 10x10 piece of plastic wrap in a small cereal bowl or something similar. Then, set the salmon skin side down on the plastic wrap and top with butter, salt and pepper, 2 orange slices and then 1/4 cup wine. Wrap up the salmon like a little package and you are ready to cook it. Bring a medium pan or pot of water to a boil and set a colander or strainer over the top. This way you will be steaming your fish. As the water comes to a boil, start your sauce.
• Sauce -- In a small pot add the butter and melt on medium heat, add the flour and mix to make a roux. Cook another minute until well combined. Add in 3/4 cup of the vegetable broth, garlic and cream and cook on medium (not boiling) until thickened. It will take about 7-10 minutes. Once thickened, add the lemon and orange juice, parsley and check for seasoning and add salt and pepper to taste. Set on low while you finish the fish and spinach. Before I serve the sauce I add the remaining 1/4 cup broth to thin it out just a bit.
• Fish Steaming -- Your water is boiling and the salmon is wrapped. As you were making the sauce. Just set your 4 packets on the colander or steamer and cover. You just want the water level so it doesn't come up through the colander or steamer. Cover -- I use an over sized lid or even just a piece of foil. Don't worry if it doesn't fit, it is just meant to keep some of the steam inches The fish will take around 15 minutes.
• Spinach -- Sauce is done, fish is cooking. Time to saute your spinach. In a large saute pan, add the olive oil and pancetta and cook 4-5 minutes until golden brown. Add in the onion and cook another couple of minutes. Then add in the spinach and a couple of tablespoons of broth and cook just a few minutes until wilted. I don't like to over cook the spinach.
• Plate -- Place a bed of spinach on each plate. Unwrap the steamed / poached salmon and place each piece on the bed of spinach. Don't worry about the wine in the bottom of the packets, that was just to keep the fish moist as it cooked, but it certainly couldn't hurt to add it right over the spinach.
• Note: The skin should come right off when you remove from the packets.
• Top the salmon with the citrus sauce and enjoy. Serve with some buttered new potatoes.
• Plate the spinach, nicely wilted but still not too overdone, top with the salmon, orange slices and some of the wine and butter and then top with the citrus sauce.
• Add some new potatoes on the side or rice pilaf makes for a very nice dinner.

SPINACH LINGUINE WITH CREAMY WALNUT SAUCE

Steps:

• Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
• Combine cream, garlic, and 1 cup walnuts in a food processor, and process until smooth; season with salt and pepper. Transfer to the pot along with 1/4 cup parmesan, the parsley, and remaining 1 cup walnuts. Toss to coat pasta.
• To serve, divide among shallow bowls and sprinkle with additional cheese.

CHICKEN WITH SPINACH IN CREAMY PARMESAN SAUCE RECIPE

Steps:

• 1. Thoroughly season chicken with salt, pepper, and 1/2 teaspoon oregano on both sides. 2. In a large skillet, melt 2 tablespoons butter with a bit of oil from the tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer to a plate and set aside. 3. To make the sauce, add the remaining tablespoon butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano and sun-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper. 4. Add spinach to the mixture and continue cooking until wilted. Add the chicken back to the pan and reheat for 2-3 minutes. Serve immediately, garnished with fresh chopped parsley. Enjoy!

GARLIC CHICKEN WITH CREAMY SAUCE & SPINACH

Steps:

• 1. Preheat oven to 350. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.
• 2. In a large skillet, heat 3 Tablespoons oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Avoid cooking all the way through!!
• 3. On a cookie sheet, line with aluminum foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside.
• 4. While the chicken is cooking, in a large pot cook the fettucine noodles according to package directions. Add the remaining 2 T olive oil to the skillet (after cleaning it) and cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 1 tbsp of flour and stir constantly for one minute.
• 5. Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
• 6. In a small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream mixture, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the parmesan cheese.
• 7. Add half of the sauce to the coating the cooked and drained fettuccine noodles.

RAVIOLI IN CREAMY SPINACH SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended.
• Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until crisp-tender.
• Drain pasta, reserving 1/3 cup cooking water; cover pasta to keep warm. Add reserved water and cream cheese mixture to skillet; cook and stir on medium heat 2 min. Add spinach; cook and stir 2 to 3 min. or just until spinach starts to wilt. Add pasta; stir to evenly coat. Sprinkle with Parmesan.