Creamy Feta Spinach Pasta

I stumbled onto this combination during a frantic Tuesday night when I needed dinner fast and my refrigerator was nearly bare. The feta melted into the hot pasta water, creating this incredible silky sauce that felt like magic. Now its the recipe I turn to when I want something luxurious but cannot spend more than 25 minutes in the kitchen.

Last winter my sister stayed over for a week and I made this three times because she kept requesting it. She stood watching me toss the pasta, mesmerized by how the salty feta coated every strand. Now she texts me photos whenever she makes it for her own family.

Ingredients

• 400 g dried pasta: Short shapes like penne or fusilli catch the sauce best, though spaghetti works beautifully too
• 200 g feta cheese: Use a block you crumble yourself rather than pre crumbled for better melting
• 150 g baby spinach: Wilts down to almost nothing so do not be shy with adding extra handfuls
• 2 cloves garlic: Minced finely so it infuses the oil without burning
• 3 tbsp olive oil: The foundation that carries all the flavors together
• 1 tsp black pepper: Freshly cracked makes a noticeable difference here
• 1/2 tsp chili flakes: Optional but adds a gentle warmth that balances the tangy feta
• Salt: Essential for seasoning the pasta water itself
• Lemon zest: Brightens everything and cuts through the richness
• Fresh herbs: Basil or parsley add a fresh finish that makes the dish feel complete

Instructions

Get your water going:

Bring a large pot of well salted water to boil and cook pasta until just shy of al dente, saving one cup of that starchy cooking water before draining

Build the flavor base:

Heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant, about one minute

Wilt the spinach:

Add all the spinach to the skillet and stir until it collapses into the oil, turning bright green and tender

Bring it together:

Add the drained hot pasta directly into the skillet with the spinach and sprinkle the crumbled feta over everything

Create the sauce:

Pour in about half the reserved pasta water and toss vigorously until the feta softens into a creamy coating, adding more water as needed

Season and serve:

Toss in pepper, chili flakes if using, and salt to taste before serving immediately with lemon zest and herbs scattered on top

Save to Pinterest

This became my go to comfort meal after a long day at work when something warm and creamy is the only thing that will help. My roommate started asking for it weekly, claiming it hits some perfect spot between satisfying and not too heavy.

Making It Your Own

I have experimented with adding sun dried tomatoes or roasted red peppers when I want more depth. Sometimes I stir in a spoonful of cream cheese for extra richness. The basic technique stays the same while the ingredients shift around your mood.

Perfecting the Sauce

The key is reserving more pasta water than you think you need. I usually save a full cup and use about half. The starch in the water is what binds everything into that silky restaurant style coating.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I also love this with a simple green salad dressed in nothing but lemon and olive oil. The freshness balances the creamy pasta perfectly.

• Keep the pasta slightly underdone in the boiling water since it finishes cooking in the skillet
• Use a block of feta instead of pre crumbled for the best texture
• Have all ingredients prepped before you start because the final steps move quickly

Save to Pinterest

Some nights the simplest meals become the ones we remember most fondly. This pasta has saved countless dinners when time was short but comfort was non negotiable.

Recipe FAQs

→ Can I use fresh pasta instead of dried?

Fresh pasta works beautifully here and cooks even faster. Reduce the cooking time accordingly and be gentle when tossing to prevent breakage. The sauce consistency remains equally creamy and luscious.

→ What type of pasta works best?

Short shapes like penne, fusilli, or farfalle capture the creamy sauce beautifully in their crevices. Long strands such as spaghetti or linguine work wonderfully too, coating evenly in the velvety feta mixture.

→ How can I make this dairy-free?

Substitute feta with a vegan feta alternative or nutritional yeast for savory depth. Add a splash of olive oil or plant-based cream to achieve that signature silky texture everyone loves.

→ Can I prepare this ahead of time?

Best enjoyed immediately while the sauce is creamy and glossy. If needed, prepare components in advance—cook pasta, sauté vegetables, then combine just before serving with a splash of hot water to revive the sauce.

→ What vegetables can I add?

Cherry tomatoes, roasted red peppers, or artichoke hearts complement the flavors beautifully. For more greens, try arugula for peppery bite or kale for heartier texture. Add during the final minutes of cooking.

→ Is this suitable for meal prep?

The pasta absorbs sauce as it sits, so store components separately. Reheat pasta with a splash of water or olive oil, then toss with fresh spinach and feta. This prevents the dish from becoming dry and maintains its creamy appeal.