Will the spinach flavour be noticeable, or is this a good way to add vegetables for fussy eaters?

Blended with peas, Parmesan and garlic, the spinach flavour is fairly mild, and the natural sweetness of the peas helps balance it — though how noticeable it is will depend on individual taste.

Can I make this without dairy?

Yes. Use full-fat coconut milk instead of the double cream, a plant-based butter, and a dairy-free Parmesan-style cheese or nutritional yeast instead of the Parmesan.

Why did my sauce turn out grainy instead of smooth?

This usually means the sauce was simmered too hard once the cream and Parmesan were added. Keep the heat low after the sauce goes into the pan, and stir rather than letting it boil.

Creamy Green Pasta Recipe with Peas & Spinach

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4

Jump to Recipe

The sauce here is blended raw rather than cooked down: spinach, peas, herbs, garlic, cream and Parmesan go into a blender together and come out a vivid, bright green. Warming it only briefly with the pasta afterwards is what keeps that colour from turning dull, since vegetable chlorophyll fades the longer it sits over heat.

Reserved pasta water does the work of loosening the sauce, so there's no need to thin it with extra cream. Sliced cooked chicken is folded in at the end for anyone who wants it, without changing anything about the pasta or sauce itself.

Allow about 10 minutes to prepare and 15 minutes to cook, around 25 minutes in total. It serves four.

What You'll Need

Ingredients

340g pasta (rigatoni, penne or fusilli)
60g fresh baby spinach leaves
150g sweet green peas (frozen or fresh)
15g fresh parsley or basil
2 garlic cloves, minced
120ml double cream (or full-fat coconut milk)
50g grated Parmesan, plus extra to serve
2 tbsp unsalted butter
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
120ml reserved pasta water

Optional

2 cooked chicken breasts, sliced

Equipment

A high-speed blender or food processor is needed to purée the sauce smooth; a jug blender works just as well as a countertop one.

How to Make Creamy Green Pasta

Cook the Pasta and Peas

Cook the pasta in salted boiling water according to the packet instructions. In the last 2 minutes, drop the peas directly into the same pan. Reserve 120ml of the starchy cooking water in a cup, then drain the pasta and peas together.

Blend the Sauce

In a blender, combine the spinach, cooked peas, herbs, garlic, double cream, Parmesan, butter, lemon juice, salt and pepper. Blend on high until completely smooth and bright green, with no flecks of unblended spinach.

Toss and Serve

Pour the sauce into the warm pasta pan over low heat. Add the drained pasta and a splash of the reserved pasta water, then stir for 1–2 minutes over gentle heat until the pasta is evenly coated, glossy and steaming hot. If the sauce looks too thick, stir in a little more pasta water, a tablespoon at a time.
Fold in the sliced chicken, if using — it only needs warming through, since it's already cooked. Serve hot in bowls, finished with extra Parmesan, black pepper and a few fresh herb leaves.

Tips for the Best Results

Blend the sauce raw, then heat it briefly: Cooking spinach and herbs for a long time dulls their green colour. A short, gentle warm-through with the pasta is enough.
Loosen with pasta water, not more cream: The starch in the reserved water helps the sauce cling to the pasta rather than just coating the surface, and it won't make the dish heavier the way extra cream does.
Keep the heat low once the sauce is in the pan: A hard simmer can cause a cream-and-cheese sauce to split or turn grainy. Gentle heat and a minute or two of stirring is all it needs.
Add Parmesan off the heat where possible: Stirring the cheese into the sauce in the blender, rather than melting it over direct heat, keeps the texture smooth rather than stringy or clumped.
Use pre-cooked chicken: Sliced rotisserie or leftover roast chicken only needs warming through in the sauce; there's no need to cook it from raw at this stage.

Substitutions and Variations

Dairy-free: use 120ml of full-fat coconut milk in place of the double cream, a plant-based butter instead of unsalted butter, and a dairy-free Parmesan-style cheese or 2 tbsp nutritional yeast in place of the Parmesan.
Seafood: fold in cooked garlic prawns instead of chicken, added at the same stage once the pasta is coated.
Herb swap: use basil in place of parsley for a sweeter, more aromatic sauce, or keep parsley for a fresher, more neutral flavour.
Extra greens: fold a small handful of wilted spinach or extra cooked peas through at the end for more vegetables, without changing the method.

How to Store, Make Ahead, and Reheat Creamy Green Pasta

Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens as it cools, so when reheating, warm it gently over medium-low heat in a saucepan with a tablespoon or two of milk or water, stirring, until it loosens back into a silky sauce and is steaming hot throughout. Reheat only once.

Frequently Asked Questions

Will the spinach flavour be noticeable, or is this a good way to add vegetables for fussy eaters?: Blended with peas, Parmesan and garlic, the spinach flavour is fairly mild, and the natural sweetness of the peas helps balance it — though how noticeable it is will depend on individual taste.
Can I make this without dairy?: Yes. Use full-fat coconut milk instead of the double cream, a plant-based butter, and a dairy-free Parmesan-style cheese or nutritional yeast instead of the Parmesan.
Why did my sauce turn out grainy instead of smooth?: This usually means the sauce was simmered too hard once the cream and Parmesan were added. Keep the heat low after the sauce goes into the pan, and stir rather than letting it boil.

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