Creamy Spinach Spaghetti

PREP TIME: 10min

COOK TIME: 20min



  • 500g spaghetti

  • 600ml thickened cream

  • 120g baby leaf spinach

  • 1 cup Parmesan, grated (divided)

  • 2 tbsp olive oil

  • ¼ cup fresh basil, chopped

  • 1 onion, diced

  • 1 clove garlic, minced

  • ¼ cup water

  • 1 tsp lemon zest

  • 1 tsp salt

  • ¼ tsp pepper


  • Step 1: Cook spaghetti until Al dente (see packet instructions). Drain and set aside once cooked.

  • Step 2: Meanwhile, add 2 tbsp of olive oil to a large nonstick fry pan. Place pan over medium heat.

  • Step 3: Add the garlic and onion to the pan and fry for 1 minute.

  • Step 4: Pour in the cream and water and add ½ cup parmesan, along with the, lemon zest, basil and salt and pepper. Stir all ingredients together to combine.

  • Step 5: Bring pan to boil to form a creamy sauce.

  • Step 6: Lower pan heat, add the spinach leaves and simmer the cream sauce for a further 5 minutes. Continue to stir occasionally.

  • Step 7: Take pan off heat and toss the spaghetti through the cream sauce.