This Tagliatelle with Spinach, Mascarpone, and Parmesan is creamy, simple, and feels like a warm hug on a plate. The sauce is silky from mascarpone, bright from fresh spinach, and deeply savory thanks to grated Parmesan. It’s special because the creaminess comes from cheese, not heavy cream, so the texture is rich but clean.
Top reasons to make this dish: it’s quick, uses few ingredients, and pleases picky eaters and adults alike. It will make your kitchen smell like heaven on a rainy day.
Why You’ll Love This Recipe
- Ready in about 20–30 minutes, perfect for busy nights.
- Made with pantry-friendly ingredients and a small shopping list.
- Comforting and crowd-pleasing kids and grown-ups both love it.
- Pairs nicely with light mains or a salad; try pairing with Creamy Parmesan Chicken and Orzo for a cheesy-theme dinner.
Ingredients for Tagliatelle with Spinach, Mascarpone, and Parmesan
- 400g tagliatelle pasta
- 200g fresh spinach, washed and roughly chopped
- 250g mascarpone cheese, at room temperature
- 100g grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Step-by-Step Instructions of Tagliatelle with Spinach, Mascarpone, and Parmesan
- Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Sauté the minced garlic for 30–60 seconds until fragrant, taking care not to brown it.
- Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Season lightly with salt and pepper.
- Reduce heat to low and stir in the mascarpone until it melts into a smooth sauce.
- Add half the grated Parmesan to the skillet and stir to combine. Taste and adjust seasoning.
- Reserve about 1 cup of the pasta cooking water, then drain the tagliatelle.
- Toss the drained pasta into the skillet with the sauce, adding a splash of the reserved pasta water as needed to loosen and coat the noodles.
- Mix in the remaining Parmesan, toss once more, and finish with a grind of black pepper.
- Serve immediately, garnished with fresh basil if using.
Tips for Success
- Use the reserved pasta water to adjust sauce thickness the starch helps the sauce cling to the noodles.
- Keep mascarpone at room temperature so it melts smoothly into the sauce.
- Don’t overcook the spinach; a quick wilt keeps its color and fresh flavor.
Substitutions & Variations of Tagliatelle with Spinach, Mascarpone, and Parmesan
- To Make It Vegan/Gluten-Free: Use gluten-free tagliatelle and swap mascarpone with a vegan cream cheese or cashew cream; use nutritional yeast instead of Parmesan.
- Variations: Stir in toasted pine nuts for crunch, add lemon zest and a squeeze of lemon for brightness, or toss in cooked mushrooms or grilled chicken for extra protein.
Storage Instructions of Tagliatelle with Spinach, Mascarpone, and Parmesan
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or milk to revive the sauce.
- Freezer: Cooked pasta with creamy sauces can change texture when frozen, so freezing is not recommended. If needed, freeze only for up to 1 month and thaw slowly in the fridge before reheating.
- Make-Ahead: Prep the spinach (wash and chop) and grate the Parmesan up to a day ahead. Keep mascarpone covered at room temp until ready to use.
Frequently Asked Questions (FAQ) of Tagliatelle with Spinach, Mascarpone, and Parmesan
Can I use a different pasta shape?
Yes fettuccine, pappardelle, or even penne work well. Just adjust cook time as needed.
Is mascarpone necessary?
Mascarpone gives a unique silky richness. You can substitute cream cheese or heavy cream, but the texture and taste will change slightly.
How do I make the sauce less heavy?
Use a smaller amount of mascarpone, add more spinach, and stir in a splash of lemon juice to brighten flavors.
Final Thoughts
Tagliatelle with Spinach, Mascarpone, and Parmesan is a quick, comforting meal that fits busy weeknights yet feels a little special. The creamy sauce and fresh spinach come together fast, so you get a tasty dinner without a big fuss. Try it tonight, then come back and tell me how it went leave a comment and a star rating so others know it’s a winner.
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Tagliatelle with Spinach, Mascarpone, and Parmesan
A creamy and comforting pasta dish featuring tagliatelle, fresh spinach, and rich mascarpone cheese, perfect for a quick weeknight dinner.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 400g tagliatelle pasta
- 200g fresh spinach, washed and roughly chopped
- 250g mascarpone cheese, at room temperature
- 100g grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Sauté the minced garlic for 30–60 seconds until fragrant, taking care not to brown it.
- Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Season lightly with salt and pepper.
- Reduce heat to low and stir in the mascarpone until it melts into a smooth sauce.
- Add half the grated Parmesan to the skillet and stir to combine. Taste and adjust seasoning.
- Reserve about 1 cup of the pasta cooking water, then drain the tagliatelle.
- Toss the drained pasta into the skillet with the sauce, adding a splash of the reserved pasta water as needed to loosen and coat the noodles.
- Mix in the remaining Parmesan, toss once more, and finish with a grind of black pepper.
- Serve immediately, garnished with fresh basil if using.
Notes
Using reserved pasta water helps to adjust the sauce thickness and keep it creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian