Creamy Feta Spinach Pasta

The first time I made this pasta, I was skeptical about how just feta and pasta water could create something so velvety. I'd read about the trick in an old Italian cookbook but assumed it was one of those kitchen myths until I watched the salty crumbles melt into that starchy golden liquid and transform before my eyes. Now it's become my weeknight savior when I want something indulgent but don't have the energy for a complicated sauce.

Last Tuesday my roommate walked in midway through tossing the pasta and immediately asked what I was making because the kitchen smelled like garlic and something rich. I plated her a bowl and she stood at the counter eating it straight from the dish, pausing only to say this was definitely going into her regular rotation. There's something deeply satisfying about watching people fall in love with something that took barely any effort.

Ingredients

• 400 g dried pasta: Penne catches the sauce best but fusilli works beautifully too
• 200 g feta cheese: Get the good stuff packed in brine, it melts into silkier creaminess
• 150 g baby spinach: Fresh wilts down perfectly while frozen makes everything too watery
• 2 cloves garlic: Minced finely so it infuses the oil without burning
• 3 tbsp olive oil: Extra virgin gives you that fruity backbone
• 1 tsp black pepper: Freshly cracked makes all the difference here
• 1/2 tsp chili flakes: Optional but that little heat cuts through the richness
• Salt: For the pasta water, it should taste like the sea
• Lemon zest: Brightens everything up right at the end
• Fresh herbs: Basil or parsley add that final pop of color

Instructions

Get your water going:

Bring a large pot of heavily salted water to boil, then cook pasta until al dente while you prep everything else

Warm the aromatics:

Heat olive oil in your large skillet over medium, add garlic and let it sizzle for just one minute until you can smell it

Wilt the spinach:

Toss in all the spinach and stir for about two minutes until it's collapsed and vibrant green

Combine everything:

Add drained pasta to the skillet, sprinkle in crumbled feta, and pour in half that pasta water you reserved

Create the sauce:

Toss vigorously and watch the feta melt into the starchy water, adding more pasta water until it's glossy and coats each piece

Season and serve:

Finish with pepper, chili flakes if using, salt to taste, and garnish with lemon zest and herbs

Save

This became my go-to dinner the entire month I moved into my new apartment when my kitchen was half unpacked and I was eating off paper plates. Something about the combination of warm pasta and that tangy feta sauce made the chaos feel a little more manageable, like I had my life together enough to make something delicious.

Making It Your Own

I've discovered that adding sun-dried tomatoes right before the spinach creates this incredible depth, almost like a puttanesca but without the anchovies. Sometimes I'll throw in roasted red peppers from a jar when I want more sweetness to balance the feta's sharpness.

Perfect Pairings

A crisp Sauvignon Blanc cuts through that creamy richness beautifully, and I've found that a simple green salad with an acidic vinaigrette on the side keeps the whole meal from feeling too heavy. When I'm feeling fancy, I'll toast some bread rubbed with raw garlic to soak up any sauce left in the bowl.

Storage And Leftovers

This pasta actually keeps reasonably well for lunch the next day, though the sauce does thicken up quite a bit in the fridge. I splash in a little extra olive oil when reheating and sometimes add a handful of fresh spinach to bring it back to life.

• The pasta will absorb more sauce overnight, so don't panic if it looks drier
• Reheat gently with a splash of water rather than blasting it in the microwave
• Feta only gets saltier as it sits, taste before adding more salt

Save

There's something almost magical about how a few simple ingredients can transform into something that feels like a treat, and I hope this becomes one of those recipes you turn to when you need comfort without the fuss.

Recipe FAQs

→ Can I use fresh pasta instead of dried?

Fresh pasta works beautifully and cooks faster than dried. Reduce the cooking time accordingly and be careful not to overcook, as fresh pasta becomes tender more quickly. You may need slightly less pasta water since fresh pasta releases more starch.

→ What other leafy greens can I substitute for spinach?

Arugula adds a peppery bite, kale provides heartier texture and requires slightly longer cooking, and Swiss chard offers a mild, earthy flavor. Baby kale works especially well as it's tender and doesn't require additional cooking time beyond wilting.

→ Can I make this dish ahead of time?

This is best enjoyed immediately while the sauce is creamy and the pasta is perfectly textured. However, you can prep components in advance - crumble the feta, wash the spinach, and mince the garlic up to a day ahead. Leftovers will keep for 2-3 days in the refrigerator; add a splash of water when reheating to loosen the sauce.

→ Is there a dairy-free alternative to feta?

Vegan feta alternatives made from almonds or coconut work reasonably well, though they won't melt quite the same way. Alternatively, try cashew cream blended with nutritional yeast and lemon juice for a creamy element, though the flavor profile will shift from tangy to nutty.

→ How do I prevent the feta from becoming too salty?

Taste the feta before adding it - some brands are saltier than others. If your feta is quite salty, reduce the amount of added salt in the dish. You can also briefly rinse the feta under cold water and pat it dry to remove excess brine before crumbling.