Fusilli with glorious green spinach sauce

Fusilli with glorious green spinach sauce

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(25 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
Try this sumptuous dish with a no-cook pasta sauce

Nutrition and extra info

  • Vegetarian


  • kcal770
  • fat43g
  • saturates21g
  • carbs80g
  • sugars7g
  • fibre5g
  • protein20g
  • salt0.53g
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  • 400g fusilli pasta spirals
  • 225g bag of baby spinach
  • 1 garlic clove
  • 250g tub mascarpone
  • juice of ½ large lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 30g grated Parmesan (or vegetarian alternative), plus extra to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 55g pine nuts, lightly toasted


  1. Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce.

  2. Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.

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Comments (22)

catie74's picture

I've been making a similar dish for years for the family and it is a favourite for the kids. I use cream cheese instead of mascarpone. I add an onion, a splash of liquid chicken stock and a little white wine if there is a bottle open. Nutmeg essential

brinda100's picture

In response to the comments stating the original recipe is quite bland, I made this with a lot more lemon (added to taste and extra at table) plus chopped fried mushrooms in with the whole spinach. I also added plenty of grated nutmeg after blitzing the sauce. I made this with tagliatelle, reserving some of the cooking water to loosen the sauce. Delicious quick meal and even my 3 year old loved it as a healthy dish!

ade_in_the_kitchen's picture

I cooked this last night. It's quick and easy and reasonably tasty and an ideal midweek supper.

I felt that the flavour lacked depth so next time I will add more lemon and more garlic. It would go very well with both chicken and pancetta so I will be adding these too perhaps with some dried chilli flakes.

freshcream's picture

Just made this - i cooked frozen spinach in a pot with some oil, garlic, red chilli, and black pepper until it was totally mashed, then added the lemon juice, lime zest, Philadelphia (its what i had) and cheddar. I then added toasted almond slivers and the pasta, gave it a good stir and seasoned with sea salt. All in all an okay dish, good to rustle up in a few minutes, but needs tons of lemon juice n zest to bring out the flavour - at least 3 tbsp of juice and at least 1-2 tbsp of zest. I wouldnt serve this to an adult gathering, more for kids who like bland foods. My son loved it and nearly ate the whole thing on his own, but the rest of us weren't bowled over.

ade_in_the_kitchen's picture

I made this last night. Very quick to make and a simple recipe. It's quite tasty and as others have suggested I added more garlic and lemon juice which certainly added to the flavour.

I will make it again but will tweak it with the addition of some chestnut mushrooms and cube de pancetta. I think that the mushrooms in particular will compliment the flavours.

michbarn's picture

I used Spinach Trottole pasta and I added cooked chicken it was truly delicious. I served it with garlic bread and salad. Im pleased to have found this recipe it was simple, quick, looks great on a plate and the most important bit is its so tasty.

magdalenas's picture

what a great recipe - quick, dead easy and really tasty. It's also quite easy to add your own personal twist; I will add a little bit of red chillies next time.

mkoromila's picture

Quick and easy to make. A bit lacking in flavour for me.

emsmith's picture

I thought this made a lovely alternative to pesto. I used frozen spinach as I had some lurking and low-fat soft cheese instead of mascarpone. Also grilled up some bacon and scattered that over the top with the pine nuts just to mix up the textures and flavours a bit. And I probably used around four garlic cloves for the two of us since my husband and I are garlic fiends. We both thought it was pretty tasty.

centauri93's picture

I was quite dissapointed in this, did it with gnocchi rather than fusilli, and added mushrooms and bacon on top, and to be honest that was the only real flavour in it.

salima's picture

Very quick and easy, a great alternative to pesto.

tobyjug3's picture

The sauce is fantastic over sliced boiled potatos as a quick "bake". It needed extra garlic and added grated vintage cheddar on to then lashed under grill to brown. Had compliments all round
Thank you

astroboy's picture

the flavour seems to come from the parmesan so my advice is don't be shy with it

gilliangol's picture

I loved this. I've been trying to make a decent spinach sauce for ages and this is it. Wow! I added a lot more lemon which balanced out the flavours well - other than that I did as the recipe said. An excellent recipe that I'll be using many more times.

lanapolitana's picture

i tried this recipe and substituted mascarpone with a little gorganzola.. it was a nice contrast with the sweet spinach.

lynette02's picture

Quick filling meal but missed the flavour somewhere

zuzie_q's picture

Just not my cup of tea! But very quick and easy nonetheless.

bethocallaghan's picture

Agree about the light mascapone - I used the juice of a whole lemon.

philipparowley's picture

Fabulous dish, super versatile, I agree with using light mascarpone, just as delish' and if you want to make it fully vegan you can use a tofu-based soft cheese substitute. With just seven ingredients; many of them storecupboard staples (thanks for the frozen spinach tip too Katherine), it's a real crowd pleaser to have as a standby. Substitute wholewheat pasta for more fibre or seeds of change organic spinach trottole pasta for an all green experience!

canada2005's picture

Lovely quick meal, we used frozen spinach instead of fresh.


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