Save to Pinterest The first time I made this pasta, I was skeptical about how just feta and pasta water could create something so velvety. Standing at the stove, watching the salty cheese melt into that starchy liquid, I actually laughed out loud when it transformed into the creamiest sauce I'd ever made. Now it's my go-to when I want something luxurious but need it on the table in under half an hour.
Last Tuesday, my friend Sarah dropped by unexpectedly while I was tossing this together. She stood in my kitchen watching me add what looked like a chaotic amount of spinach to the pasta, then practically inhaled her bowl and asked for the recipe before she'd even finished chewing. That's when I knew this unassuming dish was something special.
Ingredients
- 400 g dried pasta: Penne or fusilli catch the sauce beautifully, but spaghetti works wonderfully too
- 200 g feta cheese: Use a good quality sheep or goat milk feta for the creamiest results and best tang
- 150 g baby spinach: Fresh baby spinach wilts perfectly and adds lovely color without overpowering
- 2 cloves garlic: Mince these fresh for the best aromatic base to build your flavors
- 3 tbsp olive oil: Extra virgin gives you that fruity Mediterranean backbone
- 1 tsp black pepper: Freshly cracked adds warmth and depth to the creamy sauce
- 1/2 tsp chili flakes: Optional but adds a lovely gentle heat that cuts through the richness
- Salt: Essential for seasoning, but go easy since the feta brings plenty of saltiness
- Lemon zest: Brightens everything and cuts through the creamy richness beautifully
- Fresh herbs: Basil or parsley add a fresh finish and make the dish look stunning
Instructions
- Get your pasta water going:
- Bring a large pot of generously salted water to a rolling boil, then cook your pasta until it's perfectly al dente
- Save that liquid gold:
- Before draining, carefully reserve about one cup of the starchy pasta cooking water this is your secret weapon
- Build your flavor base:
- While pasta cooks, warm olive oil in a large skillet over medium heat and sauté the garlic for just one minute until fragrant
- Wilt the spinach:
- Add the baby spinach to your skillet and stir gently for about two minutes until it's beautifully wilted
- Bring it all together:
- Add the hot drained pasta to the skillet, sprinkle in the crumbled feta, and pour in about half cup of that reserved pasta water
- Create the sauce:
- Toss everything vigorously, watching as the feta melts into the starchy water to form a glossy, creamy coating
- Season and serve:
- Add black pepper and chili flakes, adjust consistency with more pasta water if needed, and finish with lemon zest and herbs
Save to Pinterest This pasta became a regular in our rotation after a particularly stressful week when cooking felt like just another chore. Something about tossing that hot pasta with melting feta and watching it come together in minutes made me fall in love with cooking again.
Choosing Your Feta
I've learned that not all feta creates the same sauce. Greek sheep milk feta tends to melt more luxuriously than the cow milk varieties, and buying a block to crumble yourself gives you better texture control than pre crumbled options, which can be dry.
Making It Your Own
Sometimes I'll add a handful of sun dried tomatoes or some chopped olives when I want to take this in a slightly different direction. The basic technique stays the same, but those little additions can transform the whole personality of the dish.
Perfect Wine Pairings
A crisp white wine cuts through the creaminess beautifully. I love serving this with a chilled Sauvignon Blanc or a dry Pinot Grigio. The acidity balances the rich feta sauce and complements the garlic perfectly.
- Chill your wine glass for extra refreshment
- A light red like Pinot Noir works beautifully too
- Don't stress too much about the perfect match
Save to Pinterest Simple, fast, and utterly satisfying this pasta reminds me that sometimes the most humble ingredients create the most memorable meals.
Recipe Questions & Answers
- → What pasta shapes work best for this dish?
Penne, fusilli, and spaghetti are all excellent choices. Penne and fusilli hold the creamy sauce well in their ridges and curves, while spaghetti offers a classic presentation. Choose your preferred shape based on texture preference.
- → Can I make this without fresh spinach?
Yes, frozen spinach works well—just thaw and squeeze out excess moisture before adding to prevent a watery sauce. You can also substitute arugula or kale for different flavor profiles and textures.
- → How do I achieve the creamy sauce without cream?
The key is using reserved pasta cooking water, which contains starches that emulsify with the olive oil and feta cheese. Toss vigorously and add water gradually until you reach your desired consistency—typically 1/2 to 3/4 cup.
- → What type of feta cheese should I use?
Traditional Greek or Bulgarian feta works beautifully. Choose quality feta that's creamy but still holds its shape when crumbled. Avoid overly salty varieties, as you'll be seasoning the dish separately.
- → Can I add protein to make it heartier?
Absolutely. Grilled chicken, roasted chickpeas, or crumbled tofu blend seamlessly. You can also add sun-dried tomatoes, roasted red peppers, or mushrooms for extra depth and substance.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the tangy feta and bright lemon beautifully. Other options include Pinot Grigio or a light Greek Assyrtiko that echoes the Mediterranean origins.