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Mascarpone Spinach Spaghetti

Comes together quickly, but you’ll end up savoring every bite.

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Mascarpone Spinach Spaghetti

When you don’t know what to cook pasta is the go-to ingredient of choice. It’s almost universally adored and you can put pretty much anything you like on top. But, sometimes it can be a bit tiring to always have it with meatballs and tomato sauce. That’s why when I saw this recipe for mascarpone spinach spaghetti I knew I had to try it. And it turns out it’s even tastier than I imagined it would be.

The basis for this dish is spaghetti and I like to use a thick variety for the bite it gives the meal. After your pasta is done, add some fresh spinach to the pan and allow it to wilt in a sauce of rich, thick mascarpone cheese, lemon juice, and spices.

Mascarpone Spinach Spaghetti

Start with fresh spinach for the best flavor. Once the spinach is soft then add in the final ingredient: a handful of toasted, chopped hazelnuts. It might not sound like an ideal pasta topping, but this special ingredient gives the entire dish a much more interesting flavor and texture.

I did toast the hazelnuts for just a few minutes before I started the pasta. All you need is a skillet, toss them in over medium-low, and let them cook for a bit with no oil. Don’t over do it at this stage otherwise they can become bitter. It literally only takes about 2 minutes for some of the nut pieces to darken and that’s your queue to remove them from the pan.

What I love about this dish is that it’s almost like a vegetarian version of carbonara. The mascarpone cheese gives the richness that the egg would and the hazelnuts provide the crunch that the bacon would give. I had no idea this would be the case when I started cooking it, but soon realized that it hits many of the same flavors- all with the added nutrition of a generous amount of spinach.

Mascarpone Spinach Spaghetti

Some parmesan cheese on top adds a little more flavor for the perfect combination of flavors in every bite.

This simple recipe only takes about 20 minutes to make, but it will bring a smile your face when you taste this elegant pasta dish!

Yield(s): Serves 4-6

15m prep time

20m cook time

227 calories

Allergens: Milk, Wheat, Gluten, Nuts

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100% of the Share to Care sponsor fees fund meals for families in need. Learn More
  • 8 oz uncooked spaghetti
  • 1/2 cup mascarpone cheese
  • zest and juice of 1 lemon
  • 1/4 teaspoon nutmeg
  • Pinch white pepper
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 teaspoon dried parsley
  • 5 cups loosely packed baby spinach or coarsely chopped regular spinach
  • 1/2 cup chopped, toasted hazelnuts
  • parmesan cheese for garnish (optional)
  1. Make pasta to package directions in large pot. Reserve 1/2 cup pasta water when draining.
  2. Combine mascarpone, lemon zest, lemon juice, nutmeg, white pepper, garlic powder, salt, black pepper, and parsley in a medium bowl.
  3. Return pasta to pot on low to medium-low and toss with mascarpone sauce and spinach. Cover and allow to cook gently for 5-8 minutes. Add 2 tablespoons pasta water at a time until nice sauce forms and spinach is wilted.
  4. Remove from heat and toss with hazelnuts to serve. Garnish with parmesan if desired.

Recipe adapted from The Kitchn.