Courgette, Spinach & Marscarpone Pasta

Courgette Spinach and Mascarpone Pasta Dish

This creamy, filling and satisfying pasta dish is a delicious and easy mid-week meal, perfect for all the family, while being packed with lots of healthy veggies, with a temptingly rich sauce for an indulgent feeling. It’s a great way to use up any wilted spinach left in the vegetable drawer.

This recipe works perfectly as a pasta bake with any kind of pasta shape. Try it with your favourite pasta shapes, or layer it up with lasagne sheets, for an impressive take on a vegetarian lasagne.


  • 400g fresh spinach leaves
  • 3 large courgettes
  • 250g mascarpone
  • 230 g pasta
  • 2 crushed garlic cloves
  • 1 onion, finely chopped
  • ½ tsp ground nutmeg
  • 100 ml single cream
  • 1.5 tablespoon butter
  • Seasoning to taste


  1. Cook the pasta as described on the packet instructions. Drain and leave aside.
  2. Halve and quarter the courgettes lengthways, removing any soft parts inside. Cut the remaining parts into small slices, roughly the same size as the pasta pieces.
  3. Heat the butter in a pan at a low heat, until it begins to melt.
  4. Add the onions and sauté, until they begin to soften and turn translucent.
  5. Add crushed garlic and continue to cook until fragrant.
  6. Add courgette pieces, cooking until they begin to soften.
  7. Add spinach and stir through mixture, until they begin to wilt.
  8. Keeping the heat low, stir in mascarpone, followed by cream, until evenly mixed.
  9. Add seasoning and nutmeg to mascarpone mixture as required.
  10. In a deep baking dish, pour out the cooked pasta.
  11. Pour mascarpone mixture on top, and gently mix until evenly combined.
  12. Serve immediately.

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