Spaghetti with Spinach and Zucchini Sauce

Ingredients

• 1 splasholive oil
• 1courgette
• 1onion
• 400 gspaghetti
• 200 gfresh spinach, washed
• 300 gminced meat or vegetarian mince
• 1vegetable stock cube
• 1 punnetcherry tomatoes
• 250 mlwater
• 100 mlcooking cream
• 100 g, to tastegrated cheese
• to tasteItalian herbs
• to tastesalt and pepper

Instructions

1. 1

   Cook the vegetables

   Finely chop the onion and cut the courgette into small cubes. Heat a splash of olive oil in a large sauté pan or wok and stir-fry them together for about 5 minutes. Add the spinach in batches and cook until wilted, then stir in 250 ml water and the vegetable stock cube. Simmer gently for about 10 minutes.

2. 2

   Cook the spaghetti

   While the vegetables simmer, cook the spaghetti according to the packet instructions.

3. 3

   Brown the mince

   In a separate frying pan, cook the meat or vegetarian mince until browned and crumbly.

4. 4

   Blend the sauce

   After the vegetables have simmered for 10 minutes, take the pan off the heat. Blend them with a hand blender until smooth and creamy.

5. 5

   Season the sauce

   Return the pan to the heat and stir in the cooking cream. Add Italian herbs, salt and pepper to taste, then mix in the browned mince.

6. 6

   Add the tomatoes

   Halve or quarter the cherry tomatoes and gently fold them into the sauce.

7. 7

   Serve the pasta

   Divide the spaghetti between deep plates or bowls, spoon the spinach and courgette sauce over it, and finish with grated cheese to taste.

What is spaghetti with spinach and courgette sauce?

This is a pasta dinner built around a blended vegetable sauce, rather than a tomato-based one. It draws on familiar Italian ingredients such as spaghetti, spinach and grated cheese, while the recipe’s courgette, cream and mince make it a hearty, creamy variation.

Blending the cooked vegetables gives the sauce a smooth base, and the mince and cherry tomatoes add contrasting texture. It’s also easy to adapt by choosing meat or vegetarian mince.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 35g protein, 84g carbs, 27g fat.

The spaghetti supplies most of the carbohydrates, while the olive oil, cooking cream and cheese contribute much of the fat. Protein comes mainly from the mince and cheese, with the amount depending on whether you choose meat or vegetarian mince. Pair a serving with salad or extra vegetables for a more balanced plate.

Building the vegetable base

Courgette and onion: cut the courgette into small, even cubes and chop the onion finely so they soften during the brief stir-fry.

Spinach: add it a little at a time, allowing each batch to wilt before adding more. This makes it easier to stir into the pan before the water and stock go in.

Getting a smooth sauce

Simmering: give the vegetables about 10 minutes over low heat with the stock and water, as directed, to soften before blending.

Blending: take the pan off the heat before using a hand blender. Blend until the vegetables form a creamy sauce, then return the pan to the heat for the cream and seasoning.

Cooking the pasta and mince

Pasta: cook the spaghetti according to its packet instructions while the vegetable mixture simmers. Drain it when ready and serve it with the sauce.

Mince: cook it separately until browned and crumbly, then stir it into the blended sauce. Keeping it separate until this point helps it retain some texture.

Balancing the texture

Creamy sauce: the blended spinach and courgette make a smooth coating for the spaghetti, with cooking cream giving it a richer finish.

Fresh additions: fold in the cherry tomatoes gently at the end so they keep their shape. Grated cheese is added at serving, so each person can choose how much they want.

What to serve with it

Serve the sauce over the spaghetti in deep plates or bowls, with extra grated cheese at the table if desired.

A simple green salad or steamed vegetables can sit alongside the pasta. If you prefer a lighter accompaniment, keep it fresh and leave the pasta as the main part of the meal.

Recipe notes & tips

• Cut the courgette into small cubes so it softens evenly.
• Add the spinach in batches if it will not all fit in the pan at once.
• Keep the vegetable mixture at a gentle simmer for its 10-minute cooking time.
• Use a separate frying pan for the mince so it can brown and crumble.
• Take the vegetable pan off the heat before blending.
• Fold in the tomatoes carefully to avoid crushing them.

Variations

• Vegetarian mince: use the meat-free option listed for a vegetarian version.
• Different pasta: swap the spaghetti for another pasta shape and cook it according to its packet instructions.
• More herbs: adjust the Italian herbs to taste for a more pronounced herbal flavour.
• Extra cheese: offer additional grated cheese at the table.
• Chunkier sauce: blend the vegetables briefly and leave some small pieces for texture.

Common mistakes to avoid

• Adding all the spinach at once: add it gradually so it is easier to stir and wilt.
• Skipping the simmer: cook the vegetables in the stock mixture for about 10 minutes before blending.
• Blending over the heat: remove the pan from the hob first, then blend the vegetables.
• Crowding the mince pan: cook until the mince is browned and crumbly before mixing it into the sauce.
• Stirring the tomatoes in roughly: fold them through gently so they hold their shape.

How to store

Refrigerate leftover sauce and spaghetti in separate airtight containers and use within 2 days. Reheat the sauce gently in a pan, adding a splash of water if needed, and warm the pasta separately or together with the sauce.

Frequently asked questions