When life gets busy, finding a quick yet satisfying dinner recipe can feel like a miracle. Enter this stovetop fusilli with spinach, peas, and Gruyère—a creamy, vegetable-packed dish that hits all the right notes.
It’s a one-pot wonder designed to deliver big flavor with minimal effort, perfect for busy weeknights or when you need a little comfort food magic.
Why This Recipe Stands Out
This dish is far from your typical pasta night. The blend of Gruyère cheese, fresh peas, and spinach creates a luxurious texture and rich flavor profile, while a hint of garam masala adds a subtle spice that takes it to the next level.
Unlike traditional mac and cheese, this recipe combines heart-healthy vegetables with the indulgence of creamy pasta, making it a great choice for those who want comfort food with a Mediterranean-inspired twist.
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You’ll also love how versatile it is. Whether you serve it as a main course or pair it with grilled chicken or steak, this recipe adapts to any occasion. Plus, it’s vegetarian-friendly and easy to modify for different dietary preferences.
Tips for Perfecting This Dish
- Use High-Quality Cheese: Gruyère is recommended for its nutty, slightly sweet flavor, but you can swap it with cheddar, gouda, or pecorino depending on your preference.
- Fresh or Frozen Peas: Either option works well, but fresh peas offer a slightly sweeter taste. Adjust cooking time accordingly.
- Customize the Spice: If garam masala isn’t your style, try substituting with nutmeg, cumin, or a dash of chili powder for a different flavor profile.
- Whole-Wheat Fusilli: For a healthier twist, use whole-wheat pasta to increase fiber content without compromising on taste.
How to Make It Your Own
This recipe is incredibly adaptable, making it ideal for any household. Here are a few ways to personalize it:
- Add Protein: Toss in cooked chicken, shrimp, or even crispy pancetta for a heartier dish.
- Make It Vegan: Replace the heavy cream with coconut milk and use a plant-based cheese alternative.
- Gluten-Free Option: Swap the fusilli with gluten-free pasta to suit dietary needs.
- Amp Up the Veggies: Include other greens like kale or broccoli for extra nutrients and texture.
Perfect for Meal Prep & Busy Schedules
This stovetop fusilli comes together in just 10 minutes, making it a lifesaver on hectic days. It also reheats beautifully, so you can easily prepare it ahead of time for meal prep.
Store leftovers in an airtight container, and you’ve got a ready-to-go dinner that tastes just as good the next day.
A Crowd-Pleasing Dish for Dinner Gatherings
This recipe isn’t just a weeknight hero—it’s also a hit at gatherings. Its creamy, cheesy base and vibrant mix of vegetables make it a family-friendly favorite that’s sure to impress guests.
Serve it alongside a crisp green salad and a glass of wine for a complete Mediterranean-inspired meal.
This stovetop fusilli with spinach, peas, and Gruyère is proof that a quick dinner recipe doesn’t have to skimp on flavor or sophistication. It’s the perfect combination of indulgence and practicality, and it’s guaranteed to become a staple in your rotation.
Give it a try tonight, and savor the magic of a dish that’s as comforting as it is delicious.
Stovetop Fusilli with Spinach, Peas & Gruyère Dinner Recipe
Equipment
- Large pot
- Whisk
Ingredients
- Kosher salt as needed
- 1 pound regular or whole-wheat fusilli
- 1 ½ cups fresh or frozen peas
- ½ cup heavy cream
- 9 ounces Gruyère cheese grated (2 ¼ cups)
- 10 ounces baby spinach 10 cups loosely packed, coarsely chopped
- ⅛ teaspoon garam masala
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta and Peas: In a large pot, bring well-salted water to a boil. Add the fusilli and cook until it's just shy of al dente, roughly 1 minute less than what the package recommends. If you're using fresh peas, add them to the pot 3 minutes before the pasta is done. For frozen peas, add them 1 minute before the pasta finishes cooking. Drain the pasta and peas, then set them aside.
- Prepare the Creamy Sauce: Place the empty pot back on the stove over medium-high heat. Pour in the heavy cream and cook until it thickens, bubbles, and reduces by about half. This should take 2 to 3 minutes.
- Combine the Ingredients: Gradually add the grated Gruyère cheese to the pot, whisking continuously until it fully melts into the cream. Stir in the chopped baby spinach, allowing it to wilt. Finally, return the cooked pasta and peas to the pot, mixing everything together. Season the dish with ¾ teaspoon of salt, the garam masala, and a sprinkle of freshly ground black pepper to taste.
Notes
- Feel free to substitute Gruyère with cheddar, gouda, or young pecorino.
- You can replace garam masala with chile powder, nutmeg, or cumin for different flavor profiles.
- This dish pairs well with grilled steak or roasted chicken for a heartier meal.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.