Creamy Spinach Pasta Garlic

The rain was hitting my kitchen window last Tuesday when I realized I had nothing planned for dinner. Sometimes those spontaneous cooking moments turn out better than anything I've spent hours planning. I grabbed whatever was in the fridge and ended up with this creamy spinach pasta that's now become my go-to comfort food.

My roommate walked in midway through cooking and immediately asked what smelled so incredible. The combination of garlic sizzling in butter and cream reducing on the stove creates this aroma that makes everyone gravitate toward the kitchen. We ended up eating straight from the pan standing up because neither of us could wait to sit down.

Ingredients

• 350 g (12 oz) fettuccine or penne: I've found fettuccine catches the sauce beautifully but penne works wonderfully too
• 200 g (7 oz) fresh baby spinach: Fresh spinach wilts down perfectly and tastes so much better than frozen here
• 3 cloves garlic finely minced: Don't be shy with the garlic it's the backbone of the whole dish
• 1 small yellow onion finely chopped: The onion adds a subtle sweetness that balances the rich cream
• 2 tbsp unsalted butter: Butter gives the sauce that velvety mouthfeel we all love
• 2 tbsp olive oil: This prevents the butter from burning and adds a nice fruity note
• 250 ml (1 cup) heavy cream: The heavy cream creates that luscious restaurant quality sauce
• 60 g (½ cup) grated Parmesan cheese: Freshly grated makes all the difference in melting and flavor
• 60 ml (¼ cup) reserved pasta water: This starchy liquid is the secret to perfectly clingy sauce
• ¼ tsp ground nutmeg: Just a pinch adds this incredible depth that people can't quite identify
• Salt and freshly ground black pepper: Season generously at each layer for the best result

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a boil and cook your pasta until it's just shy of al dente

Sauté your aromatics:

While pasta cooks heat butter and olive oil in a large skillet over medium heat then add onion cooking until translucent

Add the garlic:

Toss in your minced garlic and stir constantly for about a minute until fragrant but not brown

Wilt the spinach:

Add all your fresh spinach at once it will look like a mountain but cook down in just a few minutes

Create the sauce:

Pour in the heavy cream bring to a gentle simmer then stir in Parmesan nutmeg salt and pepper

Bring it all together:

Toss the cooked pasta into the sauce adding pasta water as needed until every strand is coated and glossy

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Last Friday my friend Sarah came over for dinner and proceeded to lick her plate clean. She texted me the next morning saying she'd dreamed about the pasta and needed the recipe immediately. There's something so satisfying about watching someone genuinely enjoy food you've made with your own hands.

Making It Your Own

I love adding sautéed mushrooms when I want more earthiness or sometimes I'll toss in some grilled chicken for protein. The base sauce is incredibly forgiving and adapts well to whatever you're craving or have on hand. Once you master the technique you'll find yourself making endless variations.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the richness beautifully while still complementing the garlic and cream. I've also served it with a light Chardonnay that worked wonderfully. The key is choosing something with enough acidity to balance the indulgent sauce without overpowering the subtle flavors.

Storage and Reheating

This pasta keeps surprisingly well in the refrigerator for up to three days. When reheating add a splash of cream or milk because the sauce will have thickened considerably. I like to reheat it gently in a skillet rather than the microwave which helps restore that creamy consistency.

• Store in an airtight container to prevent the pasta from drying out
• Reheat on the stove over medium low heat for the best texture
• A little fresh parsley on top brightens up leftovers beautifully

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There's something so deeply comforting about a bowl of creamy pasta after a long day. I hope this recipe becomes one of those reliable favorites you turn to again and again.

Frequently Asked Questions

→ How do I prevent the garlic from burning?

Cook the minced garlic on medium heat just after the onions turn translucent, stirring constantly and removing from heat if it starts browning too fast.

→ Can I substitute heavy cream with a lighter option?

Yes, half-and-half works well to reduce richness while maintaining a creamy texture in the sauce.

→ What pasta types work best with this sauce?

Fettuccine or penne are ideal as their shape holds the creamy spinach and garlic sauce nicely.

→ How can I make this dish gluten-free?

Simply replace traditional pasta with a gluten-free variety to suit dietary needs without affecting flavor.

→ Is it possible to add protein to this dish?

Yes, adding cooked chicken breast or sautéed mushrooms enhances the meal with additional protein and texture.

→ What is the role of reserved pasta water in the sauce?

The starchy pasta water helps loosen and bind the sauce to the noodles, achieving a creamy consistency.