Creamy Spinach Pasta Garlic (Printable Version)

Delicious pasta with tender spinach in a smooth, garlicky cream sauce, ready in 30 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz fettuccine or penne

→ Vegetables

02 - 7 oz fresh baby spinach, washed
03 - 3 cloves garlic, finely minced
04 - 1 small yellow onion, finely chopped

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 1 cup heavy cream
08 - ½ cup grated Parmesan cheese
09 - ¼ cup reserved pasta water
10 - ¼ tsp ground nutmeg (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Extra grated Parmesan
13 - Freshly ground black pepper
14 - Chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat butter and olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
03 - Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
04 - Add the spinach and cook until wilted, about 2-3 minutes.
05 - Pour in the heavy cream, bring to a gentle simmer, and stir in the grated Parmesan cheese. Season with salt, pepper, and nutmeg (if using). Simmer for 2-3 minutes, stirring occasionally.
06 - Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach desired creaminess. Serve immediately, garnished with extra Parmesan, black pepper, and chopped parsley if desired.

# Top Tips:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The sauce clings perfectly to every strand of pasta making each bite irresistible
  • Leftovers actually taste better the next day if they last that long
02 -
  • Reserving that pasta water is absolutely crucial for the right sauce consistency
  • The sauce will thicken as it stands so don't panic if it looks slightly thin in the pan
  • Keep the heat at medium once you add the cream or it might separate
03 -
  • Grate your Parmesan fresh from a block pre grated cheese has anti caking agents that affect melting
  • Don't rinse your pasta after draining that starch is what helps the sauce stick

Return