Creamy Garlic Spinach Pasta

Indulge in a bowl of pure comfort with this Creamy Garlic Spinach Pasta. This dish brings together tender fettuccine and fresh baby spinach in a velvety garlic-infused cream sauce, creating a restaurant-quality meal right in your own kitchen. Ideal for a fast, comforting weeknight meal that the whole family will enjoy.

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Whether you're looking for a quick dinner after a long day or a cozy meal to share, this recipe hits all the right notes. The combination of aromatic sautéed onions, garlic, and freshly grated Parmesan cheese creates a deep flavor profile that perfectly complements the mild sweetness of the baby spinach.

Ingredients

• Pasta: 350 g (12 oz) fettuccine
• Vegetables: 200 g (7 oz) fresh baby spinach (washed and trimmed), 3 cloves garlic (minced), 1 small yellow onion (finely chopped)
• Dairy: 2 tbsp unsalted butter, 200 ml (3/4 cup + 1 tbsp) heavy cream, 60 g (1/2 cup) grated Parmesan cheese, 60 g (1/4 cup) cream cheese (optional)
• Seasonings: 1/2 tsp salt (plus more for pasta water), 1/4 tsp freshly ground black pepper, pinch of nutmeg (optional)
• Garnish: Extra grated Parmesan, chopped fresh parsley or basil (optional)

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

Step 2

Meanwhile, in a large skillet over medium heat, melt butter. Add onion and sauté for 2-3 minutes until soft and translucent.

Step 3

Add minced garlic and cook for 1 minute until fragrant.

Step 4

Pour in heavy cream and bring to a gentle simmer. Stir in cream cheese (if using) until melted and smooth.

Step 5

Add Parmesan, salt, black pepper, and nutmeg. Stir until the cheese is melted and sauce is creamy.

Step 6

Add the spinach, stirring until wilted (about 2 minutes).

Step 7

Add cooked fettuccine to the skillet. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.

Step 8

Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

Zusatztipps für die Zubereitung

For the smoothest sauce, use freshly grated Parmesan cheese rather than pre-shredded varieties. Be sure to reserve that half cup of pasta water; the starch in the water is the secret to helping the creamy sauce cling perfectly to the fettuccine strands.

Varianten und Anpassungen

This dish is highly versatile. You can add sautéed mushrooms or cooked chicken for extra protein. For dietary preferences, use whole-wheat or gluten-free pasta. For a lighter version, substitute half-and-half or milk for some of the heavy cream.

Serviervorschläge

Serve this pasta immediately while the sauce is at its creamiest. Top with a generous sprinkle of extra Parmesan and a handful of freshly chopped parsley or basil. It pairs beautifully with a simple green salad or a side of crusty garlic bread.

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Enjoy this luscious Creamy Garlic Spinach Pasta, a simple yet elegant meal that brings comfort to the table in just thirty minutes. It is the perfect solution for those nights when you want something satisfying without spending hours in the kitchen.

Recipe Q&A

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to the sauce to prevent a watery dish.

→ What type of pasta works best?

Fettuccine is ideal as it catches and holds the creamy sauce beautifully. Pappardelle or tagliatelle are excellent alternatives, though penne or rigatoni also work.

→ How can I make this lighter?

Substitute half-and-half or whole milk for heavy cream, or use a combination of both. You can also reduce the butter and cheese quantities slightly.

→ Is this dish suitable for vegetarians?

Yes, this is naturally vegetarian. Ensure your Parmesan is rennet-free if following strict vegetarian guidelines.

→ Can I add protein to this dish?

Absolutely. Sautéed mushrooms, cooked chicken breast, or crispy pancetta all pair wonderfully with the creamy sauce and spinach.

→ How do I prevent the sauce from breaking?

Keep the heat at medium or medium-low, add cream gradually, and stir constantly. Avoid boiling vigorously, which can cause the cream and cheese to separate.