Creamy Spinach Pasta Garlic (Printable)

Tender spinach and pasta come together in a rich, garlicky cream sauce for a comforting dish.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 7 oz fresh baby spinach, washed
03 - 1 small onion, finely chopped
04 - 4 cloves garlic, minced

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 2/3 cups whole milk
08 - 1/2 cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - 1/4 tsp ground nutmeg
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Extra grated Parmesan, to serve
13 - Freshly ground black pepper
14 - Chopped fresh parsley (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the onion and sauté until soft, about 3 minutes. Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
04 - Gradually whisk in the milk and cream. Cook, stirring frequently, until the sauce thickens, about 3–5 minutes.
05 - Stir in the grated Parmesan and nutmeg. Season with salt and pepper.
06 - Add the spinach to the sauce and cook until wilted, about 2 minutes.
07 - Add the drained pasta to the skillet. Toss gently to coat, adding reserved pasta water as needed for a silky sauce. Serve immediately, topped with extra Parmesan, black pepper, and parsley if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its the kind of comfort food that makes people pause mid conversation and smile
02 -
  • The sauce thickens quickly as it cools, so err on the side of slightly thinner in the pan
  • Grate your own Parmesan. Pre grated cheese has anti caking agents that prevent smooth melting
03 -
  • Dont rinse the pasta after draining. That starch helps the sauce stick better
  • If the sauce looks too thick, add more pasta water, not more milk

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