Creamy Spinach Pasta Garlic

The way spinach wilts into cream sauce still fascinates me every single time I make this. Something about watching those bright green leaves surrender to the bubbling white cream feels like kitchen magic, the kind of simple transformation that reminds me why I fell in love with cooking in the first place.

My sister stayed over last winter during that terrible cold snap and requested something comforting but not too heavy. We stood over the stove together while the garlic perfumed the entire apartment, both of us sneaking pieces of spinach straight from the colander before they even hit the pan.

Ingredients

• Fettuccine or penne (350 g/12 oz): Short pasta shapes catch the cream sauce beautifully while long ribbons create elegant twirls on your fork
• Fresh baby spinach (200 g/7 oz): Fresh spinach wilts more gracefully than frozen and brings a vibrant color that makes the dish feel special
• Garlic cloves (3): Finely minced garlic releases its oils better and distributes evenly throughout the sauce
• Small yellow onion (1): Yellow onions sweeten as they cook providing a subtle foundation for the garlic and cream
• Unsalted butter (2 tbsp): Using unsalted butter lets you control the salt level especially important with salty Parmesan
• Olive oil (2 tbsp): The oil prevents the butter from burning while adding a fruity undertone to the sauce
• Heavy cream (250 ml/1 cup): Heavy cream creates a velvety texture that coats every strand of pasta without separating
• Grated Parmesan cheese (60 g/½ cup): Freshly grated Parmesan melts better and brings a sharp salty element that balances the cream
• Reserved pasta water (60 ml/¼ cup): This starchy liquid is the secret to binding the sauce to the pasta
• Ground nutmeg (¼ tsp optional): Just a pinch of nutmeg highlights the creaminess without making the dish taste like dessert

Instructions

Boil the pasta water:

Bring a large pot of generously salted water to a rolling boil and cook pasta until it still has a slight bite to it

Reserve the starchy liquid:

Capture exactly ¼ cup of pasta water before draining then set the pasta aside in the colander

Build the flavor base:

Melt butter with olive oil in a large skillet over medium heat and cook the chopped onion until it turns translucent

Add the aromatic garlic:

Stir in the minced garlic and cook for just one minute watching carefully so it does not brown or turn bitter

Wilt the spinach:

Toss in the fresh spinach and stir until it collapses into soft green ribbons

Create the cream sauce:

Pour in the heavy cream and bring to a gentle simmer then stir in the Parmesan until it melts completely

Season the sauce:

Add salt pepper and that optional pinch of nutmeg tasting as you go

Combine everything:

Toss the cooked pasta into the sauce adding the reserved pasta water to reach your desired consistency

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This became our go-to comfort meal during her weeklong visit. We made it three times experimenting with different pasta shapes and eventually adding roasted cherry tomatoes just because they looked so good at the market.

Making It Your Own

Sometimes I toss in sautéed mushrooms or leftover rotisserie chicken for added substance. The cream sauce is incredibly forgiving and welcomes almost any protein or vegetable you want to use up.

Lighter Variations

Half-and-half works beautifully if you want something less indulgent. I have also made this with whole milk mixed with a tablespoon of flour and it still creates a satisfying coating on the pasta.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the richness while a buttery Chardonnay echoes the cream sauce. Honestly any dry white wine you enjoy drinking will work perfectly here.

• Let the pasta rest for two minutes after tossing so the sauce really clings to every strand
• Warm your serving bowls in the oven while the pasta cooks for restaurant-style presentation
• Keep extra Parmesan at the table because everyone always wants more

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There is something deeply satisfying about a recipe that comes together this quickly yet feels so luxurious. I hope it becomes a regular rotation in your kitchen too.

Recipe FAQs

→ How do I prevent the garlic from burning?

Sauté garlic over medium heat and add it after the onions have softened, stirring constantly for about one minute to avoid burning and bitterness.

→ What is the purpose of reserved pasta water?

The reserved pasta water contains starch that helps loosen the sauce and bind it smoothly to the pasta for a creamy texture.

→ Can I substitute heavy cream with a lighter option?

Yes, half-and-half can be used for a lighter sauce, though the dish will be less rich and creamy.

→ Which type of pasta works best for this dish?

Fettuccine or penne are ideal as they hold the creamy sauce well, but other pasta shapes can be used based on preference.

→ How can I add protein to this meal?

Stir in cooked chicken breast or sautéed mushrooms to enhance protein content and add extra flavor and texture.

→ Is nutmeg necessary for the sauce?

Nutmeg is optional but adds a warm, subtle depth to the creamy sauce, enhancing its flavor complexity.