Creamy Garlic Spinach Pasta

The smell of garlic browning in butter on a Tuesday night can fix almost anything. I stumbled into this pasta during one of those evenings when the fridge looked bare but I still wanted something warm and indulgent. A handful of spinach, some cream, and a block of Parmesan later, I had a dinner that tasted like I'd planned it for days. It's been my go-to ever since.

I made this for my sister once when she showed up unannounced after a long shift at work. She sat at the counter, exhausted, and watched me toss it all together in one skillet. By the time I plated it, she'd perked up just from the smell. She told me later it was exactly what she needed that night, and now she texts me for the recipe every few months.

Ingredients

• 350 g fettuccine: Use any long pasta you love, but fettuccine holds onto creamy sauces like it was made for this dish.
• 200 g fresh baby spinach: It shrinks down to almost nothing, so don't be shy about the amount, and always wash it well even if the bag says pre-washed.
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, the aroma it releases when it hits the butter is half the magic.
• 1 small yellow onion, finely chopped: This adds a subtle sweetness that balances the richness of the cream.
• 2 tbsp unsalted butter: Butter gives the sauce a silky base and keeps the garlic from scorching.
• 200 ml heavy cream: The backbone of the sauce, it coats everything in that luscious, velvety texture.
• 60 g grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
• 60 g cream cheese (optional): This makes the sauce extra thick and creamy, almost like an Alfredo.
• 1/2 tsp salt, plus more for pasta water: Salting the pasta water properly is the secret to flavor that runs all the way through.
• 1/4 tsp freshly ground black pepper: A little heat cuts through all that cream and wakes up your palate.
• Pinch of nutmeg (optional): Just a whisper of nutmeg adds warmth and depth you can't quite put your finger on.
• Extra grated Parmesan and fresh parsley or basil: Finish with these to make it look as good as it tastes.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the fettuccine until al dente, following the package time. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for adjusting the sauce later.

Start the sauce base:

While the pasta cooks, melt butter in a large skillet over medium heat and add the chopped onion. Let it soften and turn translucent for about 2 to 3 minutes, stirring occasionally so it doesn't brown.

Bloom the garlic:

Toss in the minced garlic and stir for about a minute until the kitchen smells incredible. Don't let it brown or it'll turn bitter.

Build the cream sauce:

Pour in the heavy cream and bring it to a gentle simmer, then stir in the cream cheese if you're using it. Let everything melt together into a smooth, dreamy base.

Add the cheese and seasoning:

Stir in the Parmesan, salt, black pepper, and nutmeg, whisking gently until the cheese melts and the sauce thickens slightly. Taste it now and adjust the seasoning if needed.

Wilt the spinach:

Add the spinach in handfuls, stirring as it wilts down into the sauce. It'll only take about 2 minutes and suddenly the skillet will look way less crowded.

Toss the pasta:

Add the drained fettuccine directly to the skillet and toss everything together with tongs. If the sauce feels too thick, add a splash of that reserved pasta water and stir until it coats every strand beautifully.

Serve hot:

Plate it up right away and finish with extra Parmesan and a sprinkle of fresh parsley or basil if you have it. This dish is best enjoyed piping hot, straight from the pan.

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One night I added some leftover rotisserie chicken to this and it became a whole new meal. My partner ate two bowls and declared it better than anything we'd ordered out in months. Since then, this pasta has earned a permanent spot in our weekly rotation, sometimes with mushrooms, sometimes with grilled shrimp, always satisfying.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, the sauce might look a little separated or thick, but a splash of milk or cream and a quick stir over low heat brings it right back. I've even reheated it in the microwave with a damp paper towel over the bowl to keep it from drying out, and it worked surprisingly well.

Make It Your Own

This recipe is a blank canvas for whatever you have on hand. I've stirred in sun-dried tomatoes, roasted red peppers, and even a handful of frozen peas when I needed more color on the plate. If you want protein, cooked chicken, crispy bacon, or sautéed shrimp fold right in. You can also swap the fettuccine for penne or rigatoni if that's what's in your pantry, the sauce doesn't discriminate.

Pairing and Serving Ideas

This pasta doesn't need much on the side, but a simple green salad with lemon vinaigrette or a few slices of crusty garlic bread make it feel like a real dinner. I like to pour a glass of crisp white wine, something like Pinot Grigio, to cut through all that cream. If you're feeding a crowd, double the recipe and serve it family-style straight from the skillet.

• A handful of crushed red pepper flakes adds a nice kick if you like a little heat.
• Swap Parmesan for Pecorino Romano for a sharper, saltier flavor.
• Toss in a squeeze of lemon juice at the end to brighten everything up.

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This creamy garlic spinach pasta has gotten me through busy weeknights, surprise guests, and those moments when I just needed something comforting without the fuss. I hope it does the same for you.

Recipe FAQ

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it completely and squeeze out excess moisture before adding to the sauce to prevent watering it down. Use about 150g frozen spinach, which equals approximately 200g fresh.

→ What pasta shapes work best for this sauce?

Fettuccine is ideal, but pappardelle, tagliatelle, or even penne work beautifully. Avoid very thin pasta like angel hair, as the creamy sauce may overwhelm delicate strands. Wider, flatter shapes capture the sauce best.

→ How do I prevent the cream from breaking or curdling?

Maintain a gentle simmer rather than a rolling boil. Add cream slowly to the pan with melted butter and garlic. If using cream cheese, ensure it's fully melted and smooth before adding Parmesan. Keep heat at medium or medium-low throughout.

→ Can I make this dairy-free?

Substitute butter with olive oil, use coconut cream or cashew cream instead of heavy cream, and nutritional yeast for Parmesan. The flavor will differ slightly but remains delicious and creamy. Test proportions, as plant-based alternatives behave differently.

→ What proteins pair well with this dish?

Grilled chicken breast, sautéed shrimp, crispy pancetta, or mushrooms enhance this pasta beautifully. Cook proteins separately first, then toss with the finished dish. Adds 10-15 minutes but increases heartiness and protein content.

→ How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or pasta water to restore creaminess. Avoid microwaving, which can cause the sauce to separate or become grainy.