Stress eating, huh? Who, me? No, never. Okay, maybe. As the countdown to my departure from the state begins and everything seems to be going wrong, I need some comfort food. My usual favorite dish is pasta with butter, Parmesan cheese and salt and pepper, but today I decided to take it a step further and make this Super creamy spinach Alfredo pasta.

WHAT’S IN THE ALFREDO SAUCE?

So, to be honest, it’s not really an Alfredo Sauce (I really wanted to call it “dummy” Fredo), but sometimes the recipe names are a little figurative. The real Alfredo has like a piece of butter, a bunch of Parmesan Cheese and sometimes (especially if you are in America) a lot of cream.

I exchanged the cream for whole milk, reduced the butter significantly and used a little cream cheese to thicken and stabilize the Sauce. So, technically, it’s not Alfredo anymore, but hey, it’s close enough for me to pretend and feel like I’m eating something Super indulgent.

IS IT HEATING UP WELL?

This spinach Alfredo pasta is definitely better when fresh, although I would never refuse leftovers. So, if you are cooking for one or two people, you need to cut the recipe in half. Fortunately, this one is super easy to zoom in or out. Simply change the number of servings in the “servings” field of the recipe card below and the ingredients will adjust automatically.

CAN I USE FROZEN SPINACH?

Yes, you can use frozen spinach if necessary, but keep in mind that the texture is not as beautiful as fresh spinach. To use frozen spinach, defrost it completely, then squeeze out as much extra moisture as possible (otherwise your Sauce will turn green). Add the pressed frozen spinach to the same place where the fresh spinach is added in the recipe below.

Instruction

Bring a large pot of water to a boil to boil the pasta. Once cooked, add the pasta and cook until al dente. Drain the pasta in a colander.

While the pasta is cooking, prepare the Sauce. Place the butter and minced garlic in a deep frying pan or saucepan and sauté over medium heat for 1 to 2 minutes, or simply until the garlic is tender and fragrant but not brown.

Reduce the heat to medium-low. Add the milk to the pan with the cream cheese (cut into pieces). Heat the milk and cream cheese, stirring, until the cream cheese is completely melted in the milk.

Stir in the grated Parmesan cheese and continue whisking while the Sauce simmers slightly. When it simmers, the Sauce thickens. Reduce the heat to low to keep the Sauce warm. Season the Sauce with 1/4 teaspoon of salt and a generous amount of freshly cracked pepper.

Add the fresh spinach to the Sauce and stir in until wilted and soft.

Finally, add the cooked and drained pasta to the Spinach Alfredo Sauce and stir. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *