Spinach Alfredo Pasta (Vegetarian)
Creamy and delicious spinach Alfredo sauce! I like to make this dish with locally and sustainably sourced dairy ingredients.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
6 tbsp. Garlic butter (or regular butter)
6 Garlic cloves (minced)
1 1/2 c. Heavy cream (locally and sustainably sourced)
1 tsp. Salt
1/2 tsp. Pepper
1 c. Grated parmesan (additional for garnish)
1 c. Whole milk
4 c. Fresh spinach
1 tbsp. Fresh basil (chopped)
16 ounce Package spaghetti (gluten free optional)
Fill a large pot with water and bring it to a boil to cook your spaghetti. Follow the cooking instructions on the box of the spaghetti you choose. I prefer my pasta al dente for this dish slightly undercooked).
Heat the butter in a frying pan on medium heat. Add the garlic and sauté for 3 minutes. Add the cream and stir as it lightly boils for 8 minutes. Add the parmesan cheese and stir it into the cream with a whisk. Add the whole milk gradually and continue to stir the sauce. Add the spinach, salt, and pepper. Once the spinach is wilted, remove the sauce from the stove. Add the cooked spaghetti and mix it together. Top off the dish with freshly chopped basil and additional parmesan (optional).
Serving Size: 6