QiMeal
Creamy Spinach Pasta Sauce
Creamy Spinach Pasta Sauce · ready in 20 min · 4 servings · 320 kcal per serving · easy · 7 ingredients
A luxuriously smooth spinach sauce simmered with garlic, white wine, and creamy cheeses, creating a rich and velvety coating that clings beautifully to hot pasta.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 12 gGarlic
- 42 gButter
- 60 gWhite wine
- 200 gSpinach, chopped, frozen
- 113 gCream cheese
- 240 gEvaporated milk
- 50 gParmesan cheese
Equipment
stovetop, saucepan, wooden spoon, chef knife, cutting board, serving spoon, serving bowl
Instructions
- Saute garlic gently
Saute garlic in butter over very low heat for 2 minutes. · 2 min
What to look for: garlic turns fragrant without browning
- Deglaze and add spinach
Add wine, bring to a boil, add spinach and reduce heat to low. · 4 min
What to look for: liquid bubbles then settles
- Melt cream cheese
Add cream cheese and stir until melted. · 3 min
What to look for: cheese fully incorporated
- Add milk and smooth sauce
Add milk, increase heat to medium high and stir until sauce is smooth and heated through. · 4 min
What to look for: sauce looks glossy and uniform
- Finish with Parmesan
Remove from heat, add Parmesan and stir until cheese melts. · 2 min
What to look for: cheese melts smoothly
- Serve over pasta
Serve over hot, drained pasta. · 1 min
What to look for: sauce coats pasta evenly
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 14 g |
| of which sugars | 5 g |
| Fat | 24 g |
| of which saturated | 14 g |
| Fibre | 2 g |
| Sodium | 520 mg |
Nutri-ScoreD
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
Ingredient substitutions
Garlic
- garlic paste: Use half the amount since paste is more concentrated.
Butter
- olive oil: Produces a lighter mouthfeel with less richness.
White wine
- vegetable broth: Reduces acidity and removes alcohol.
Spinach
- fresh spinach: Wilt thoroughly before adding dairy.
Cream cheese
- ricotta cheese: Creates a less dense sauce.
Evaporated milk
- half and half: Use gently to avoid curdling.
