Spinach Alfredo Pasta

This easy spinach alfredo pasta comes together in under 20 minutes and is a vegetarian dinner recipe the whole family will love!

Creating this easy pasta recipe

Pasta with butter and cheese was rare for us when we first started eating whole food. With so many new foods to experiment with, we focused mainly on experimenting with whole grains and fresh vegetables. (I also used to limit my carbs, so pasta was considered the enemy at one point.) But those days are over, and our “moderation is key” approach has us experimenting with whole wheat pastas studded with veggies. Plus —newsflash — butter’s back to being good for you.

Instead of the typical cream-based alfredo sauce we’re used to here in America, this fettuccine alfredo uses the “traditional” method: tossing the warm pasta with butter and parmesan cheese, which melts into a gooey, savory sauce. We’ve added spinach here to pack in some nutrients; you also could use other greens like tender arugula (just make sure it’s not too spicy!).

We hope you enjoy this take on classic Italian comfort food! We’ve used whole wheat pasta here, but you could certainly use gluten-free if you have allergies.

Tips for making spinach alfredo pasta

This vegetarian pasta recipe comes together in under 20 minutes, but keep these things in mind when you’re making it:

• Use freshly grated Parmesan — The Parmesan cheese sold in shaker cans doesn’t melt like the stuff you can buy at the cheese counter. If possible, grate the Parmesan yourself, or buy the pre-shredded cheese in a bag. Just avoid the stuff in the can at all costs!
• Wash your greens before using — If you’re using a bunch of spinach and not boxed baby greens, make sure to wash them first!
• Use salted butter — We prefer using salted butter in this spinach alfredo pasta recipe, to bring just the right amount of salt to the dish.

Looking for more pasta recipes? 

Outside of this spinach alfredo pasta, here are a few of our favorite pasta recipes:

• Vegan Italian Pasta Salad
• Grilled Vegetable Pasta with Romesco
• Creamy Vegan Pasta Marinara
• Baked Pasta with Awesome Sauce
• Gemelli Pasta with Fire Roasted Tomatoes
• Creamy Almond Milk Pasta with Herbs
• Cacio e Pepe (Cheese and Pepper Pasta)

This recipe is…

This spinach alfredo pasta recipe is vegetarian.

Spinach Alfredo Pasta

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(3 votes, average: 5.00 out of 5)

5 from 3 reviews

• Author: a Couple Cooks
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 to 6 1x

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Description

This easy spinach alfredo pasta comes together in under 20 minutes and is a vegetarian dinner recipe the whole family will love!

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Scale 1x2x3x

Ingredients

• 12 ounces spaghetti or fettuccine
• 4 cups baby spinach leaves
• 1/4 cup milk
• 1 1/2 cups grated Parmesan cheese
• 1/2 to 1 teaspoon kosher salt
• 4 tablespoons butter
• Fresh ground pepper

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Instructions

1. Bring a large pot of salted water to a boil; cook the pasta to al dente. Reserve about 1 cup of the pasta water in a liquid measuring cup; set it aside. Then drain and rinse the pasta.
2. In a large saucepan or skillet, heat a splash of the pasta water over medium heat. Cook spinach leaves until just wilted and bright green; then remove to a bowl. Sprinkle with a pinch or two of kosher salt and set aside.
3. In the saucepan, add the milk, 1/4 cup of the pasta water, and the Parmesan cheese. Cook over low heat, stirring until a smooth sauce forms.
4. Add the pasta to the pan and stir to coat. Add the butter, kosher salt, and fresh ground black pepper and stir to combine until the butter melts. If necessary, and a splash of pasta water to smooth out the sauce. Taste and adjust salt and pepper to taste. Serve immediately

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Notes

Inspired by Simply Recipes and Saveur

• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Spinach Alfredo Pasta, pasta alfredo

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