Creamy Garlic Spinach Pasta
An Italian-style, creamy garlic pasta with spinach—silky, comforting, and weeknight-fast.
Prep Time
3 min
Cook Time
7 min
Total Time
10 min
Servings
2
Theme highlight: we’re channeling a classic Italian technique—emulsione—where pasta water and fat become a glossy sauce. It’s the same kitchen magic behind cacio e pepe, now with a gentle garlic cream and a spring-green swirl of spinach.
Tip as you go: heat your water in a kettle to save precious minutes, keep the garlic pale (never brown), and let the pasta finish in the pan so every strand soaks up flavor. A squeeze of lemon brightens the richness and makes the spinach sing.
Ingredients
- 180 g dry pasta (spaghetti or fettuccine, egg-free durum wheat)
- 15 g unsalted butter
- 15 ml extra-virgin olive oil
- 12 g garlic, thinly sliced (about 3 large cloves)
- 150 ml double cream (or heavy cream)
- 100 g baby spinach
- 40 g Parmesan or Grana Padano, finely grated, plus extra to serve
- 10 ml lemon juice
- 2 g freshly ground black pepper
- 1 g chili flakes (optional)
- Fine sea salt for pasta water (use 10 g per litre)
- Up to 120 ml pasta cooking water
Nutrients
- irongood
From spinach
- fibersource
Higher if using whole-wheat pasta
- folategood
From spinach
- calciumgood
From Parmesan and cream
- proteingood
From cheese and pasta
- vitamin Ahigh
From spinach
- vitamin Kexcellent
From spinach
Instructions
- 1
Boil 1.5 litres of water in a kettle. Pour into a large pot, add 15 g fine sea salt, and bring back to a boil. Add the pasta and cook until just shy of al dente (check 1 minute early).
- 2
While the pasta cooks, warm a wide pan over medium heat. Add butter and olive oil. Stir in the sliced garlic and cook 30–45 seconds until fragrant and pale—do not brown.
- 3
Pour in the cream, add black pepper and chili flakes (if using). Simmer 1–2 minutes to slightly thicken.
- 4
Add the spinach and wilt for 30 seconds.
- 5
Transfer the pasta straight from the pot to the pan, along with 80–120 ml pasta water and the grated cheese. Toss off the heat for 30–60 seconds until glossy and creamy, adding more water as needed to coat.
- 6
Stir in the lemon juice. Taste and adjust salt and pepper. Plate immediately and shower with extra cheese.
Chef's Tip
For extra silkiness, toss vigorously off the heat so the cheese melts gently and the sauce emulsifies without splitting.
Fun Fact
Italian cooks call the glossy sauce bind “mantecare,” achieved by tossing pasta with starchy water, fat, and cheese.
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