Creamy Garlic Butter Spinach (Printable Version)
A creamy garlic butter pasta with spinach and melted Parmesan and Cheddar cheese.
# Ingredients Required:
→ Pasta and liquids
01 -
320g pappardelle or preferred pasta
02 -
480ml chicken or vegetable stock
03 -
480ml milk
→ Dairy and fats
04 -
30g unsalted butter
05 -
100g grated Parmesan cheese
06 -
100g shredded Cheddar cheese
→ Vegetables and aromatics
07 -
150g fresh spinach
08 -
3 cloves garlic, minced
09 -
15g fresh parsley, chopped
→ Seasonings
10 -
5ml salt, or to taste
11 -
Black pepper, to taste
12 -
5ml chili flakes, optional
# Guide to Cooking:
01 -
Melt butter over low heat in a saucepan. Add minced garlic and cook gently until fragrant and butter begins to bubble, taking care not to brown the garlic.
02 -
Add dry pasta, stock, milk, and salt to the pan. Stir to combine and bring to a boil.
03 -
Allow pasta to cook uncovered for 7–8 minutes or as indicated on the pasta package, stirring occasionally to prevent sticking and ensure even cooking.
04 -
Add fresh spinach to the pasta and stir until wilted. Remove the pan from heat.
05 -
Immediately stir in Parmesan, Cheddar, black pepper, chili flakes if using, and chopped parsley. Mix until cheese is fully melted and sauce is creamy. Serve promptly.
# Extra Suggestions:
01 -
Adjust chili flakes to suit preferred spice level. Substitute milk with heavy cream for a richer sauce. Use kale or arugula in place of spinach if desired.