Everyday cooking
Spaghetti with spinach cream sauce
Leaf spinach, garlic and cream make a gentle sauce for spaghetti.
- Total time
- 25 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
Spinach collapses dramatically in a hot pan and releases plenty of moisture. Reduce that liquid before adding the cream to avoid a watery coating. Fresh spinach leaves remain individually visible, while frozen leaf spinach is a practical alternative if thawed and squeezed first. Use nutmeg as a small accent rather than the main flavour. This version does not rely on extra cheese, leaving the green vegetable flavour clear. Mix the sauce directly with hot spaghetti and adjust it at the end with a little cooking water. The result should be loose enough to move easily around the strands.
Method
Step by step
- 01
Prepare spinach
Wash the spinach thoroughly, remove thick stalks and let it drain. Finely dice the shallot and garlic. Bring salted water to the boil for the spaghetti.
- 02
Soften shallot
Warm the oil over medium heat. Soften the shallot for 3 minutes, then add the garlic for 30 seconds. Do not allow it to darken.
- 03
Reduce spinach liquid
Add the spinach in batches, turning until wilted. Continue cooking uncovered for 3–4 minutes until little free liquid remains on the bottom of the pan.
- 04
Add cream
Stir in the cream, nutmeg, salt and pepper and simmer gently for 2 minutes. Meanwhile cook the spaghetti until nearly al dente; reserve 100 ml cooking water.
- 05
Mix in spaghetti
Drain the spaghetti and toss in the sauce for 1 minute. Add 2–4 tbsp cooking water if needed. Distribute the leaves evenly and keep the coating loose.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Using frozen spinach
About 300 g thawed leaf spinach is enough for these quantities. Squeeze it with your hands or in a sieve, then pull the leaves apart. Prepared creamed spinach already contains sauce and seasoning, so it is not a direct substitute. Roughly chop particularly long leaves before cooking.
Measure nutmeg carefully
Freshly grated nutmeg is strong. Start with a few strokes on the grater and taste again after mixing. A little lemon zest adds fragrance without making the sauce sour. Use larger amounts of lemon juice cautiously with cream, adding it only at the end.
Kitchen questions
One more question?
Can I replace the cream?
Use an equal amount of unsweetened cooking cream. A very thick product needs extra pasta water; its flavour may also alter the finished sauce.
Why is liquid collecting underneath?
The spinach probably needed longer to reduce. Lift out the pasta briefly and simmer the sauce uncovered instead of thickening it with flour.
