Fettuccine With Creamy Spinach Sauce (Print Version)
# Ingredients:
→ Pasta
01 -
340g fettuccine
02 -
Salt for pasta water
→ Creamy Spinach Sauce
03 -
2 tbsp olive oil
04 -
3 cloves garlic, minced
05 -
4 cups fresh spinach, chopped
06 -
240ml heavy cream or coconut milk
07 -
50g grated Parmesan cheese or nutritional yeast
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
Pinch of nutmeg (optional)
11 -
1 tbsp lemon juice
→ Vegetables
12 -
150g green peas, fresh or frozen
13 -
1 bunch green asparagus, trimmed and cut into 5cm pieces
→ Garnish
14 -
2 tbsp fresh basil, chopped
15 -
2 tbsp toasted pine nuts or slivered almonds
16 -
Extra Parmesan or lemon zest (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Reserve 120ml of pasta water before draining. Set pasta aside.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chopped spinach and cook until wilted, about 2-3 minutes.
03 -
Transfer the sautéed spinach and garlic mixture to a blender. Add heavy cream, Parmesan, salt, pepper, nutmeg (if using), and lemon juice. Blend until smooth and creamy. Return the sauce to the skillet and warm over low heat.
04 -
In a separate pan, bring water to a boil and blanch asparagus for 2 minutes. Add peas and cook for an additional minute. Drain and transfer to the skillet with the sauce.
05 -
Add the cooked fettuccine to the skillet with the sauce and vegetables. Toss gently to coat evenly. If needed, add reserved pasta water to reach desired consistency. Garnish with fresh basil, toasted pine nuts, and extra Parmesan if desired.
# Notes:
01 -
For a dairy-free version, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
02 -
The sauce can be made ahead and refrigerated for up to 2 days.