This easy recipe for Spinach Alfredo Sauce can go over any pasta and is a big family pleaser.
Moms, are you always trying to find ways to get more vegetables into your kid’s meals? I know I am! This creamy homemade alfredo sauce is packed with spinach! Try out this simple but lovely cream sauce on any pasta. Or roasted spaghetti squash for a wonderful fall evening meal. Need some protein along with that pasta? Try out this Roasted Garlic chicken to really fill you up!
How to use a corn starch slurry
The proper way to use a slurry for thickening a sauce is to first whisk the corn starch into a cold liquid and then whisk into the sauce continuously stir until the sauce reaches a boil. A slurry will not show you how thick it is until it has reached a boil.
For this recipe for Spinach Alfredo, I would recommend using1 ½ TBSP corn starch to the spinach milk mixture. Before you whisk in the cornstarch mixture to the saucepan, give it a good stir just to ensure it has all been combined. (Slurries can separate if they sit long enough)
So in the picture, you can see two different variations of pasta. There is a green looking pasta which has our spinach alfredo sauce and our roasted garlic chicken. If you’re feeling extra fancy, I sauté some sliced mushrooms and cherry tomatoes to toss in with the chunks of chicken and pasta. When serving pasta I like to toss the noodles with sauce before serving. If this sauce seems to be a little bit thick pudding a few tablespoons of hot water ( I use the pasta water) this helps loosen it up just enough for easy serving.
The second plate of pasta you see has a plain-looking noodle. I used the same pasta the same sauteed mushrooms and tomatoes and took some of the reserved garlic oil and grated Parmesan tossed together with some chicken for a lighter meal. I also like giving this one to my kids because toddlers are super messy! I also like to take kitchen scissors and cut the noodles shorter for my youngest. They love it so much they forget to chew so long noodles can be a choking hazard. You live and learn ha-ha. I hope you enjoy these recipes as much as we did!
- 2 TBSP. Unsalted butter
- 2 TBSP All-purpose flour or cornstarch slurry
- 2 cups fresh spinach
- 1 cup half and half
- ½ cup milk
- ¼- ½ cup parmesan cheese
- Salt and Pepper to taste
Mise en place:
- Before you start cooking in the blender add the milk and spinach and blend till smooth.
- In a saucepan, melt the butter, then stir in the flour.
- Add in the flour and stir until flour smells nutty and buttery with no clumps. ( if making gluten-free omit the flower and follow the notes below on how to use a cornstarch slurry)
- Whisk in the half and half till clump-free.
- Then stir in the spinach and milk mixture.
- When the mixture is hot stir in the cheese
- Allow it to simmer till the desired thickness is reached.
- Serve over pasta or try using Spaghetti squash as a lower carb option!