Creamy Green Goddess Pasta
Indulge in a velvety spinach pasta sauce that blends the goodness of nature's greens with a luscious, comforting creamy texture. This vibrant sauce is bursting with flavors, balanced perfectly with hints of garlic and herbs. Elevate your pasta game with this deliciously satisfying and nutritious twist!
ingredients
- 10 ounces spinach leaves
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 12 ounces fettuccine pasta
- Fresh basil leaves for garnish
steps
- 1.
Blanch the spinach leaves in boiling water for 2 minutes. Drain and squeeze out any excess water. Chop the blanched spinach leaves.
- 2.
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 3.
Reduce the heat to medium-low. Add the chopped spinach leaves and stir for 3-4 minutes until wilted.
- 4.
Using a blender or food processor, puree the cooked spinach mixture until smooth and creamy.
- 5.
Return the pureed spinach mixture to the skillet over low heat. Stir in the heavy cream, grated Parmesan cheese, nutmeg, dried basil, dried oregano, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- 6.
Meanwhile, cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- 7.
Toss the cooked pasta in the creamy spinach sauce until well coated.
- 8.
Serve the Creamy Green Goddess Pasta hot, garnished with fresh basil leaves for an added touch of freshness.