This easy spinach alfredo pasta comes together in under 20 minutes and is a vegetarian dinner recipe the whole family will love!
Pasta with butter and cheese was rare for us when we first started eating whole food. With so many new foods to experiment with, we focused mainly on experimenting with whole grains and fresh vegetables. But today, our “moderation is key” approach has us experimenting with whole wheat pastas studded with veggies. Plus —newsflash — butter’s back to being good for you. So here’s a creamy spinach alfredo pasta that’s easy to make and totally delicious.
Want a plant based / vegan alfredo sauce? Try our Vegan Fettuccine Alfredo.
Creating this easy pasta recipe
Instead of the typical cream-based alfredo sauce we’re used to here in America, this fettuccine alfredo uses the “traditional” method: tossing the warm pasta with butter and parmesan cheese, which melts into a gooey, savory sauce. We’ve added spinach here to pack in some nutrients; you also could use other greens like tender baby arugula. (Got spinach left over? See our top spinach recipes.)
We hope you enjoy this take on classic Italian comfort food! We’ve used whole wheat pasta here, but you could certainly use gluten-free if you have allergies.
Tips for making spinach alfredo pasta
This vegetarian pasta recipe comes together in under 20 minutes, but keep these things in mind when you’re making it:
- Use freshly grated Parmesan — The Parmesan cheese sold in shaker cans doesn’t melt like the stuff you can buy at the cheese counter. If possible, grate the Parmesan yourself, or buy the pre-shredded cheese in a bag. Just avoid the stuff in the can at all costs!
- Wash your greens before using — If you’re using a bunch of spinach and not boxed baby greens, make sure to wash them first!
- Use salted butter — We prefer using salted butter in this spinach alfredo pasta recipe, to bring just the right amount of salt to the dish.
Looking for more pasta recipes?
Outside of this spinach alfredo pasta, here are a few of our favorite pasta recipes:
- Vegan Italian Pasta Salad
- Grilled Vegetable Pasta with Romesco
- Creamy Vegan Pasta Marinara
- Baked Pasta with Awesome Sauce
- Gemelli Pasta with Fire Roasted Tomatoes
- Creamy Almond Milk Pasta with Herbs
- Cacio e Pepe (Cheese and Pepper Pasta)
This recipe is…
This spinach alfredo pasta recipe is vegetarian.
Print
Spinach Alfredo Pasta
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 1x
Description
This easy spinach alfredo pasta comes together in under 20 minutes and is a vegetarian dinner recipe the whole family will love!
Ingredients
- 12 ounces spaghetti or fettuccine
- 4 cups baby spinach leaves
- ¼ cup milk
- 1 ½ cups grated Parmesan cheese
- 1/2 to 1 teaspoon kosher salt
- 4 tablespoons butter
- Fresh ground pepper
Instructions
- Bring a large pot of salted water to a boil; cook the pasta to al dente. Reserve about 1 cup of the pasta water in a liquid measuring cup; set it aside. Then drain and rinse the pasta.
- In a large saucepan or skillet, heat a splash of the pasta water over medium heat. Cook spinach leaves until just wilted and bright green; then remove to a bowl. Sprinkle with a pinch or two of kosher salt and set aside.
- In the saucepan, add the milk, ¼ cup of the pasta water, and the Parmesan cheese. Cook over low heat, stirring until a smooth sauce forms.
- Add the pasta to the pan and stir to coat. Add the butter, kosher salt, and fresh ground black pepper and stir to combine until the butter melts. If necessary, and a splash of pasta water to smooth out the sauce. Taste and adjust salt and pepper to taste. Serve immediately
Notes
Inspired by Simply Recipes and Saveur
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spinach Alfredo Pasta, pasta alfredo
I loooove the look of this dinner!! So yummy!!
I always shy away from alfredo because it is usually so darn creamy and heavy and makes me feel all guilty and stuff. But I like the simple look of this one and, my, how I’ve been craaaaving spinach!
I don’t think I’ve ever had fettucine alfredo – I’ve never seen it over here and always steered clear when I’ve been in the the US as I don’t do well with heavy/cream sauces but this? This sounds wonderful. Rich but light at the same time especially with the brightness of the spinach in there too.
Yum, one of my favorite pasta dishes from childhood. And I like the balanced approach you take with this one!
Thanks!
I made a similar noodle dish a few days ago as a side dish for our meal with whole wheat elbows , parm, little butter and added a beaten egg to the mixture for a little extra protein. My kids devoured it! Love the spinach in yours and will have to add a green next time. I think even something simple like parsley or other herbs would be delicious. Thanks!
Sounds great with an egg! Also, can’t wait for some fresh garden herbs to add to everything :)
Was butter ever not good for us…? Ooops. Didn’t get *that memo ;)
This pasta looks glorious! I need to swipe up some spinach so this can be dinner VERY soon.
haha! Thanks! Let us know if you try it!
I absolutely LOVE this and am totally on board with butter. And if you haven’t yet tried ghee….oh.em.ghee. [bahaha – had to] So super rich and amazing, especially for cooking eggs in. The simplicity of this is awesome, minus the sand. ;)
LOL — I’ve bitten into more than my fair share of sand! I love that you’re take on alfredo doesn’t go the heavy cream route. Just a simple application of butter and parm sounds perfect!
i love alfredo that is slightly heavy but not so richhhh like you’d normally find. this looks wonderful.
Butter me up! This looks fantastic!