Creamy Spinach Garlic Noodles (Printable Version)

Tender egg noodles enveloped in rich, garlicky cream sauce with vibrant spinach—comforting and simple to prepare.

# What You'll Need:

→ Noodles

01 - 12 oz wide egg noodles

→ Vegetables

02 - 6 oz fresh baby spinach
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup whole milk

→ Seasonings

09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg, optional
12 - 1/4 teaspoon crushed red pepper flakes, optional

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Melt butter in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring, until wilted, approximately 2 minutes.
04 - Pour in heavy cream and milk; stir to combine. Bring to a gentle simmer.
05 - Reduce heat to low. Add Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese is melted and the sauce is smooth.
06 - Add drained noodles to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the noodles and reaches desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning. Serve immediately, topped with extra Parmesan if desired.

# Tips for Success:

01 -
  • Everything happens in under thirty minutes, so even on your busiest weeknights, you can have something creamy and soul-satisfying on the table.
  • The sauce clings to every noodle with that silky, garlicky richness that makes you want to lick the spoon.
  • You probably have most of these ingredients already, and if you don't, they're easy to grab on the way home.
  • It's vegetarian but hearty enough that no one will miss the meat.
02 -
  • Always save some pasta water before draining, that starchy liquid is the secret to making the sauce silky and helping it stick to the noodles instead of pooling at the bottom of the bowl.
  • Add the garlic after the onion softens, not at the same time, or it'll burn and turn bitter before the onion is ready.
  • Don't let the cream boil hard once the cheese goes in, or it can break and turn grainy instead of smooth.
03 -
  • Grate your own Parmesan instead of buying pre-grated, it melts smoother and tastes so much better without the added cellulose.
  • If you like more garlic, go ahead and add an extra clove or two, this dish can handle it and the flavor only gets better.
  • For a lighter version, swap half the cream with more milk or even chicken broth, it won't be as decadent but it'll still be delicious.
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