Green Goddess Fettuccine with Creamy Spinach Sauce
introduction
Green Goddess Fettuccine with Creamy Spinach Sauce is a bright, green pasta dish that tastes fresh and rich. It uses cooked spinach blended with cream and cheese to make a smooth sauce that coats fettuccine. If you like creamy green sauces, you may also enjoy our salmon with creamy avocado lime sauce as another simple green-flavored meal.
why make this recipe
This recipe is quick, healthy, and full of green vegetables. It is a good way to use fresh spinach and asparagus. The sauce is smooth and mild, so many people like it. You can make it with dairy or a dairy-free swap. It feels special but is easy to cook.
how to make Green Goddess Fettuccine with Creamy Spinach Sauce
Follow the steps below in order. Cook the pasta, make the garlic-spinach mix, blend it into a creamy sauce, add blanched vegetables, then toss with the fettuccine. Use reserved pasta water to thin the sauce if needed.
Ingredients :
- 12 oz fettuccine
- Salt for boiling water
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped (packed)
- 1 cup heavy cream (or canned coconut milk for a dairy-free version)
- 1/2 cup Parmesan cheese, grated (or nutritional yeast for a vegan option)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 1 tbsp lemon juice
- 1 cup green peas, fresh or frozen
- 1 bunch green asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp fresh basil, chopped
- 2 tbsp pine nuts or slivered almonds, toasted
- Extra Parmesan or lemon zest for finishing (optional)
Directions :
- Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the chopped spinach and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat.
- Transfer the garlic and spinach mixture to a blender. Add the heavy cream, Parmesan, salt, black pepper, nutmeg (if using), and lemon juice. Blend until smooth and velvety.
- Return the sauce to the skillet and warm gently over low heat. Thin with reserved pasta water as needed.
- In a separate pot, bring water to a boil and blanch the asparagus for 2 minutes. Add the peas and cook for an additional minute. Drain and add the vegetables to the sauce in the skillet.
- Add the cooked fettuccine to the skillet and toss gently to coat the pasta in the sauce. Use more reserved pasta water if necessary.
- Finish with chopped basil, toasted pine nuts or almonds, and extra cheese or lemon zest if desired. Serve immediately.
how to serve Green Goddess Fettuccine with Creamy Spinach Sauce
Serve hot on warm plates. Add a sprinkle of extra Parmesan or a little lemon zest on top. For a fuller meal, add a simple grilled fish or shrimp side, such as Cajun shrimp and salmon with garlic sauce, to make a balanced plate.
how to store Green Goddess Fettuccine with Creamy Spinach Sauce
Cool the pasta to room temperature within two hours. Put it in an airtight container and store in the fridge for up to 3 days. Reheat gently on low heat with a splash of water or cream to loosen the sauce. Do not freeze the pasta with the cream sauce; the texture can change.
tips to make Green Goddess Fettuccine with Creamy Spinach Sauce
- Use fresh spinach for the best color and flavor.
- Save some pasta water to adjust sauce thickness.
- Blend until very smooth for a silky texture.
- Toast the pine nuts or almonds in a dry pan until light brown for more nutty flavor.
- If you use frozen peas, add them straight to the blanching water so they warm through.
variation (if any)
- Dairy-free: Use canned coconut milk and nutritional yeast instead of cream and Parmesan.
- Vegan: Replace Parmesan with nutritional yeast and use coconut milk.
- Add protein: Stir in cooked chicken, shrimp, or canned white beans for more protein.
- Extra green: Add a handful of basil or arugula to the blender for a herbier sauce.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before cooking. You may need less pasta water.
Q: How do I make it lighter?
A: Use half-and-half or a mix of milk and a little cream, and cut the Parmesan a bit.
Q: Can I make the sauce ahead?
A: You can make the sauce a day ahead and keep it in the fridge. Reheat slowly and add a splash of pasta water to thin before mixing with pasta.
Q: Do I have to blanch the asparagus?
A: Blanching keeps asparagus bright and slightly crisp. You can roast or sauté it instead if you prefer.
Q: Is nutmeg required?
A: No. Nutmeg adds warmth but the sauce is fine without it.
Green Goddess Fettuccine with Creamy Spinach Sauce
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water before draining. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add chopped spinach and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat.
- Transfer the garlic and spinach mixture to a blender. Add heavy cream, Parmesan, salt, black pepper, nutmeg (if using), and lemon juice. Blend until smooth and velvety.
- Return the sauce to the skillet and warm gently over low heat. Thin with reserved pasta water as needed.
- In a separate pot, bring water to a boil and blanch the asparagus for 2 minutes. Add the peas and cook for an additional minute. Drain and add the vegetables to the sauce in the skillet.
- Add the cooked fettuccine to the skillet and toss gently to coat the pasta in the sauce. Use more reserved pasta water if necessary.
- Finish with chopped basil, toasted pine nuts or almonds, and extra cheese or lemon zest if desired. Serve immediately.
