Garlicky spinach & parmesan pasta

Do you ever invent meals based on the meagre ingredients in your fridge? Ok, so that is how this dinner came about. After baking doughnuts and cookies all day, and realising come dinner time that I had not had lunch. I don’t count the taste testing I did as lunch. Or the calories. I didn’t sit down so they don’t count right?

Garlicky spinach pasta - Steph Loves Cake Garlicky spinach pasta - Steph Loves Cake









I started out by cooking some pasta in salted boiling water. While this was cooking, I browned some butter and when it starts to smell nutty, I put half a small sweet onion and 2 cloves of garlic on the cook until the onion is translucent. Then I added 2 large handfuls of spinach to cook down with a splash of white wine.

If you are worried you spinach will give off too much liquid, you can cook it separately and then drain off and add the spinach afterwards (or add it to the pasta when the pasta is about a minute away from being done). I find once I add the cheese, it tends to soak of the excess liquid. Now add the parmesan (or you can use cheddar, ricotta, whatever you have to hand) and cook until the cheese melts. Remove from the heat and stir in the crème fraîche and season with pepper. Parmesan is salty, so you may not need salt.

Garlicky spinach pasta - Steph Loves Cake


Stir in the drained pasta, fun shapes or spaghetti, it is up to you. Stir in a small knob of butter and serve. It is a simple and quick meal to make when you get in from work and are in a hurry, or when, like me, you have an empty fridge but still want a tasty meal for dinner.

Garlicky spinach pasta - Steph Loves Cake



Garlicky spinach & parmesan pasta


  • 150g pasta, any shape
  • 25g unsalted butter
  • 1 sweet onion, small, chopped
  • 4 cloves garlic, minced
  • 100g parmesan, finely grated
  • 150g spinach
  • 1/4 cup creme fraiche
  • Freshly ground black pepper


  1. Cook the pasta in salted water.
  2. While pasta is cooking, lightly brown 1/2 of the butter.
  3. When butter is golden brown, add the onion and garlic. Cook until translucent.
  4. Add the spinach and cook just until wilted.
  5. Stir in the parmesan and remaining butter and cook until melted.
  6. Remove the pan from the heat and stir in the creme fraîche.
  7. Season with freshly ground black pepper and serve.