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Top down view of pasta with creamy spinach sauce in brown shallow bowl.
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Creamy Spinach Pasta Sauce (Low Fat)

This spinach pasta sauce consists of a simple white sauce, garlic and fresh baby spinach. It's low in fat, rich and creamy though made without heavy cream. Easy, delicious and ready in under 20 minutes!
Course Main, Side
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 445kcal
Author Monika Dabrowski

Equipment

  • Blender
  • Large pan
  • Large pot and colander

Ingredients

  • 7.05 ounces baby spinach
  • 2 garlic cloves finely chopped
  • 1½ cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ vegetarian stock cube or 1 tsp bouillon, or to taste
  • 2 tablespoons cream cheese
  • Sea salt and pepper to taste
  • 12.35 ounces pasta uncooked, approx. 4½ cups
US Customary - Metric

Instructions

  • Boil pasta: Cook the pasta in a large pot of water (add about 1 teaspoon of salt) according to packet instructions. Make sure it's cooked al dente (firm). Drain and set aside.
  • Make sauce: Melt the butter, add the garlic and cook over a low heat for about a minute stirring all the time (don't let the butter brown). Whisk in the flour until fully incorporated and the mixture is creamy. Add the milk, stock powder and stir with a whisk until the sauce thickens (you can increase the heat to speed up this process).
  • Add spinach: Add the spinach (whole or chopped), cover and cook gently for a couple of minutes or so only until it reduces in volume and wilts, stirring occasionally. Remove from the heat and stir in the cream cheese.
  • Puree sauce: Puree the mixture until smooth.
    TIP: You can do this right in the pan, if that's easier. You can also omit this step and proceed to Step 5.
  • Assemble: Combine the spinach sauce with the pasta, heat through, if required, add salt and pepper to taste and serve.

Notes

  • I recommend using baby spinach, rather than frozen spinach.
  • Rinse the spinach (if required) then dry it thoroughly before making the recipe (extra moisture may affect the consistency of your sauce).
  • Do not cook the spinach, only heat until it wilts (so it retains its vivid green colour and doesn't become bitter).
  • Cook the pasta a little al dente (for better texture).
  • To save time prepare the spinach sauce while the pasta is boiling.
  • Best served immediately. Serve with pine nuts, pepper flakes, extra virgin olive oil or parmesan (see more serving suggestions in the post). Leftovers can be refrigerated for up to 2 days. Reheat in the microwave.
  • Freeze the sauce, without the pasta, for up to 3 months.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 74g | Protein: 17g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 152mg | Potassium: 645mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5075IU | Vitamin C: 15mg | Calcium: 195mg | Iron: 3mg