Spinach Cream Sauce

Tonight’s dinner turned out so delicious, I just need to share. I’ve been eating pretty light and healthy lately, so I felt the need to make something rich, comforting and starchalicious.

You’re welcome for the new word.

Side note:  I thought to grab my camera at the last minute and wasn’t prepared, so please forgive missing & poor quality photos.  Thanks.

Moving on….

Spinach Cream Sauce

What you’ll need:

Pasta (this was superb with gnocchi, but use whatever floats your boat)

Olive oil

8 cloves garlic

Sprig of fresh basil

9 oz bag of spinach

3-4 large shitake mushrooms

1 pint heavy whipping cream

1 cup fresh parmesan, grated

1 tsp corn starch

Mince your garlic.  Set aside approximately 2 cloves-worth for later in the recipe.  Mince the basil and dice your mushrooms.

My pretty basil from my backyard:

And my diced mushrooms.  Small enough to enjoy, big enough for my husband to pick out of his plate.

Heat about 4 tablespoons of olive oil in a medium-to-large skillet.  I don’t measure, I just pour, so I’m estimating here.  When the oil gets hot, add your garlic ( 6 cloves worth) and your basil.  Allow to cook for about 30-60 seconds and then toss in your mushrooms and bag of spinach.  Toss with spatula to make sure everything is nice and coated in oil.  Add a little splash if you didn’t start with enough.

Cook until mushrooms are tender and spinach is thoroughly wilted. Remove from heat and drain excess moisture.  I chopped mine up pretty good to make sure nobody gets any stringy spinach.  Any mom knows that one stringy bite is all it takes to turn a kid off of a food in a heartbeat!

Set that aside.

In a medium saucepan on medium heat, add your cream, remaining 2 cloves of garlic and 3/4 cup of your parmesan.  Whisk continuously to prevent sticking and burning.  When cheese is melted, vigorously whisk in a teaspoon of corn starch, just a sprinkle at a time.  Continue heating & whisking until the sauce is thickened.  Dump in your spinach mixture and continue to cook for about 2 more minutes or until desired thickness is reached.

Serve over your favorite pasta and sprinkle your leftover parmesan on top.  Absolutely heavenly.



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  1. Bethanie Kelley says

    Thinking about making this with maybe some sort of reduced fat cream or skim milk to make it healthier…any suggestions?

  2. Jimi says

    You don’t need to reduce the fat of the cream or the skim milk. Enjoy the tastes of the sinful delicious fats then go exercise afterwards :)

  3. Peggy says

    This is great! I made this with onions (we don’t care for mushrooms) and 2% milk because I didn’t have cream, and it came out perfectly rich and delicious! I think this may have saved a sweet potato gnocchi I’d already made, but was too sweet to consider a dinner dish. I liked it:will have to see what the hubs thinks tonight. Even if it doesn’t work for tonight’s dinner, i’ll definitely use the sauce recipe for other pasta dishes. THANKS!


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