Creamy Spinach Garlic Noodles (Printable)

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

# What You 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:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and reserve 1/2 cup of pasta water for sauce consistency.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add fresh spinach to the skillet and cook, stirring frequently, until completely wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet, stirring to combine thoroughly. Bring to a gentle simmer over medium heat.
05 - Reduce heat to low. Add Parmesan cheese, salt, black pepper, and nutmeg if using. Stir continuously until cheese is completely melted and sauce reaches a smooth consistency.
06 - Add drained noodles to the skillet and toss to coat evenly. Add reserved pasta water in small increments until the sauce clings properly to noodles and achieves desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning as needed for balance and depth.
08 - Transfer to serving bowls immediately while hot. Top with additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It feels fancy but uses ingredients you probably already have tucked in the fridge.
  • The creamy garlic sauce clings to every noodle like it was meant to be there.
  • You can have it on the table faster than delivery would arrive.
  • It's flexible enough to hide vegetables or leftover protein without changing the soul of the dish.
02 -
  • Don't skip reserving the pasta water, it's the glue that makes the sauce creamy instead of oily.
  • Add the spinach before the cream so it has a chance to release its moisture without making the sauce watery.
  • If the sauce looks too thick, add pasta water one tablespoon at a time, it's easier to loosen than to thicken.
  • Freshly grated Parmesan melts smoother than the pre-shredded kind, which often contains anti-caking agents.
03 -
  • Cook the garlic just until fragrant, not golden, or it'll turn bitter and overpower the cream.
  • Use a large skillet so you have room to toss the noodles without making a mess.
  • Taste before serving and adjust the salt, cream sauces need more seasoning than you think.
  • If you want extra richness, stir in a tablespoon of cream cheese along with the Parmesan.
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