Spinach arugula alfredo

This spinach arugula alfredo goes with pretty much anything. It is so divine when paired with red meat like steak. I like using spinach for these kind of sauces because it wilts up easily and doesn’t require any prepping. The same applies to arugula. This is just as good as my chicken alfredo recipe even though it is meatless. I mixed this vegetarian alfredo sauce with penne pasta and served it with lime herb steak. But this can be paired with mashed potatoes or boiled rice.

Making the spinach alfredo sauce

This spinach arugula alfredo involves simply whisking melted butter, flour, cream and lots of Parmesan cheese and herbs/seasoning. I prefer going light on the salt and seasoning because you can always add more if it’s lacking. However, you cant take out the seasoning if it is too salty. Once you add the Parmesan cheese, the alfredo sauce thickens up as it combines with the flour and the butter. The longer you leave your alfredo to cook, the thicker it gets. So a balance is needed where you don’t want it to cook so long that it becomes a thick paste. It should have the consistency of gravy.

Also, don’t skimp out on your sauce by using only low-fat options. I have even used almond milk in place of cream for this recipe. However, full-fat products will definitely make your alfredo creamier, richer and tastier.

Spinach arugula alfredo

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Servings: 6 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup heavy cream or half-and-half cream

1&1/2 cups Parmesan cheese

1/4 cup unsalted butter

1 tablespoon all-purpose flour

2 teaspoons dried parsley

2 tablespoons chopped fresh herbs like rosemary or oregano

1 teaspoon garlic powder or minced garlic

1 teaspoon ground black pepper

1/2 teaspoon table salt

1 cup spinach, roughly chopped

1 cup arugula

2 cups cooked pasta (optional)

Instructions

1. Melt the butter in a saucepan on medium heat, then whisk in the flour and the cream in the same pan.
2. Let it simmer for about 2 minutes and you see it thicken up. Add garlic, salt, black pepper, and the fresh and herbs.
3. Add in the Parmesan cheese and whisk it until it is completely melted into the sauce.
4. Toss in the spinach and arugula at this stage until it gets wilted. This takes about 10 minutes.
5. Toss in your cooked pasta (optional) into the alfredo sauce and serve immediately.