Creamy Spinach Garlic Noodles (Printable)

Rich, garlicky cream sauce with tender egg noodles and vibrant spinach. Comforting and easy 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Melt butter in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring, until wilted, approximately 2 minutes.
04 - Pour in heavy cream and milk; stir to combine. Bring to a gentle simmer.
05 - Reduce heat to low. Add Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese is melted and the sauce is smooth.
06 - Add drained noodles to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the noodles and reaches desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning. Serve immediately, topped with extra Parmesan if desired.

# Expert Hints:

01 -
  • It comes together in half an hour, which means you can go from hungry to happy without losing your evening.
  • The creamy garlic sauce clings to every noodle in a way that feels indulgent but doesn't require fancy technique.
  • Spinach sneaks in some greens without making it feel like you're trying too hard to be healthy.
  • Leftovers reheat beautifully with a splash of milk, so you get a second round of comfort the next day.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it watery or breaking the cream.
  • Add the spinach in stages if your skillet is small, it looks like a mountain at first but shrinks down to almost nothing once it hits the heat.
  • Keep the heat low once you add the cream and cheese, high heat can cause the sauce to separate or turn grainy instead of silky.
03 -
  • Mince the garlic by hand instead of using a press, it releases less moisture and gives you better control over the texture.
  • If the sauce looks too thick after tossing, add pasta water a tablespoon at a time, the starch will help it cling without thinning the flavor.
  • Taste before serving and don't be shy with the Parmesan, a little extra at the end makes all the difference.
Return