Boil water in a large pot, season generously with salt and cook pappardelle according to package instructions.
Meanwhile, melt butter in a skillet over medium heat. Add the crushed garlic and let simmer until fragrant.
Make a roux by stirring in flour. Quickly stir in the vegetable broth and use whisk to remove any lumps.
Then add the milk. Stir and let simmer until it starts to thicken (about 5-10 minutes).
Turn heat to medium-low and add the parmesan cheese and salt.
Remove from heat and let thicken. Stir in the spinach and let wilt.
Toss pappardelle with Alfredo sauce and top with extra parmesan cheese and freshly cracked pepper.