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Light Spinach Pappardelle Alfredo


  • 16 oz Pappardelle
  • 1 tbsp butter
  • 1 clove garlic
  • 2 tbsps flour
  • 1 cup vegetable broth
  • 1 cup milk
  • 3/4 cup parmesan cheese
  • 10 oz fresh baby spinach


  • 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.