This spinach pasta alfredo is a vegetarian version of the wholesome classic by Ntwenhle Gcabashe.
Pasta alfredo was named after Alfredo di Lelio, who owned a small restaurant in Piazza Rosa, Rome. In 1914, Alfredo made her pregnant wife a dish of plain or white pasta because she was suffering from terrible nausea and couldn’t keep anything down. He tossed the fresh-made pasta with butter and Parmesan cheese, and voila!
Prep time: 10 minutes
Cooking time: 15 minutes
- 3 cups penne pasta, cooked
- 2 cups spinach, chopped and cooked
- ½ cup butter, melted
- 2 garlic cloves, crushed
- 1 tablespoon smoked paprika
- ½ cup cream cheese
- 1 cup (250ml) cream
- 1 cup (250ml) milk
- 1 cup Parmesan cheese, grated
- Salt and pepper
- Handful fresh parsley, chopped
- Parmesan shavings, for serving
- Micro herbs, for serving
- Fry garlic and paprika in butter until soft. Add spinach and cook until wilted.
- Add cream cheese, cream and milk. Mix well and cook for 4–5 minutes.
- Add Parmesan cheese. Season with salt and pepper. Add pasta and parsley, and mix well.
- Serve with Parmesan shavings and micro herbs.
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