Pasta with Creamy Spinach Sauce

Submitted by Jane

I once tried this in an Italian Restaurant and fell in love with it. But since then, I can't find this dish on any other restaurant's menu. I've then decided to try making it myself, and after several trials, I finally got the taste right! So now I'd like to share this meal-for-2 with every spinach lover!


  • 1 tablespoon olive oil
  • 300g frozen chopped spinach, roughly equals to 8-10 chunks
  • 1 cup Vegetable stock
  • 1 teaspoon basil or mixed herbs
  • 1 white onion, finely chopped
  • 1 clove garlic, finely chopped
  • 30-50g cheese, finely cut, or shredded
  • 1 cup milk
  • 1 tablespoon wholemeal flour
  • 1 tablespoon corn flour
  • A pinch of garlic salt
  • 300g spaghetti (or any pasta of your choice), cooked as instructed on pack


  1. Heat oil in deep saucepan on medium heat.
  2. Stir in onion, garlic and herbs, simmer for about 3 minutes.
  3. Add in spinach (defrosted), and cook for about 3-5 minutes..
  4. Pour in vegetable stock, mix well.
  5. Add in cheese, stir well and let it simmer on low heat for about 3-5 minutes.
  6. Meanwhile, mix wholemeal flour and corn flour in the milk, and make sure they are totally diluted.
  7. Pour the flour mixture in and cook for about 2-3 minutes, stirring constantly, until sauce is thickened.
  8. Add garlic salt just enough to taste.
  9. Sprinkle some ground pepper over it and serve with the cooked pasta.
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Versatility Note:

  1. I sometimes add in some sliced mushrooms before I add in the spinach, just for the fun of it.
  2. If you are a vegan, try using soya milk and soya cheese or rice cheese to replace the dairy products. If you cannot tolerate wheat, use only corn flour with rice flour.