• Raffaella

Creamy Roasted Garlic Spinach Sauce

Updated: Oct 9, 2020

Enjoy a rich tasting & textured sauce that's still healthy!

The Thinking

I was craving a cream style sauce for my dinner the other night, but had crushed a workout and didn't want to blow those efforts out of the water. I also wanted some greens involved, since I'd already be indulging in pasta. As long as I eat pasta that is ONLY flour and water (not enriched) and made in Italy, my body seems to handle it just fine and I don't feel bloated or overly full the way I do with domestic pastas made with enriched flour. That's my personal experience, but I highly recommend you give it a shot before writing off glorious pasta forever.

Without further ado, scroll down for the recipe and finished product! Do bear in mind I cook like an Italian (dash of this, pinch of that, etc) so measurements are approximate.

In the food processor:

  • 1 bag (5 oz) of organic baby spinach

  • 5 large cloves roasted garlic

  • 1/2 cup organic vegetable stock

  • 3/4 cup whole organic pasture raised milk

  • 1 tbsp Extra Virgin Olive Oil

  • 1/3 cup Trader Joe's grated Parmesan cheese

  • 1/2 cup Trader Joe's part-skim Ricotta cheese

  • Sea salt and ground white pepper to taste

I blended the ingredients until they were quite smooth, and this can easily be done in the time it takes the water to boil. The end result was at least 2 cups of sauce - yay for tasty leftovers!

In the pot:

Orechiette is my favorite pasta shape - it hails from my dad's home region of Puglia. Trader Joe's sells a great one that's made in Italy and doesn't cost a fortune. It takes about 12-14 minutes to reach al dente. Be sure to salt the water when the pasta goes in - I use about 1tbsp in a medium pot.

Once ready, I drained it (NEVER oil your pasta! The sauce won't absorb and Italians the world over will wail dramatically), and returned it to the pot with a small pat of butter and 1/2 cup of the sauce. I stirred gently over low heat for a minute or two, then into the bowl! A little Ricotta Salata grated over the top for tang, and perfetto! A healthy, flavorful, totally delicious alternative to cream-based sauce.

Please let me know if you try this recipe or if you have any questions!

To keep updated on future posts, subscribe. Your email stays here, no selling no spamming.

About Me

My name is Raffaella. My three favorite things are photography, travel, and food.


Read More


Your email stays with only me. No selling it off so no spammy junk. Just By Fork or By Lens freebies, news, & deals!
  • White Facebook Icon