Spinach pasta alfredo

by Gugu Mhlungu

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

Serves: 2–3

  • 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 
  1. Fry garlic and paprika in butter until soft. Add spinach and cook until wilted.
  2. Add cream cheese, cream and milk. Mix well and cook for 4–5 minutes.
  3. Add Parmesan cheese. Season with salt and pepper. Add pasta and parsley, and mix well.
  4. Serve with Parmesan shavings and micro herbs.