Creamy Roasted Garlic Spaghetti

Creamy roasted garlic spaghetti with Parmesan, wilted spinach, and black pepper. A comforting vegetarian stovetop pasta dinner ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces spaghetti
• 8 cloves roasted garlic cloves
• 1 cup heavy cream
• 1 cup parmesan cheese
• 5 ounces baby spinach
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup reserved pasta water

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package directions. Reserve 1 cup of pasta water, then drain. (about 10 min) — Boiling
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the roasted garlic and mash it into the butter with a fork. (about 2 min) — Medium heat
3. Pour in the heavy cream and bring it to a gentle simmer. Cook for 2 minutes, stirring occasionally. (about 2 min) — Gentle simmer
4. Reduce the heat to low. Stir in the Parmesan until smooth, then add the spinach and cook until wilted, about 2 minutes. (about 2 min) — Low heat
5. Add the drained spaghetti and black pepper. Toss in the skillet, adding reserved pasta water a few tablespoons at a time, until glossy and evenly coated. Taste and adjust salt. (about 4 min) — Low heat