Edited on 12/15/2020 to streamline the content and make it reader friendly. 🙂
Spinach alfredo pasta is the easiest, most satisfying and comforting baked pasta meal. Loaded with vegetables and spinach. Alfredo sauce is made from scratch - creamy and delicious.
What are the ingredients for the spinach alfredo pasta bake recipe?
- Chopped spinach
- All-purpose flour/maida/chappati aata
- Pepper jack cheese (or any cheese of your preference)
- Garlic clove
- Dry pasta
- Bell pepper
- Baby corn
- Button mushrooms
- Dried basil
- Dried oregano
- Salt and pepper
Time-Saving tips - follow this order to make it easier and streamlined
- Pre-heat the oven
- Cook the Pasta
- While pasta is cooking, prepare the vegetables and sauce
- Mix and Bake.
Spinach Alfredo Sauce Pasta Recipe Notes
- This Alfredo sauce uses milk, butter, flour, and cheese to get a creamy texture. I have tried this recipe using All-purpose flour as well as the Chappati Aata (Indian wheat flour) without compromising on the taste. The only thing I do is roast the Chapaati aata a little longer than the All-purpose flour. Well, once the sauce is cooked, you cannot identify the flour used except for the color of the sauce. The Alfredo sauce with Chappati aata has a slight beige tint to it.
- The sauce thickens as it cools down. Add a little bit more milk (and adjust the seasonings, if required) and reheat if you find the sauce to be thick to your liking.
- I use vegetables like Baby Corn (I source it either from South East Asian stores or in the Asian food aisle in my local grocery store), Bell Pepper/Capsicum, Button Mushrooms, Olives, etc.
- To make the sauce a little spicy to satisfy the Indian taste buds, I use Pepper Jack Cheese. Use any of your favorite cheese.
- A note about the portion size: I have made this recipe with Macaroni, Penne, and Rotini Pasta (all are our favorites). This recipe usually serves "two big appetites" (two adults) and one tween (one kid) appetite. :). Sometimes, there will be a few leftovers.
- I also serve some Garlic bread or a small side of steamed vegetables along with this creamy Spinach Alfredo Sauce pasta.
Spinach Alfredo Sauce Pasta
- 1 cup dry pasta
- ½ of a about 100 grams bell pepper; washed and cut into ½" square
- 3-4 about 50 grams baby corn; cut into small pieces crosswise
- 5-6 about 80-100 grams button mushrooms; washed and thinly sliced
- 1 tablespoon butter
- ½ teaspoon dried basil; adjust to taste
- ½ teaspoon dried oregano; adjust to taste
- Salt and pepper
Spinach Alfredo Sauce
- 2 cups milk
- 1 cup about 50-60 grams chopped spinach
- 1 tablespoon butter
- 2 tablespoon all-purpose flour/maida/chappati aata
- 50 grams pepper jack cheese or any cheese of your preference
- 1 medium garlic clove; minced
- Thinly sliced tomato
- Pre-heat the oven to 350 degree Fahrenheit (180 degree Celsius).
- Cook pasta al dente according to the package directions.
- While pasta is cooking, melt one tablespoon butter in a medium sized skillet over medium heat and add mushrooms. Stir fry till golden brown. Add the baby corn and bell pepper fry for a couple of minutes. Transfer to a baking dish and sprinkle salt, pepper, dried oregano and dried basil. Mix well.
- To prepare the sauce, to the same skillet on medium heat, add another tablespoon butter and minced garlic. Add chopped spinach and saute till dry.
- Reduce the heat to low. Add all-purpose flour and fry for a couple of minutes.
- Add milk, whisking constantly to avoid lumps. Stir continuously till the sauce starts to thicken. Mix in the pepper jack cheese and cook for a minute or two till the cheese melts. Season with salt and pepper. Remove from heat. Spinach Alfredo sauce is ready.
- Once the pasta is cooked, drain the pasta and add it to the sauteed vegetables in the baking dish. Mix well. Season with salt and pepper.
- Pour the spinach Alfredo sauce over the pasta. Garnish with sliced tomatoes.
- Bake at 350 degree Fahrenheit (180 degree Celsius) for about 15 minutes.
- Seve hot.