Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 garlic cloves, finely minced
- 5 oz baby spinach
- 1 cup packed fresh basil leaves (about 1 oz)
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese (about 2 oz), plus more to serve
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/8 tsp freshly grated nutmeg (optional)
- 1 tsp fresh lemon juice
- 2–6 tbsp hot pasta water (as needed)
Do This
- 1. Melt butter with olive oil over medium-low heat; sauté garlic 30–45 seconds.
- 2. Add spinach; wilt 1–2 minutes. Add basil; wilt 30 seconds.
- 3. Pour in cream; gently simmer 3–4 minutes (do not boil hard).
- 4. Blend smooth (immersion blender or blender).
- 5. Return to low heat; whisk in Parmesan, salt, pepper, and nutmeg.
- 6. Add lemon juice; loosen with hot pasta water to a silky coating consistency.
- 7. Toss with hot pasta or sautéed gnocchi; finish with more Parmesan and basil.
Why You’ll Love This Recipe
- Bright and creamy: Basil keeps it fresh and herbal, while cream and Parmesan make it lush.
- Fast weeknight sauce: Ready in about 25 minutes with simple ingredients.
- Perfect coating texture: Blending the greens makes a smooth, clingy sauce for pasta or gnocchi.
- Flexible: Works with any pasta shape, sautéed gnocchi, chicken, or roasted vegetables.
Grocery List
- Produce: baby spinach (5 oz), fresh basil (about 1 oz / 1 packed cup), garlic (4 cloves), lemon (for 1 tsp juice)
- Dairy: unsalted butter, heavy cream, Parmesan cheese
- Pantry: olive oil, kosher salt, black pepper, nutmeg (optional), pasta or shelf-stable gnocchi (to serve)
Full Ingredients
For the basil–spinach cream sauce (about 2 1/2 cups)
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 4 garlic cloves, finely minced (about 4 tsp)
- 5 oz (142 g) baby spinach
- 1 cup packed fresh basil leaves (about 1 oz / 28 g), stems removed
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/8 tsp freshly grated nutmeg (optional, but lovely)
- 1 tsp (5 ml) fresh lemon juice
- 2–6 tbsp (30–90 ml) hot pasta water (or hot water), as needed for texture
To serve (choose one)
- Pasta option: 12 oz (340 g) dried pasta (spaghetti, fettuccine, penne, or rigatoni)
- Gnocchi option: 1 1/2 lb (680 g) shelf-stable potato gnocchi
Optional finishes
- Extra basil leaves, torn or thinly sliced
- Freshly ground black pepper
- Lemon zest (about 1/2 tsp)
Step-by-Step Instructions
Step 1: If using pasta or gnocchi, get it ready
If you’re serving this with pasta, bring a large pot of water to a boil. Salt it generously (the water should taste pleasantly salty). Cook 12 oz pasta until just al dente according to the package time. Before draining, reserve at least 1 cup of the hot pasta water.
If you’re serving gnocchi, you have two good options: boil it according to package directions, or (my favorite with this sauce) sauté it. For sautéed gnocchi, heat 1 tbsp olive oil in a large skillet over medium heat and cook 1 1/2 lb gnocchi, stirring occasionally, until golden in spots, 6–8 minutes. Set aside.
Step 2: Sauté the garlic gently
In a large skillet or wide saucepan, melt 2 tbsp butter with 1 tbsp olive oil over medium-low heat. Add the minced garlic and cook for 30–45 seconds, stirring constantly.
You’re looking for fragrant garlic, not browned garlic. If it starts to color, lower the heat right away.
Step 3: Wilt the spinach and basil
Add the baby spinach and cook, stirring, until it wilts down, 1–2 minutes. Add the basil leaves and cook just until wilted, about 30 seconds.
This quick wilt keeps the sauce tasting fresh and green instead of dull.
Step 4: Simmer with cream
Pour in 1 cup heavy cream and stir to combine. Bring it to a gentle simmer over medium-low heat, then simmer for 3–4 minutes, stirring occasionally.
Avoid a rapid boil; a gentle simmer helps keep the cream smooth and prevents the herbs from darkening too much.
Step 5: Blend until smooth and vibrant
Take the pan off the heat. Blend the mixture until very smooth.
Immersion blender method: Blend directly in the pan until you don’t see any leafy bits, about 30–60 seconds.
Countertop blender method: Carefully transfer the hot mixture to a blender. Vent the lid (or remove the center cap and cover with a clean towel) and blend on low, then high, until smooth.
Step 6: Finish with Parmesan, seasoning, and lemon
Return the blended sauce to low heat. Whisk in the 1/2 cup grated Parmesan a little at a time until melted and silky.
Stir in 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg (if using). Turn off the heat and stir in 1 tsp fresh lemon juice for brightness.
Step 7: Adjust the consistency, then toss and serve
To get that restaurant-style “clings to every bite” texture, loosen the sauce with 2–6 tbsp hot pasta water (or hot water), adding 1–2 tbsp at a time and stirring well after each addition.
Toss the sauce with hot drained pasta (or fold it through sautéed/boiled gnocchi) until evenly coated. Taste and add a pinch more salt, pepper, or a tiny squeeze more lemon if needed.
Serve right away with extra Parmesan and a few torn basil leaves on top (and optional lemon zest for even more lift).
Pro Tips
- Keep the heat gentle: High heat can dull the green color and can cause cream to reduce too fast. Medium-low is your friend.
- Grate Parmesan finely: Finely grated cheese melts more smoothly and helps prevent a grainy texture.
- Use pasta water strategically: Add it after the cheese is melted. The starch helps the sauce emulsify and cling.
- Taste before salting more: Parmesan varies in saltiness. Start with 1/2 tsp salt, then adjust at the end.
- For extra gloss: Whisk in 1 tbsp cold butter at the very end (off heat) for a richer, shinier finish.
Variations
- Lighter cream sauce: Use 3/4 cup (180 ml) heavy cream + 1/4 cup (60 ml) whole milk. Simmer gently and don’t over-reduce.
- Add protein: Stir in 2 cups shredded rotisserie chicken, or top with seared shrimp. Keep the sauce on low so it doesn’t overcook.
- Make it spicy: Add 1/4 tsp crushed red pepper flakes with the garlic, or finish with a pinch on top.
Storage & Make-Ahead
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring often. Add a splash of water, milk, or reserved pasta water (1 tbsp at a time) to loosen it back to a silky consistency. For best color and flavor, blend and serve the sauce the same day, but you can prep the ingredients ahead: mince the garlic and measure out the spinach, basil, and cheese up to 24 hours in advance (keep basil wrapped in a slightly damp paper towel in a bag in the fridge).
Nutrition (per serving)
Approximate, for sauce only (1/4 of recipe): 260 calories, 24 g fat, 8 g carbohydrates, 7 g protein, 2 g fiber, 520 mg sodium. (Pasta or gnocchi not included.)
