To me cream sauces are the jelly, and all the food in the world is the big peanut butter sandwich. Well, that might be hyperbole speaking (or the cream sauce), but you get the idea.
I wanted something I could serve over everything, from fish to chicken to spaghetti squash, to even our occasional Dreamfields pasta dish (below), and this recipe is an absolute winner.
Thoughtful and ruminationous things about this recipe:
- You can probably use fresh spinach. It’s really easy to use bagged, frozen, however, especially if you happen to have some on hand.
- You can over-spinach this dish, so if you have an 18 ounce bag of spinach in the freezer, don’t use it all, even if you’re tempted, unless you’re making a larger batch of the dish and adding more of all of the ingredients.
- Want some protein in here? You could add cooked, cubed chicken or mushrooms for a protein mouth feel.
- This dish is probably not induction friendly due to the amount of heavy white cream per serving, but it’s definitely low carb, sugar free, gluten free, and vegetarian-friendly, ringing in at only 2.8 grams of total carbs per serving.
Spinach Cream Sauce
4 Tbsp butter
1/4 cup onion, chopped
2 cloves garlic, minced
2 cups heavy cream
2 tsp dried basil
1 tsp pepper
1 tsp salt
1-10 ounce packages frozen, chopped spinach
1 cup Parmesan cheese
In a large saucepan, melt butter over medium heat. Add onion and garlic. Cook until tender and slightly transparent. Stir in heavy cream, basil, pepper and salt, and stir occasionally to bring the cream to a boil. Add in the spinach a bit at a time until all is incorporated without drastically reducing the head of the sauce. Cook, stirring occasionally, until the mixture is uniformly hot again. Add Parmesan cheese, and stir until melted. Serve warm.
Makes about 4 cups of yumminess.
Nutritional information per 1/2 cup: Calories: 309, Carbohydrates: 3.6, Fiber: .8 g, Net Carbohydrates: 2.8g, Protein: 5.9g, Fat: 31g