Creamy Garlic & Spinach Alfredo [Low Sodium]




About: I went to school for Architectural Engineering for two years and ended up getting a degree in culinary arts (long story). I have great passion in crafting, fixing, or building stuff!!! Whether it's wood work...

Throughout this Instructable I will teach you how to make a tasty low sodium garlic and spinach alfredo dish with penne. For how delicious this turns out, you wouldn't believe how easy and quick it can be created.

Step 1: Ingredients


  • 1 lb Penne
  • 2 tbsp Butter, unsalted (olive oil works here)
  • 3 Garlic cloves, minced
  • 1 cup Spinach, fully packed
  • 2 tbsp AP Flour
  • 1 cup Chicken or Vegetable stock, no salt added
  • ½ cup Milk
  • ¼ cup Low sodium parmesan cheese
  • ½ tsp Black pepper, fresh ground

Step 2: Cook Penne

Start a large pot of water on high heat. Once boiling, reduce to a medium-high heat and add penne to pot. Stir occasionally so pasta doesn't stick to the bottom of the pot.

Step 3: Add Butter and Garlic

  • While the pasta is boiling, turn another saucepan on low-medium heat, add butter and bring to temp.
  • Add your garlic and sauté until lightly browned.

Step 4: Creating the Compound Roux.

  • Add your flour to the mixture and create a roux.
  • Make sure to incorporate all of the flour into the butter as much as possible. You're looking for a paste like consistency with no visible flour left over.
  • Cook, stirring occasionally for 1-2 minutes.

Step 5:

  • Add stock, milk, and spinach to the pan.
  • Mix the spinach into the liquid to incorporate.
  • Cover and cook for 2-3 minutes or until sauce is thickened and spinach is wilted.

Step 6: Add in Your Penne.

  • Add your penne to the party.
  • Stir in the penne to coat with your new wonderful alfredo sauce.

Step 7: Enjoy!

If you liked this recipe, show it some love on my recipe website!

You can find the full, detailed recipe with nutrition information over on the website.




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    2 Discussions


    Answer 4 weeks ago

    Whoops! Forget step 1 "Boil penne". Thanks!