No Onion No Garlic, Eggless Macaroni in Spinach Alfredo Sauce is a delicious, creamy macaroni pasta dish, full of veggies like spinach, cauliflower, making it healthier, more colorful and tastier than the old stand by macaroni and cheese. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni.
You can use onion and garlic, but this is a result of my experiment on a weekday, where I don’t consume onion and garlic in my food and stick to vegetarian diet ( Thursdays and Fridays). However, you can use your imagination, and throw in any veggies you like, for instance carrots, sweet corns, bell peppers, green peas. However, you do need patience during the making of the sauce. It needs to be prepared on low heat and should not be rushed.
This recipe has no butter, either! Instead, using this recipe, make a quick, scrumptious spinach alfredo sauce using olive oil, flour, milk, sour cream, parmesan cheese and spinach , and I promise in no way the taste is compromised as compared to that made in restaurants 🙂 Using olive oil and no heavy cream, drastically cuts the cholesterol and saturated fat content, while also enhancing the dish’s flavor and adding spinach makes it healthy to eat.
With elbow macaroni, creamy spinach alfredo sauce, and a heap of hearty, crispy vegetables, this macaroni pasta dish is mouthwatering good. Make it as a side dish or a meatless dinner some weeknight !! You can also toss in some cooked chicken pieces, steak or shrimp for a filling one-pot-meal.
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- For spinach Alfredo sauce :
- 1 cup tightly packed baby spinach
- Half a knob ginger smashed and finely chopped or ground
- 2 tablespoon olive oil
- 2 tablespoon all purpose flour
- 1-1/3 cups milk
- ¼ cup sour cream
- ¼ cups + 2 tablespoon grated Parmesan cheese
- ¼ tsp finely chopped fresh basil
- ½ tsp ground black pepper
- Other ingredients:
- 1 cup elbow pasta
- 2 cups cauliflower florets
- 2 tsp oil
- Boil the pasta as per the package instructions. Retain one cup of pasta water. Wash the al dente pasta in cold water. Drainthe excess water and rest the pasta in plate.
- Bring water to a boil in medium size container.Add about ½ teaspoon salt and trimmed and cleaned cauliflower florets. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets). Drain the excess water and let it rest on a colander.
- Heat a large frying pan and add 2 tsp oil. When the oil is hot, add the cauliflower florets and stir fry it till it is light golden. Keep it aside.
- Finely chop the spinach and keep it aside.
- Mix sour cream and parmesan cheese in a separate bowl till it forms a smooth mixture. Keep it aside.
- Heat medium skillet over medium heat and add a tablespoon of oil into it. Add ginger and saute 2 minutes, until the raw smell of the ginger goes away.
- Add spinach and saute at medium heat for 3-4 minutes or until it loses moisture and becomes crispy.
- Lower the heat and add another tablespoon of oil. Add flour and saute it lightly for 1 minute. Now add milk intermittently, stirring frequently to avoid lumps. Heat the mixture, stirring in between till it starts simmering.
- Once the sauce starts simmering, add basil and ground black pepper. Cook until the sauce thickens, stirring frequently.
- Remove the sauce from heat and stir in sour cream and parmesan mixture. Mix well so that there are no lumps.
- Add the noodles and cauliflower florets to the skillet and toss with sauce to coat.
- Transfer the noodles into a bowl. Season it with freshly ground pepper and salt. Serve it hot.