Creamy Cheese Sauce with Spinach on Spinach Fettucini

Serves 4


  • basic white sauce (use olive oil for a healthy subsitute)
  • garlic* (optional)
  • 50mL ~ 100mL milk
  • 1 cup shredded cheese
  • 2 tsp whole seed mustard (optional)
  • spinach leaves washed and well drained (baby spinach works best)
  • 500g spinach fettucini


  1. Follow the instructions for the basic white sauce*.
  2. Add in a bit of milk into the white sauce to make it thinner. Mix well while on low heat.
  3. Add the shredded cheese and mustard, while stirring with the whisk. Turn off the heat and stir/mix/whisk until you only see strings of melted cheese when you lift the whisk up.
  4. Turn the heat on low for the sauce again, and stir/whisk until cheese is completely melted and mixed in with the white sauce.
  5. The pasta should be ready round about the same time. If not, turn off the heat for the cheese sauce and wait.
  6. When the pasta is done, divide into individual dishes/plates and set aside. Make sure you don’t leave the sauce cooking while you’re doing this.
  7. Add the spinach leaves to the sauce and mix until the leaves have softened (about 1 minute.)
  8. Serve the sauce over the pasta.

* if you like garlic, then make the basic white sauce with 1 tbsp minced garlic sauted in the butter first before adding the flour

Creamy Cheese Sauce with Spinach on Spinach Fettucini


  • The cheese sauce can be served on pasta without the spinach, or it can be used in lasagne or vegetables etc.
  • If you find the sauce getting a bit too thick, add a bit of milk.
  • If you find the sauce a bit thin (or you’ve added too much milk), mix a bit of flour with melted butter or olive oil and mix it in.

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