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Spinach Noodles

Spinach Noodles

I love the vibrant green color of these noodles. My kids would curl their noses up at the sight of these, but that’s kids for you. The thought of mixing spinach in with the dough didn’t really appeal to them. However, when I finally coaxed them into trying a bite, they actually discovered that they did indeed like them. The garlic cream sauce is a bonus and tastes much better than any version of the store-bought Alfredo sauces. This recipe calls for one tea spoon of pepper, but I always add a lot more. I love pepper though, so for me, I find it gives the sauce a much bolder taste.
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Prep Time 5 hours
Cook Time 30 minutes
Servings 4 people

Ingredients
  

Noodles

  • cups spinach leaves, torn into small pieces
  • 2 tbsp water
  • 1 egg
  • cups Bisquick

Garlic Cream Sauce

  • 6 cloves roasted garlic
  • 8 tbsp butter
  • 2 cups heavy cream
  • cups grated parmesan cheese
  • 1 tsp black pepper
  • 2 tsp Bisquick
  • 1 tbsp heavy cream

Instructions
 

  • Cook one and one-half cups of spinach in a saucepan until tender. Allow to cool slightly, but do not drain.
  • Place the cooked spinach and liquid into the pitcher of a blender.
  • Add one egg. Cover the blender, blend until smooth and transfer to a bowl.
  • Add one and one-quarter cups of Bisquick and mix until a soft dough forms.
  • Place the dough onto a lightly Bisquick floured surface and knead for approximately two minutes.
  • Roll out the dough and let sit for thirty minutes.
  • Slice into one-quarter inch wide strips and allow to dry for four hours.
  • To prepare the garlic cream sauce, first, mash the roasted garlic. Heat a saucepan over medium heat and melt eight tablespoons of butter. Pour in two cups of heavy cream and the mashed garlic. Bring to a simmer. In a small bowl, whisk two teaspoons of Bisquick with one tablespoon of heavy cream until smooth, and add to the pot. Stir in one and one-half cups of parmesan cheese and one teaspoon of black pepper. Continue mixing until the sauce becomes thick.
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