Sour Cream Pasta Recipe

plate of sour cream pasta with spinach and a gold fork

Sour Cream Pasta with a light, tangy sauce, sweet onion, and tender spinach. An easy creamy side dish ready in under 20 minutes. Perfect for lunch or dinner.

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: Jennifer Stewart

Ingredients

8 ounces pasta noodles reserve ¼ cup pasta water for later
2 tablespoons butter
½ cup onion finely chopped
6 ounces fresh spinach
3 cloves garlic minced
1 cup sour cream
⅓ cup milk
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon red pepper flakes

Instructions

Cook the pasta in salted water, according to the package instructions, until al dente. Remove from water and set aside. Save 1 cup of the pasta water for making the sauce. This can be done while cooking the onion and spinach, or ahead of time.
In a large skillet over medium heat, melt the butter. Add the onion and cook until soft and translucent.
Add the garlic and red pepper flakes. Cook 1-2 more minutes until the garlic is fragrant.
Add the fresh spinach, cook while stirring gently, until the spinach is mostly wilted.
Move the spinach and onion mixture to one side of the pan and add the sour cream.
Stir on that side of the pan to warm the sour cream and get it smooth. Slowly add the milk to the sour cream and stir to mix.
Slowly incorporate the spinach and onion mixture until the sauce comes together. Season with salt and pepper to taste.
Add the pasta to the pan and stir to coat the noodles with the sauce. If the sauce is clumping or separating, slowly add the pasta water and stir to combine.
Remove the pan from the heat and serve warm. Garnish with fresh chopped parsley, grated parmesan, more red pepper flakes

Notes

Reserve more pasta water than you think you need. You'll use it.
Keep the pan at medium or medium low. Garlic burns fast and sour cream scorches faster.
Don't overcook the spinach. You want it just wilted, not sad and gray.
Use small pasta shapes so every bite gets sauce.
Add the milk to the sour cream slowly so it stays smooth instead of breaking.

Nutrition