Ingredients
The following ingredients have 5 Servings
- 1 lb linguine
- 2 Tbsp unsalted butter
- 1/2 cup red onion (finely diced)
- 2 Tbsp all-purpose flour
- 2 heads roasted garlic ((see note))
- 1/2 cup walnuts (chopped)
- 2 cups spinach
- 1/2 cup sun-dried tomatoes (chopped)
- 4 cups milk
- 1/2 tsp garlic powder
- 1/2 tsp salt ((plus more to taste))
- 1/4 tsp black pepper ((plus more to taste))
- 1 cup Parmesan cheese (fresh, shredded)
Instruction
- Start a pot of salted water for the linguine over high heat. When it is boiling, cook as per package directions until al dente.
- Meanwhile, in a large pot, melt the butter over medium heat.
- Add the diced onions and cook until translucent, approximately 3-5 minutes.
- Add the flour to the butter and onions. Whisk to combine and cook until it is a light brown color, approximately 2-3 minutes.
- Remove the roasted garlic from the skins into a small bowl. Mash the garlic with a fork until it is a paste. Some chunks are okay.
- Whisk in the roasted garlic, walnuts, spinach, and sun-dried tomatoes to combine. Add the milk, garlic powder, salt, and pepper and whisk together. Simmer, stirring occasionally, until the sauce just starts to thicken, approximately 5-8 minutes.
- Turn heat down to medium-low and add the Parmesan cheese. Simmer until the sauce starts to thicken, approximately 5-8 minutes. Season to taste with salt and pepper, cheese, or tomatoes.
- When your sauce is thickened and seasoned, add the pasta to the sauce pot. If the sauce is too thick, add a little of the pasta water or a little more milk.
