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Creamy Spinach and Cheese Fettucine

Serves 4


  • 500g fettucine pasta
  • 60g Australian butter
  • 30g plain flour
  • 500ml Australian milk
  • 100g Australian shredded cheddar cheese
  • 150g fresh spinach leaves, finely shredded
  • 2 medium tomatoes, diced
  • salt and pepper, to taste
  • 60g shaved Australian parmesan cheese, for serving
  • fresh basil leaves, for serving
Download Recipe (PDF)


  1. 1. Boil pasta in a large saucepan of salted boiling water. Boil for 10-15 minutes or until pasta is al dente. Drain.
  2. 2. Melt butter in a saucepan, add flour and cook, stirring for 1 minute. Whisk in milk and bring to the boil, stirring constantly until sauce has thickened.
  3. 3. Add cheese, spinach, tomato, salt and pepper and stir until cheese has melted.
  4. 4. Add pasta to sauce and combine until heated through.
  5. 5. Serve garnished with Parmesan shavings and basil leaves.
  6. TIP: Use a vegetable peeler to make Parmesan shavings.
  7. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.


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