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Creamy Spinach Fettucine

Serves 2 adults and 2 children


  • 400g pasta
  • 10g Australian Butter
  • 2 spring onions, chopped
  • 375ml can Australian Evaporated Milk
  • 2 teaspoons seeded mustard
  • 1 tablespoon cornflour dissolved in 1 tablespoon water
  • 3 cups (120g) baby spinach leaves, washed
  • 185g can tuna in brine, drained
  • shredded Australian Parmesan Cheese, for serving
Download Recipe (PDF)


  1. 1. Add fettucine to a large pot of rapidly boiling water. Boil for 8 minutes or until pasta is 'al dente'. Drain.
  2. 2. Melt butter in a saucepan and cook spring onions for 1 minute.
  3. 3. Add milk and mustard and cook stirring until mixture boils.
  4. 4. Add cornflour paste and cook stirring until thickened.
  5. 5. Stir in spinach and pasta and serve with cheese.

Tips / Handy Hints

We used fettuccine for this recipe. For younger children, remove any 'woody' stems from spinach and shred before adding to sauce. This recipe is also delicious with a few sliced mushrooms added with the spring onion or a small can of drained tuna or salmon.

Nutritional Information

Nutrients per serve:
Energy (kj) 3200
Protein (g) 41
Fat, Total (g) 17
Carbohydrates (g) 111
Sodium (mg) 0
Calcium (mg) 403
Iron (mg) 4


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