Creamy Spinach and Red Pepper
Creamy Spinach and Red Pepper
Ingredients
For the Creamy Spinach and Red Pepper
- 2 tablespoons olive oil
- 1/2 cup yellow onion, chopped
- 2 garlic, cloves, minced
- 1 red bell pepper, cored, seeded, and diced
- 1/2 cup vegetable broth
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 10 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup Parmesan cheese, grated, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 5 to 7 minutes, stirring occasionally, until the bell pepper begins to soften.
⏱️ 7 min
- 3
Pour in the vegetable broth. Add the softened cream cheese, heavy cream, salt, black pepper, and red pepper flakes (if using). Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy. Bring to a gentle simmer.
⏱️ 5 min
- 4
Add the roughly chopped fresh spinach to the skillet. Cook, stirring frequently, until the spinach has completely wilted into the sauce, about 2 to 3 minutes. Taste and adjust seasonings as needed.
⏱️ 3 min
- 5
Remove from heat and serve immediately. Garnish with grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spinach and Red Pepper
Ingredients
For the Creamy Spinach and Red Pepper
- 2 tablespoons olive oil
- 1/2 cup yellow onion, chopped
- 2 garlic, cloves, minced
- 1 red bell pepper, cored, seeded, and diced
- 1/2 cup vegetable broth
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 10 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup Parmesan cheese, grated, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min - 2
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 5 to 7 minutes, stirring occasionally, until the bell pepper begins to soften.
⏱️ 7 min - 3
Pour in the vegetable broth. Add the softened cream cheese, heavy cream, salt, black pepper, and red pepper flakes (if using). Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy. Bring to a gentle simmer.
⏱️ 5 min - 4
Add the roughly chopped fresh spinach to the skillet. Cook, stirring frequently, until the spinach has completely wilted into the sauce, about 2 to 3 minutes. Taste and adjust seasonings as needed.
⏱️ 3 min - 5
Remove from heat and serve immediately. Garnish with grated Parmesan cheese, if desired.