Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
2 cups fresh spinach, chopped
1 cup heavy cream
1 cup grated parmesan cheese
1/2 cup cream cheese, softened
2 cloves garlic, minced
1/4 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup onion, finely chopped
1/4 cup sun-dried tomatoes, chopped (optional)
Toasted pine nuts for garnish (optional)
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).