Friday, 20 May 2011
Easy Peasy spinach pasta
Just as the name suggests, this recipe is a cinch! It’s really quick, easy and tasty. It is a good way to use fresh new baby spinach, but older stuff is fine too. It is gorgeously green and creamy. A perfect early summer supper dish. See note below for variations.
1 large onion, finely chopped
2 cloves of garlic, crushed
1 Tbsp. veg oil
250g spinach, washed, destalked and roughly shredded
400g crème fraiche / Greek yogurt / sour cream
1 tsp. freshly ground nutmeg or ½ tsp. dried
Salt and pepper to taste
350g – 400g whole-wheat / spelt pasta
Grated parmesan or other hard cheese, grated and fresh parsley, chopped to garnish.
Bring a large pot of water to the boil. Add pasta and cook until al dente.
Meanwhile, heat oil in a large heavy based pan. Cook onion and garlic gently without browning for 5 mins. Add the spinach and cook until wilted 3 -4 mins).
Put crème fraiche / yogurt / cream, nutmeg, salt and pepper in with spinach mixture.
Cook gently, stirring occasionally until heated through. Make sure not to have the heat too high, if the sauce boils it will curdle.
Put into a blender and whizz until smooth. (If the sauce is too thick add a little water)
Drain the pasta and return to the pot, add in the spinach sauce and stir well to combine.
Sprinkle with grated cheese and chopped fresh parsley to serve.
Note: a handful of chopped sundried tomatoes (pre-soaked if not in oil) and some sliced black olives or sautéed mushrooms mixed into the sauce before serving, makes a tasty change. Use your imagination to throw in whatever you think will work!