Pasta with creamy spinach sauce
A recipe for an easy and really delicious spinach sauce, blended into the silkiest green cream.
Servings 4 people
Ingredients
- 500 g pasta
- 400 g fresh spinach frozen can also be used
- 1 onion, roughly chopped
- 3 cloves garlic, grated or crushed
- 1 handful fresh basil leaves
- 100 g parmesan, finely grated
- 40 g pine nuts
- 100-150 ml stock – vegetable or chicken
- Olive oil
- Salt and pepper
- A little lemon, optional
Instructions
- Cook the pasta until al dente, following the instructions on the packet.
- Toast the pine nuts in a dry frying pan and set them aside.
- Heat a little oil in the same pan and fry the onion and garlic for a couple of minutes.
- Add the basil and spinach and let them heat through until the spinach wilts. Season with freshly ground pepper and a little salt.
- Tip the contents of the pan into a blender together with the pine nuts and hot stock (start with 100 ml). Blend until you have a smooth, even sauce.
- Pour the sauce back into the pan, set the heat to medium and stir the parmesan into the sauce. Season to taste with salt and pepper and add a little lemon if you like.
- Drain the pasta and toss it with the sauce in the pan.Adjust the consistency with the remaining stock if needed.
- Serve topped with grated parmesan and, if you like, fresh basil.