Vegetarian mains
Fusilli pasta with spinach and Parmesan
A quick weeknight pasta – you can make the sauce in the time it takes the fusili to cook. Serve on its own or with a crisp salad. This is also good with mascarpone in place of cream, and with a handful of peas, lightly blanched beans or fried mushrooms thrown in.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
- 40g butter
- 1 onion, chopped
- 2 garlic cloves, finely chopped or crushed
- 300g spinach, washed and stalks removed
- 200ml vegetable stock
- 125ml double cream
- 400g fusilli pasta
- 50g Parmesan, grated or shaved
- salt and pepper
Method
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Step 1
Melt the butter in a pan. Sauté the onion and garlic for about 5 minutes or so until soft. Add the spinach, stock and cream, bring to the boil and simmer for a few minutes.
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Step 2
Remove from the heat and leave until cool enough to transfer to a blender or food processor. Blend until smooth. Season.
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Step 3
In a pan of boiling salted water, cook the pasta according to the instructions, until al dente. Toss the cooked pasta with the spinach mixture and serve with grated or shaved Parmesan.
