So what is not to like? Creamed spinach is a sauce already right so why not mix some delicious carbs through it. I also find that every time I make creamed spinach I have leftovers so with this recipe I can put the leftovers to good use and whip up a quick lunch packed full of veggie goodness. Enjoy!
Ingredients
1 medium red onion, diced
250g frozen spinach
150ml thickened cream
1 tbsp butter
1 tbsp olive oil
1 tbsp flour
salt and pepper to taste
150 – 200g dry fettucine pasta
1 tbsp lemon zest
1/4 cup of grated parmesan cheese
Method
Bring a large pot of salted water to boil.
While waiting for water to start boiling you can begin with the sauce. Add the oil and onion to a pan and fry for 5 – 10 minutes until the onion is soft and fragrant. Add the butter and when melted add the flour. Stir well and then add the thawed spinach. Let this simmer until you can see it starts to catch a bit on the bottom of the pan. This will mean that most of the liquids have evaporated. Now start adding your cream in intervals. Add 50 ml at a time and stir through. Depending on your preference you might need more or less that 150 ml cream. Season with salt and black pepper to taste. Do try to keep it more on the saucy side as it has to coat the pasta later on. Let that simmer for a minute or 2 and when the consistency and seasoning is to your liking turn off the heat and finish up the pasta.
Boil your pasta as per packet instructions. Reserve a cup of the pasta water before draining. Turn up the heat under the spinach again and allow to come to a simmer. Add the pasta and half a 1/4 cup of the pasta water adding more if necessary. Stir well before adding too much. Allow to cook in pan for 2-3 minutes and serve with lemon zest and Parmesan. Enjoy!
Cooking with Lindi 