Creamy spinach pasta
Ingredients
- 500 gSpaghetti (dry)
- 600 gSpinach (fresh, stemmed)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 30 gUnsalted butter
- 200 mlCream
- 1 pinchNutmeg (grated)
- 50 gParmesan cheese (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A creamy sauce coating every strand of pasta. The woody scent of nutmeg blends with the deep green of spinach freshly wilted in butter.
- 1
Drop the spaghetti into a large pot of boiling salted water. Cook until firm to the bite (al dente).
- 2
Melt the butter in a sauté pan. Sweat the chopped onion and garlic without browning until translucent.
- 3
Add the fresh spinach. Stir until they lose their volume and release their water. The green should remain vibrant.
- 4
Pour in the cream. Add the grated nutmeg. Simmer over low heat until the sauce coats the back of a spoon.
- 5
Toss the drained pasta directly into the pan. Add the parmesan to bind everything together. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Don't toss all the pasta water: a ladle of cooking water added to the sauce helps with the emulsion.
- Squeeze the spinach well if they release too much water to avoid thinning the cream.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat gently with a splash of milk to loosen the sauce.
