IngredientsWhole wheat pasta rolled in delicious creamy spinach sauce, served with walnuts and parmesan cheese.
100 gm of whole wheat pasta
100 gm of spinach, blanched
1 Tbsp extra virgin olive oil
10 gm onions, finely chopped
10 gm leeks, finely chopped
10 gm celery, finely chopped
200 ml cream
1/2 tsp of red chilli flakes
2-3 cloves of garlic
10 gm of nutmeg, grated
Salt and pepper to season
100 gm Parmesan cheese, grated
20 ml of milk
30 gm of walnuts
Sweat the onions, leeks and celery in a tbsp of olive oil.
Then add bashed garlic, red chilli flakes and blanched spinach. Mix them well.
Grate nutmeg, a pinch of salt, mix together and switch the gas off.
Transfer the sautéed spinach mixture into a mixie.
Add cream, parmesan cheese, milk, cracked black pepper, walnuts, tbsp of water and blitz together to make a thick sauce.
Drain the pasta and add it to the spinach sauce.
Add a parmesan cheese and grate nutmeg. Mix well to coat the pasta with sauce.
Garnish with grated walnuts and parmesan cheese and cracked black pepper