Pic of Creamed spinach and roasted garlic orecchiette

Creamed spinach and roasted garlic orecchiette

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Vegetarian mains

Creamed spinach and roasted garlic orecchiette

Main Serves 2 50 min
You could use wet garlic when it's in season. Instead of roasting it, finely shred about half to a third of a stick and cook with the spinach. Vegans could use egg-free pasta, oil for wilting the spinach, soy cream instead of double and leave out the cheese.

Ingredients

  • 1 whole dried garlic bulb
  • olive oil
  • 250g orecchiette pasta (little ear shapes), or another pasta shape
  • a small knob of butter
  • 200g spinach leaves, roughly shredded
  • 75ml white wine
  • pinch ground nutmeg
  • 100ml double cream
  • 50g Parmesan (or vegetarian alternative), freshly grated
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Rub off the excess papery skin from garlic without separating the cloves. Slice the tips off, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon of olive oil and fold the foil round to seal it. Put in a baking dish and bake until very soft, about 40 minutes.
  • Step 3

    Remove from the oven. Boil the pasta in salted water for 12 minutes until just tender.
  • Step 4

    While the pasta is boiling, heat the butter in a large frying pan. Add the spinach and white wine (and wet garlic if you're using it instead of roasted garlic). Heat gently for 3-4 minutes to wilt and let the wine evaporate.
  • Step 5

    Add the nutmeg and cream, then squeeze in the pulp from about half the roasted garlic (use the rest to spread on toast or in other cooking).
  • Step 6

    Increase the heat slightly and stir for 2-3 minutes to reduce. Stir in the Parmesan. Season to taste. Drain the pasta and stir into the sauce.

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