Fusilli pasta with spinach and Parmesan

Vegetarian mains

Fusilli pasta with spinach and Parmesan

Name: Fusilli pasta with spinach and Parmesan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4

Main Serves 4 25 min

A good vegetarian weeknight pasta – you can make the sauce in the time it takes the fusili to cook. Serve on its own or with a summer 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

Prep time: 10 min

Cooking time: 15 min

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.
Step 2
Remove from the heat and leave until cool enough to transfer to a blender or food processor. Blend until smooth. Season.
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.

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