Spinach and Tomato Cream Pasta

Name: Spinach and Tomato Cream Pasta
Total time: 1800 s
Yield: 1 Serving
Cuisine: American
Ingredients: 100 g pasta of your choice (spaghetti pictured); 1-2 tbsp olive oil; 1/4 cup onion or shallot, diced; 2 garlic cloves, crushed; 1 small-medium tomato, chopped; 1/2 tsp dried basil; 1 cup packed spinach; 1 tbsp milk (substitute 3-4 cashews or nut milk for vegan); 1-2 tbsp pasta water; parmesano, grated

lulublululu @xviii

I was inspired by the palak paneer I've been making recently to loosely adapt its method to a pasta dish, since that's what I was craving at the time. It came out súper good and easy so I'm going to keep making it often!

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Ingredients

30 mins

1 Serving

100 gpasta of your choice (spaghetti pictured)
1-2tbsp olive oil
1/4cup onion or shallot, diced
2garlic cloves, crushed
1small-medium tomato, chopped
1/2tsp dried basil
1cup packed spinach
1tbsp milk (substitute 3-4 cashews or nut milk for vegan)
1-2tbsp pasta water
parmesano, grated

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Steps

30 mins

1

Prepare a pot of boiling water and cook pasta. Be prepared to reserve a small amount of pasta water at the end of the cook time.
2

While that's starting, heat olive oil in a pan and fry onion and garlic on medium to medium-low heat. Be careful not to burn the garlic. Stir occasionally.
3

Once the onion and garlic have slightly browned, add the tomato and basil. Cook until the tomato breaks down and becomes jammy.
4

Add the spinach and cook until it wilts, 1-3 minutes. Then add the cream or cashews and reduce heat to low.
5

Once that's simmered for a few minutes, transfer to a blender and blend. Then return to the pan.
6

Add pasta water and parmesano to the sauce now to bind it and give it flavor. Season to taste with salt, pepper and chili flakes.
7

When pasta finished cooking, strain and add to pan with sauce. Toss to coat and serve. Garnish with chili flakes and more parmesano.