Spinach and Tomato Cream Pasta
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!
Spinach and Tomato Cream Pasta
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!
Cooking Instructions
- 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.
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