This is the perfect cream sauce for spinach pasta! Flavorful, garlicky, cheesy, with a hint of nutmeg to perfectly complement the spinach infused pasta noodles. You can add whatever toppings you wish to make this work for your family.
10oz(300g)fresh spinach pasta, roughly 200-250g of dried spinach pasta
2clovesgarlic, minced
1-2tbspolive oil or butter, for cooking
½cup(120ml)white wine
1cup(240ml)double (heavy) cream
1cup(110g)grated cheese, parmesan, pecorino or gruyere are all good choices here
⅛tspnutmeg
Roasted Tomatoes
10oz(300g)cherry or plum tomatoes
2clovesgarlic, minced
2Tbspolive oil
salt and pepper , to taste
fresh basil leaves , to taste
Instructions
First, prepare the cherry tomatoes. Add them to a pan and toss with olive oil, garlic and salt and pepper to taste. Place in the oven at 180C / 360F for around 30 minutes, or until they are reduced, jammy and a little charred.
10 oz cherry or plum tomatoes, 2 cloves garlic, salt and pepper, 2 Tbsp olive oil
When the tomatoes are nearly done, make a start on the cream sauce. In a deep saute pan or shallow casserole dish, saute the garlic in a little olive oil or butter until soft. Add the white wine to the pan and let it bubble for a few minutes until it starts to reduce.
2 cloves garlic, 1-2 tbsp olive oil or butter, 1/2 cup white wine
Add the cream, cheese and nutmeg. Turn the heat down to a very low setting and gently mix the sauce until the cheese is melted through. Remove from the heat and set aside.
1 cup double (heavy) cream, 1 cup grated cheese, 1/8 tsp nutmeg
Boil the spinach pasta according to package instructions.
10 oz fresh spinach pasta
Once the pasta is cooked, drain it and add to the pan with the sauce. Toss to combine. It will seem like you have too much sauce but the pasta will soon drink it up!
Mix some basil leaves through the pasta, then add the tomatoes to the top and serve.