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–+ servings

Cream Sauce for Spinach Pasta

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.
4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
5 from 1 rating
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Ingredients

  • 10 oz (300 g) fresh spinach pasta, roughly 200-250g of dried spinach pasta
  • 2 cloves garlic, minced
  • 1-2 tbsp olive oil or butter, for cooking
  • ½ cup (120 ml) white wine
  • 1 cup (240 ml) double (heavy) cream
  • 1 cup (110 g) grated cheese, parmesan, pecorino or gruyere are all good choices here
  • ⅛ tsp nutmeg

Roasted Tomatoes

  • 10 oz (300 g) cherry or plum tomatoes
  • 2 cloves garlic, minced
  • 2 Tbsp olive 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.
    fresh basil leaves
Calories: 638kcal, Carbohydrates: 48g, Protein: 18g, Fat: 40g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 150mg, Sodium: 231mg, Potassium: 410mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1560IU, Vitamin C: 18mg, Calcium: 267mg, Iron: 3mg