Spinach, Cream and Parmesan Pasta
A community recipe by passionfruitNot tested or verified by Nigella.com
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Process all the ingredients except the pasta in a food processor or with a hand blender. Mix into piping hot pasta. Sprinkle with more parmesan.
Process all the ingredients except the pasta in a food processor or with a hand blender. Mix into piping hot pasta. Sprinkle with more parmesan.
Introduction
An easy non-cook pasta dressing.
An easy non-cook pasta dressing.
Ingredients
Serves: 4.
Metric
Cups
- 400 grams baby spinach (leaves - washed, dried and roughly shredded)
- 5 cloves garlic (crushed)
- 250 grams cream cheese (smooth, or savoury cottage cheese)
- 125 millilitres Parmesan cheese (freshly grated, or pecorino cheese or smoked mozzarella)
- 250 millilitres cream (or plain yoghurt)
- 5 millilitres black pepper (coarsely grated)
- 1 pinch of nutmeg
- seasoned salt
- 500 grams tagliatelle (or linguini, cooked)
- 14⅛ ounces baby spinach (leaves - washed, dried and roughly shredded)
- 5 cloves garlic (crushed)
- 8⅚ ounces cream cheese (smooth, or savoury cottage cheese)
- 4 fluid ounces Parmesan cheese (freshly grated, or pecorino cheese or smoked mozzarella)
- 9 fluid ounces cream (or plain yoghurt)
- fluid ounce black pepper (coarsely grated)
- 1 pinch of nutmeg
- seasoned salt
- 17⅔ ounces tagliatelle (or linguini, cooked)
Method
Spinach, Cream and Parmesan Pasta is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by TC-63 on 7th September 2014
Show more commentsFive stars! Quick and delicious. A nice way to honour my home grown silverbeet.