This simple recipe is perfect for you pasta sauce lovers out there, rich and creamy while boosting good gut bacteria? A win win in my opinion.
Ingredients for 4
- 400g of dried spaghetti or pasta of your choice.
- 4 cloves of garlic, thinly sliced.
- 5 tablespoons of extra – virgin – olive oil
- 600g of baby spinach
- A bunch of fresh basil leaves
- 60g pine nuts
- 90g of grated parmesan cheese
- Salt and pepper
Method
- Bring a large pot of salted water to the boil and cook the spaghetti for 1 minute less than the packet instructions.
- Meanwhile, place the garlic in a frying pan with 2 tablespoons of olive oil. Heat over a medium high heat until the garlic starts to sizzle and then add in your spinach. Fry until all the spinach has wilted and remove from heat.
- Scoop out a mug of your pasta water and place the spinach, basil leaves, pine nuts, parmesan and remaining oil with this pasta water into a food processer and blend until it looks like a smooth thick soup. When this is complete, place the sauce back into the frying pan on a low heat.
- When the pasta is ready, drain it and transfer it to the frying pan and mix it with the sauce. Reserve some of the pasta water to add if the sauce becomes too thick. The sauce should cling to the spaghetti but not should not be cakey.
- When you are happy with the pasta, divide it out into 4 bowls and top with some extra parmesan, salt and pepper. Enjoy straight away!