AuthorJan BouwerA creamy, garlicky spinach and cheese sauce that comes together in minutes with no cooking required—simply blend and toss with hot pasta.
400 g Baby spinachleaves, washed, dried and roughly shredded
5 Garlic clovescrushed
250 g Cream cheesesmooth, or savoury cottage cheese
125 ml Parmesan cheesefreshly grated, or pecorino cheese or smoked mozzarella
250 ml Creamor plain yoghurt
5 ml Black peppercoarsely grated
1 pinch Nutmeg
Seasoned salt
500 g Tagliatelleor linguini, cooked
1
Process all the ingredients except the pasta in a food processor or with a hand blender.
2
Mix into piping hot pasta.
3
Sprinkle with more parmesan.
Ingredients
400 g Baby spinachleaves, washed, dried and roughly shredded
5 Garlic clovescrushed
250 g Cream cheesesmooth, or savoury cottage cheese
125 ml Parmesan cheesefreshly grated, or pecorino cheese or smoked mozzarella
250 ml Creamor plain yoghurt
5 ml Black peppercoarsely grated
1 pinch Nutmeg
Seasoned salt
500 g Tagliatelleor linguini, cooked
Directions
1
Process all the ingredients except the pasta in a food processor or with a hand blender.
2
Mix into piping hot pasta.
3
Sprinkle with more parmesan.
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