Spinach and creme fraiche make an extra quick pasta sauce in this creamy green pasta. Serve with some grilled chicken to round out the meal. Just don’t forget to save the pasta water to loosen up the sauce before serving!
Creamy Spinach Basil Linguine V 0
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Ingredients
- Sauce
- 1 tin Epicure Leaf Spinach
- 300ml light creme fraiche
- 2 teaspoon Epicure Chopped Garlic
- ½ teaspoon fine salt
- ¼ teaspoon cracked black pepper
- 40g parmesan, grated
- 20g fresh basil, leaves removed
- Pasta
- 500g dried linguine
- To Serve
- fresh basil
- parmesan
The recipe Creamy Spinach Basil Linguine Kitchen Mode
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1
Get a pot on to boil. Once boiling, season liberally with salt. Add the linguine and cook according to packet instructions.
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2
Meanwhile, tip the spinach into a colander and squeeze out the liquid as best you can. Pop the drained spinach into a blender along with the creme fraiche, garlic, salt, pepper, parmesan, basil, and a ladleful of pasta water. Whiz it up until until smooth and then pour into a large serving bowl.
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3
Scoop the pasta directly from the pot into into the serving dish using a spaghetti spoon or tongs. Toss with the sauce, adding a splash or two of pasta water to help loosen it all up.
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4
Serve immediately, topped with basil and parmesan.