John Myers
Ingredients for 3 servings:
- 1 onion(s)
- 1 garlic clove(s)
- 2 tbsp olive oil
- 450 g creamed spinach, frozen
- 1 tsp vegetable stock powder
- salt and pepper
- Nutmeg, freshly grated
- 200 ml milk
- 350g fusilli
- Boiling water
- Parmesan, freshly grated
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes
quick and easy
Thaw the creamed spinach before cooking, otherwise the preparation time will be longer due to thawing or boiling the spinach. Dice the onion and finely chop the garlic. Heat the olive oil in a high, lidded pan and sauté the onion and garlic until translucent. Add the thawed creamed spinach to the pan and season with freshly grated nutmeg, the granulated vegetable stock, salt, and pepper. Add the fusilli, milk, and enough boiling water to lightly cover the pasta. Cook everything over medium heat with the lid on, stirring occasionally, until the fusilli are al dente. Top up with a little more boiling water if necessary. Serve the finished pasta in the creamed spinach sauce in deep bowls and sprinkle with grated Parmesan cheese.
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