Spinach and Tomato Cream Pasta



100 g pasta of your choice (spaghetti pictured)
1-2 tbsp olive oil
1/4 cup onion or shallot, diced
2 garlic cloves, crushed
1 small-medium tomato, chopped
1/2 tsp dried basil
1 cup packed spinach
1 tbsp milk (substitute 3-4 cashews or nut milk for vegan)
1-2 tbsp pasta water
parmesano, grated


1- Prepare a pot of boiling water and cook pasta. Be prepared to reserve a small amount of pasta water at the end of the cook time.

2- While that's starting, heat olive oil in a pan and fry onion and garlic on medium to medium-low heat. Be careful not to burn the garlic. Stir occasionally.

3- Once the onion and garlic have slightly browned, add the tomato and basil. Cook until the tomato breaks down and becomes jammy.

4- Add the spinach and cook until it wilts, 1-3 minutes. Then add the cream or cashews and reduce heat to low.

5- Once that's simmered for a few minutes, transfer to a blender and blend. Then return to the pan.

6- Add pasta water and parmesano to the sauce now to bind it and give it flavor. Season to taste with salt, pepper and chili flakes.

7- When pasta finished cooking, strain and add to pan with sauce. Toss to coat and serve. Garnish with chili flakes and more parmesano.

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