I loveeeeeee pasta… It’s one of my favourite food in the world.

I have a good pasta cookbook, tittled ‘Pasta’ by the Murdoch Books Test Kitchen, 2008. It has a variety of pasta dishes, from the classic bolognaise, carbonara to the more fancy sauces. The one I cooked tonight was Fettucine with creamy spinach and roast tomato. I tried this recipe once and I love it. It’s simple to make and full of goodness from the spinach and tomato. Roasting the tomatoes really brings out the sweetness of the tomatoes and they go really well with the delicate creamy spinach sauce. This is one of my favourite vegetarian meals.

Fettucine with creamy spinach and roast tomato

(from ‘Pasta’ Murdoch Books Test Kitchen, 2008)

(serves 4 – 6)

  • 6 roma (plum) tomatoes
  • 20gr butter
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 500gr spinach. I used the frozen chopped spinach from the supermarket. Thaw the spinach by placing them in the fridge 1 day before.
  • 250ml/ 1 cup of vegetable stock. I used just water tonight. You can also use 1 stock cube dissolved in hot water.
  • 125ml/ 1/2 cup light cream
  • 500gr fettucine. I used dried fettucine.
  • 50gr shaved parmesan cheese

Step 1. Preheat the oven to 220ºC. Cut the tomatoes into 6 wedges each. Place the wedges on a lightly greased foil on a baking tray and roast for 30-35 minutes, or until softened and slightly golden.

Step 2. Meanwhile, heat the butter in a medium saucepan over medium heat. Add garlic and onion and cook for 5 minutes, or until the onion is soft. Add the spinach, stock and cream. Increase the heat to high and bring to boil. Simmer for 3 minutes. Remove from the heat and season. Set aside to cool slightly.

I used saucepan instead of frying pan, because I will process the mixture using a stick blender later. Alternatively, use frying pan and then process the mixture in a food processor.

Step 3. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.

Step 4. Process the spinach mixture using the stick blender until smooth. Toss through the pasta until well coated. Top with the roasted tomatoes and parmesan.

The ingredients for the fettucine dish

Tomato wedges ready to roast

Spinach mixture

Processing the spinach mixture with stick blender

Fettucine with creamy spinach and roast tomato

It’s seriously yummy…!

xxx,

Inge

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