Fusilli with glorious green spinach sauce

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• kyoko

  07 November 2007

  kyoko rated this recipe

  

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• mandy

  21 February 2008

  mandy rated and commented on this recipe

  

  A wonderful quick pasta recipe, we use light mascapone to keep the calories down, and the children dont have the pine nuts, they get in their teeth!

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• Yum Yum

  13 March 2008

  Yum Yum rated and commented on this recipe

  

  Delicious -will be making this again!

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• Katharine

  15 March 2008

  Katharine rated and commented on this recipe

  

  Lovely quick meal, we used frozen spinach instead of fresh.

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• Pippifer

  15 March 2008

  Pippifer commented on this recipe

  Fabulous dish, super versatile, I agree with using light mascarpone, just as delish' and if you want to make it fully vegan you can use a tofu-based soft cheese substitute. With just seven ingredients; many of them storecupboard staples (thanks for the frozen spinach tip too Katherine), it's a real crowd pleaser to have as a standby. Substitute wholewheat pasta for more fibre or seeds of change organic spinach trottole pasta for an all green experience!

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• Beth

  25 March 2008

  Beth rated and commented on this recipe

  

  Agree about the light mascapone - I used the juice of a whole lemon.

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• Susan

  02 May 2008

  Susan rated and commented on this recipe

  

  Just not my cup of tea! But very quick and easy nonetheless.

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• lynette

  19 May 2008

  lynette rated and commented on this recipe

  

  Quick filling meal but missed the flavour somewhere

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• Alba

  01 June 2008

  Alba commented on this recipe

  i tried this recipe and substituted mascarpone with a little gorganzola.. it was a nice contrast with the sweet spinach.

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• gill.g

  19 July 2008

  gill.g commented on this recipe

  I loved this. I've been trying to make a decent spinach sauce for ages and this is it. Wow! I added a lot more lemon which balanced out the flavours well - other than that I did as the recipe said. An excellent recipe that I'll be using many more times.

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• astroboy

  01 November 2008

  astroboy rated and commented on this recipe

  

  the flavour seems to come from the parmesan so my advice is don't be shy with it

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• carol

  08 April 2009

  carol commented on this recipe

  The sauce is fantastic over sliced boiled potatos as a quick "bake". It needed extra garlic and added grated vintage cheddar on to then lashed under grill to brown. Had compliments all round Thank you Carol

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• Salima

  21 April 2009

  Salima rated and commented on this recipe

  

  Very quick and easy, a great alternative to pesto.

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• Anneli

  10 July 2009

  Anneli rated this recipe

  

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• denisebrise

  15 August 2009

  denisebrise rated this recipe

  

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• Aida G

  05 October 2009

  Aida G rated this recipe

  

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• miranda

  11 October 2009

  miranda rated this recipe

  

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• ti-belle

  30 October 2010

  ti-belle rated this recipe

  

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• centauri

  23 January 2011

  centauri rated and commented on this recipe

  

  I was quite dissapointed in this, did it with gnocchi rather than fusilli, and added mushrooms and bacon on top, and to be honest that was the only real flavour in it.

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• EmSmith

  27 August 2011

  EmSmith rated and commented on this recipe

  

  I thought this made a lovely alternative to pesto. I used frozen spinach as I had some lurking and low-fat soft cheese instead of mascarpone. Also grilled up some bacon and scattered that over the top with the pine nuts just to mix up the textures and flavours a bit. And I probably used around four garlic cloves for the two of us since my husband and I are garlic fiends. We both thought it was pretty tasty.

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Ingredients

• 400g fusilli pasta spirals
• 225g bag of baby spinach
• 1 garlic clove
• 250g tub mascarpone
• juice of ½ large lemon
• 30g grated Parmesan (or vegetarian alternative), plus extra to serve
• 55g pine nuts , lightly toasted

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 400g fusilli pasta spirals
• 225g bag of baby spinach
• 1 garlic clove
• 250g tub mascarpone
• juice of ½ large lemon
• 30g grated Parmesan (or vegetarian alternative), plus extra to serve
• 55g pine nuts , lightly toasted

770 kcalories, protein 20.0g, carbohydrate 80.0g, fat 43.0 g, saturated fat 21.0g, fibre 5.0g, sugar 7.0g, salt 0.53 g

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