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Fusilli with glorious green spinach sauce

Fusilli with glorious green spinach sauce

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A star rating of 4 out of 5.36 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try this sumptuous dish with a no-cook pasta sauce

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal770
fat43g
saturates21g
carbs80g
sugars7g
fibre5g
protein20g
low insalt0.53g
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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

Method

  • STEP 1

    Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce.

  • STEP 2

    Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.

Recipe from Good Food magazine, August 2006

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Overall rating

A star rating of 4 out of 5.36 ratings
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