Spaghetti Piemontesi
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Nothing beats a spaghetti dinner for a quick and simple meal at the end of a long day. This is a classic spinach spaghetti recipe from Paul Heathcote that can be made vegetarian by replacing Parmesan with a vegetarian cheese such as Old Winchester.
First published in 2015
Ingredients
Metric
Imperial
- 250g of spinach, well washed
- 50g of butter
- 1/2 onion, finley chopped
- 2 garlic cloves, crushed
- 8 sage leaves, chopped
- nutmeg
- 500g of spaghetti
- Parmesan, grated
- sea salt to season
- black pepper, freshly ground, to season
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
In a thick bottomed pan melt half of the butter, add the onions and garlic and cook for about one minute.
- 25g of butter
- 1/2 onion
- 2 garlic cloves
2
Remove the stalks from the spinach and add to the onions and garlic, stir well before adding the sage. Season with nutmeg and a little salt and pepper.
- 250g of spinach
- 8 sage leaves
- nutmeg
- sea salt to season
- black pepper
3
Cook until the spinach is well wilted about 1-2 minutes and remove from the heat. Drain well to remove the water and place in a food processor and puree.
4
Meanwhile cook the spaghetti in plenty of boiling salted water until cooked but still firm, drain, stir in the remaining butter and check the seasoning.
- 500g of spaghetti
5
Stir in the spinach and serve immediately with plenty of grated parmesan
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