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Fusilli with glorious green spinach sauce

Try this sumptuous dish with a no-cook pasta sauce

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 770
  • Carbohydrates 80
  • Saturated Fat 21
  • Sugar 7
  • Protein 20
  • Fat 43
  • Fibre 5
  • Salt 0.53

Nutrition per serving

  • Calories 770
  • Carbohydrates 80
  • Saturated Fat 21
  • Sugar 7
  • Protein 20
  • Fat 43
  • Fibre 5
  • Salt 0.53

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

  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.

  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.

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