At least once a week I try to eat meat-free. I like meat, but I also don’t like how I feel when I eat too much of it. When I went in search of meals that I could make that were quick and easy, and meat-free, a lot of what I was coming across required a special trip to the supermarket — not exactly budget friendly. One thing I can guarantee I always have in the pantry is pasta. (Gasp! You mean she doesn’t make her own?)
If you’re looking for a hearty vegetarian pasta dish, or you want comfort food on a budget, this recipe proves to be just the thing.
I used spaghetti with this spinach sauce. It was quick to make (about 15 minutes all up) and a really satisfying meal.
Serves 4
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 450g fresh baby spinach, washed
- 500g spaghetti
- 1/2 cup grated Parmesan or Pecorino Romano cheese, plus more for serving
Method
- Heat olive oil in a large deep frying pan on medium-high heat. Add garlic and cook to soften, but not quite brown.
- Add spinach and sauté with the garlic until wilted. Season with salt and pepper, remove from heat and set aside.
- Cook pasta according to the instructions. Reserve a cup of pasta water before draining. Drain, and set aside.
- Add spinach and garlic mixture to a food processor or blender with the cheese and half of the pasta water. Puree until it forms a sauce (adding more pasta water if needed).
- Add sauce back into the pan to combine and heat through, again adding more pasta water if needed.
- Once heated through, taste and season with more salt and pepper if necessary. Serve immediately sprinkled with extra grated cheese.