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Spinach, Cream and Parmesan Pasta

A community recipe by passionfruit

Not tested or verified by Nigella.com

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Introduction

An easy non-cook pasta dressing.

Ingredients

Serves: 4.

Metric Cups

400 grams baby spinach (leaves - washed, dried and roughly shredded)
5 cloves garlic (crushed)
250 grams cream cheese (smooth, or savoury cottage cheese)
125 millilitres Parmesan cheese (freshly grated, or pecorino cheese or smoked mozzarella)
250 millilitres cream (or plain yoghurt)
5 millilitres black pepper (coarsely grated)
1 pinch of nutmeg
seasoned salt
500 grams tagliatelle (or linguini, cooked)

14⅛ ounces baby spinach (leaves - washed, dried and roughly shredded)
5 cloves garlic (crushed)
8⅚ ounces cream cheese (smooth, or savoury cottage cheese)
4 fluid ounces Parmesan cheese (freshly grated, or pecorino cheese or smoked mozzarella)
9 fluid ounces cream (or plain yoghurt)
fluid ounce black pepper (coarsely grated)
1 pinch of nutmeg
seasoned salt
17⅔ ounces tagliatelle (or linguini, cooked)

Method

Spinach, Cream and Parmesan Pasta is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Process all the ingredients except the pasta in a food processor or with a hand blender.

Mix into piping hot pasta.

Sprinkle with more parmesan.

Process all the ingredients except the pasta in a food processor or with a hand blender.

Mix into piping hot pasta.

Sprinkle with more parmesan.