Spinach and parmesan spaghetti
Simple yet delicious pasta dish with a creamy spinach, crème fraiche and parmesan sauce, suitable from 10 months
- 150g spaghetti
- 1 knob butter
- 1 whole onion, finely chopped
- 1 clove garlic, crushed
- 130g spinach
- 150ml crème fraiche
- 1 squeeze lemon juice
- 4 tbsp parmesan cheese, grated
Method
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Step 1
Put the spaghetti into a pan of boiling water and leave to cook.
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Step 2
Meanwhile in a separate pan, sauté the onion and garlic in the butter until soft. Then add spinach along with the lemon juice until it wilts and turn off the heat.
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Step 3
When the spaghetti is cooked (should take about 10 minutes) drain it. Then stir the crème fraiche and parmesan into the spinach and onion before mixing it through the spaghetti.
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Step 4
Transfer into a serving bowl and chop to desired texture.
- Try using courgettes instead of spinach in this recipe.
- You can also experiment with different cheeses, such as goats cheddar or gruyere but make sure you use one made with pasteurised milk.
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