Supper Club: A garlic and spinach pasta recipe that the whole family will love
By Meg Walker
12th Feb 2024
12th Feb 2024
Keep it simple this Monday with this tasty pasta recipe from Abra Berens' cookbook, Ruffage: A Practical Guide to Vegetables.
Making a pan sauce can be a bit of a trick, but the more you do it, the easier it will be. If your sauce breaks (the solids separate from the liquid), add a bit more butter to bring it back together. I always end up doubling the amount of garlic in any cookbook recipe I’ve ever made. This pasta has a real garlic punch. If you want a tamer dish, feel free to cut the amount of garlic in half. This dish with green garlic is one of my favourite foods.
Garlic and spinach pasta
Serves 4
Ingredients
- 1 small onion, cut into thin slices
- 6 garlic cloves, slivered
- butter for frying
- salt
- 120ml white wine or dry vermouth
- 240ml chicken or vegetable stock or water
- 55g anchovy-caper butter, cut into cubes
- 240ml cream
- 455g long pasta, just finished cooking
- 1 bag spinach (115g), chopped into stripsRaclette or Parmesan cheese
Method
- In a shallow frying pan, sweat the onion and garlic in a knob of the butter and a pinch of salt over low heat until soft, 5-7 minutes. Add the wine and reduce by half, about 3 minutes. Increase the heat and add the stock.
- When the liquid comes to a boil, add the butter and cream and let reduce until slightly thickened, 3-5 minutes.
- Drain the pasta and toss with the sauce and the spinach, allowing the heat of the pasta to wilt the spinach.
- Serve with a satisfyingly hefty grating of cheese.
Extracted from Ruffage: A Practical Guide to Vegetables by Abra Berens (Chronicle Books). Photographs by EE Berger.
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