Crafts and Life

Ingredients

• 200g/7oz dried pasta
• 2 tbsp extra virgin olive oil
• 2 large garlic cloves, finely chopped
• ½ tsp dried chilli flakes (optional)
• 300g/10½oz baby spinach
• 100g/3½oz mascarpone
• 100g/3½oz single cream
• pinch ground nutmeg
• 30g/1oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve
• salt and freshly ground black pepper

Method

1. Cook the pasta in boiling salted water according to the packet instructions until al dente.
2. Meanwhile, heat the olive oil in a frying pan over a medium heat.
3. Add the garlic and chilli flakes (if using) and cook, stirring, for 1 minute.
4. Add the spinach and cook for 2–3 minutes, stirring frequently, until wilted.
5. Add the mascarpone, cream and nutmeg and season generously with salt and pepper. Bring to a simmer then remove the pan from the heat and stir in the Parmesan.
6. Drain the pasta, reserving some of the cooking water.
7. Add the pasta to the sauce, with a ladleful of the pasta cooking water, and stir over a low heat until the pasta is well coated and glossy.
8. Serve with extra Parmesan and freshly ground black pepper.

Serves 2 – taken from bbc.co.uk