Wednesday, 30 October 2013

Creamy Light Garlic Pasta with Spinach and Rainbow Chard

I normally make this dish with mushrooms, but when I opened the box up....they were rather mouldy! So I had to improvise a bit :)

This dish is meant to be indulgent, full of flavour and comforting, but also light.

Up until very recently I have made this sauce with single - or double - cream, but I've found that this version is tastier and healthier :)

I put a small handful of spaghetti in boiling water to cook, while I started on the sauce.

First of all I gently fried three big cloves of garlic in a knob of butter - this gives more flavour than oil, but is less healthy.




After the buttery garlic had wonderfully perfumed the kitchen, I added three big spoonfuls of creme fraiche to the pan. This was quickly followed by a generous spoonful of Le Roule (see the Slightly More Interesting Soup recipe for a photo). This is a creamy, garlicy cheese which vamps up the flavour. 




When the spaghetti was three minutes from being cooked, I added two large handfuls of baby spinach and rainbow chard (from the same bag of prewashed leaves) to the sauce. I kept the heat at a low-medium, so as to not mess with the consistency of the creme fraiche, and put a lid on the pan to steam the leaves. 


At this point I drained the pasta, returned it to the pan and shook the pepper and salt pots over it, to give it a lot of flavour. The pepper goes really well with the minimal, yet strong, flavours of this dish.


I was so hungry at this point, that I didn't pay much attention to presentation! Hopefully you will have an idea of how it looked from these pictures :)

I plated up the pasta and poured the sauce and lightly steamed leaves ontop.
 

Buon Appetito




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