Spinach macaroni

We had a lovely dinner with the family and Mr Ecochick thought we’d make a pasta side dish (though this can easily be a main dish as well). The recipe is adapted from Hugh’s River cottage veg everyday. The original recipe is made with peas but we didn’t have any so spinach it is. Can’t really go wrong with spinach! This is a healthy alternative to macaroni and cheese.  
Man I love Hugh’s book it really is my favourite cook book. I love that I can eat every recipe being a vegetarian cookbook and all. I love how the book is laid out with a beautiful colour photo next to the recipe just the way I like it. I love that the recipes are simple and generally made with things within your home and garden often no need to buy any fancy items that you’ll only use once. Hugh I love you.   
What you’ll need: (written and made by Mr Ecochick)
1 500g bag macaroni or shells
1 kg spinach or other green vegetable 
1 tbsp olive oil
1 onion
2 garlic cloves
50g butter
1/2 tsp paprika
1/2 tsp dill
1 tbsp fresh basil
3 tbsp coriander (optional)
150g+ finely grated parmesan
1 tbsp cream cheese in every bowl (optional)
Start boiling enough water in which to cook the pasta. When boiling add salt and begin cooking pasta.
Cook the vegetables by steaming, boiling or microwaving – reserve cooking water.
Heat oil and fry finely dice onion until sweating.
Add butter, garlic, herbs and spices. Fry until fragrant.
Purée half of the vegetable with all of the onion mix until smooth, add cooking water as needed.
Combine all the vegetables in the pan and heat while pasta cooks.
Drain pasta and combine with vegetable mixture, stirring well.
Stir through cheese just before serving. 
This was super yummy we’ll totally be making this dish again and best of all you can add whatever green vegetables you have on hand. Eet smakelijk.
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