by Nandita 4/26/2021

Creamy Spinach Pasta w/ Garlic & Burrata

Whenever I buy a bag of spinach leaves, it reminds me of Popeye and him lecturing us to eat our spinach. You must understand that after seeing this cartoon, Mom would also give us a lecture on eating our veggies: “You wanna be as strong as Popey?” She knew I never liked spinach...hahah So, most of the time I just swallowed it so I didn’t have to taste it. Fast forward to now, I learned to eat it, appreciate the texture and actually enjoy it in a salad the most. But if I cook it, it goes in a pasta or Indian dal. This time I’m sharing my Creamy Spinach Pasta w/ Garlic & Burrata The richness of the sauce goes well with these wilted green leaves and actually balances out the creamy sauce. In my opinion it’s the best way to eat these greenies!
This pasta is real comfort food!

This pasta is real comfort food!

It comes together so quickly and is a real family pleaser (yes, even with all those greens in it). This rich sauce is thick, creamy, garlicky and packed with Parmesan flavor. The spinach leaves cut through the richness because they are still crunchy and complement the sauce. Really, this a winner dinner! 

>>In need of more quick and easy pasta recipes? Then give this Pasta alla Norma, a traditional Sicilian dish which has a rich tomato sauce filled with pieces of eggplant and Italian herbs a try! I was sold and I hope you'll too ;-) 

Creamy Spinach Pasta w/ Garlic & Burrata

  • Prep: 10 min
  • Total: 30 min
  • Vegetables

Ingredients

NOTE: This recipe is good for 2-3 persons.

- 125 gr pappardelle or your favorite pasta
- two good handfuls of spinach leaves (or use as much as you like)
- ½ white onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tbsp cream cheese (I used one with herbs and garlic)
- ⅓ cup pasta water
- 200 ml cream
- 2 tbsp olive oil
- 3 tbsp Parmesan cheese + extra for serving
- Burrata (optional)
- salt & pepper to taste or a bit of chicken stock cube


Instructions

  1. Cook the pasta according to the package instructions and reserve ⅓ cup pasta water for later.

  2. When the pasta is cooked, set this aside and drizzle some olive oil to prevent it from sticking.

  3. Heat 2 tbsp of olive oil in pan and cook the onion on medium heat until they are translucent. Then add the garlic, cream and pasta water. Stir well and let the sauce come to a boil and reduce the heat.

  4. After 2-3 minutes add the Parmesan cheese and stir until the cheese is fully incorporated in the sauce. Season with salt & pepper or chicken stock cube and check it. When you’re happy, add the spinach leaves and pasta and stir well. Turn of the heat and let the remaining warmth of the pan do the job.

  5. Serve the pasta on a big plate. Add the Burrata in the middle and garnish with red chili flakes or black pepper, a sprinkle of Parmesan cheese and finish with a drizzle of good olive oil. Enjoy!

    TIPS:
    - Add other green veggies like asparagus, broccoli or peas to this pasta but make sure your sauté or steam them first.
    - Serve with bread or a salad.

    If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made