Fusilli and Farfalle are my favorite kinds of pasta! It can taste exactly the same as any other pasta but I just love the texture these pastas bring to the table.
It is without any doubt that the best cheese to blend spinach with is ricotta, as it softens the bitterness of the spinach. Add some garlic to the mix and you barely need to add anything else.
Don’t forget to tag me or send me your recreations if you make this. I would love to share!
Serves 4 | 30 minutes |
- 10 cloves of garlic (minced)
- 2 cups of low GI (Glycemic Index) Tricolor Fusilli pasta
- 2 cups of organic spinach (you may add more if you like)
- 1 tbsp of whole-wheat flour
- 1 cup of organic vegetable broth from Kallo
- 250ml of cooking cream
- 3/4 cup of Ricotta Cheese
- ⅓ tsp Cayenne Pepper
- ½ tsp Oregano
- ½ tsp Dill
- ½ tsp Red Pepper
- 3 tbsps of Olive Oil
- Place a wide medium sized pan over medium heat.
- Add 2 tbsp of olive oil and let it heat up.
- Place another pot filled with hot water over high heat. Add 1 tbsp of Himalayan pink salt to help the pasta gain flavour while boiling.
- Add the pasta to boil after you see the water bubbling.
- In the wide pan, add garlic and fry for a few seconds until fragrant. You can add a pinch of red chilli flakes for a little spice.
- Add the spinach and sauté for a minute.
- Stir in the cream and mix for another 2 minutes.
- Stir in the vegetable broth and leave it to bubble
- Stir in the flour as you notice the sauce thickening.
- Add the oregano, red pepper and dill.
- Drain the pasta and while it’s hot, mix it in the sauce.
- Mix in the ricotta and let it slightly melt in (you may add less at first and then add more accordingly)
- Garnish as you like!
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