Creamy Green Pasta
January 17, 2010 by Christine
Filed under Vegetarian
This is one of the easiest ways to get the kids to eat their greens. They know it has spinach and they still devour it.
Creamy Green Pasta
- 1 lb of rotini or fusilli pasta (or any pasta with a lot of surface area)
- 1/2 bunch of spinach or other greens, roughly chopped
- 1-2 tbsp butter
- 1-2 tbsp flour
- 1 cup milk
- 1 cup aged cheddar cheese, grated
- pinch of nutmeg
- sea salt and pepper, to taste
- Parmigiano Reggiano, grated (for serving)
Prepare pasta according to package directions.
While pasta cooks, steam the greens a few minutes, until wilted. Transfer greens to a small food processor or blender, and set aside.
In a small pot, over medium-low heat, melt butter until frothy. Add the flour and stir for 2-3 minutes, until smooth. Increase heat to medium and pour a small amount of milk in the pan; whisk until smooth. Continue adding milk in small amounts, whisking constantly, until all of the milk is used, and mixture is completely smooth. Allow mixture to come to a boil and thicken for one minute. Remove from heat; stir in the cheese until completely melted. Season with nutmeg, salt and pepper.
Add a small amount of sauce to the greens in the blender, just enough to keep the mixture moving. When the greens have reached a puree, add the remaining sauce and blend well. Alternatively, stir pureed greens back into the pot and mix well.
Pour the sauce over the cooked pasta, and serve, sprinkled with parmesan.
