Gloriously green and satisfyingly simple to make, this dish really showcases spinach. For a vegetarian version, use a non-rennet hard cheese in place of Parmesan. Ocado stock a good Italian hard cheese*. For a vegan version use plant milk in place of dairy milk and a vegan Parmesan substitute**.
Ingredients (serves 2)
150g spaghetti
75g baby spinach leaves
75g milk (or milk & cream)
2 x cloves of garlic
2 heaped tbsps finely grated Parmesan cheese (or vegetarian/vegan substitute)
2 x mild red chillies, deseeded and finely chopped
Olive oil to drizzle (optional)
Method
*Ocado Vegetarian Italian Hard Cheese | Ocado
**Recipe - Vegan 'Parmesan'
Ingredients (serves 2)
150g spaghetti
75g baby spinach leaves
75g milk (or milk & cream)
2 x cloves of garlic
2 heaped tbsps finely grated Parmesan cheese (or vegetarian/vegan substitute)
2 x mild red chillies, deseeded and finely chopped
Olive oil to drizzle (optional)
Method
- Cook the spaghetti in boiling salted water until al dente
- While the spaghetti is cooking, make the spinach puree. Blend together the raw baby spinach and the milk (or milk and cream, for a richer sauce). I use a stick blender and gradually add handfuls of spinach to the milk, blending as go.
- Stir in the Parmesan cheese and grate in the garlic cloves using a microplane (or use a garlic crusher)
- Place the mixture in a large microwaveable bowl.
- Drain the spaghetti. Microwave the spinach mixture on high for 2 minutes. Add the spaghetti and mix well.
- Serve with chilies scattered over and a drizzle of olive oil.
*Ocado Vegetarian Italian Hard Cheese | Ocado
**Recipe - Vegan 'Parmesan'