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Penne with spinach sauce
2
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Ingredients
- 450g whole wheat or multi grain penne
- 3 garlic cloves
- 50g goat cheese
- 25g reduced fat cream cheese
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 175g fresh baby spinach leaves
- 2 tbsp freshly Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
Method
How to make Penne with spinach sauce
1) Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
2) Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 tsp of salt, 1/2 tsp of pepper and half of the spinach leaves. Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend until the mixture is smooth and creamy; set aside.
3) Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta, reserving 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl.
4) Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
