The sauce is ready in just a few minutes and all you need to do is mix the ingredients and boil the pasta.
It literally takes 15 minutes to make. We absolutely love 15 minute meals at Chellzkitchen.
Our parent company ESTeRES has recently been engaged on quite a big project and so 15-minute meals are about to come in very handy. I feel a series loading. Look out for a 15 min meal series right here on your favourite food blog spot.
This is a serious indulgence meal, but everything in moderation is ok, when it’s eaten in a balanced way. This creamy spinach sauce is the perfect companion for pasta and it’s as simple as a mac n cheese.
Above all though, it’s a meal to be enjoyed by the whole family. I opted to have my meal with no meat and the honest reason for that was that I was too lazy to defrost my favourite chicken breast.
I would add diced chicken to the pasta or serve a stuffed chicken breast alongside to complement the meal. I also wasn’t completely sure what stuffing I would have used for the breast, as creamy spinach is a favourite and I wouldn’t want to duplicate its presence.
I thought of bringing in colour by adding cherry tomatoes with some Basil or Robot Peppers, but I guess this will be for the next experience with this meal. Colour is very important on a plate, you want to make food that is pleasing to the eye and palate, and colour gives that perfect balance of aesthetic to taste. Give this pasta a try! You won't believe how easy it is to make and how unforgettable it tastes.
INGREDIENTS
300g fresh tagliatelle
300 ml cream
1-2 tbsp of cream cheese
1-2 tbsp of mascarpone
80g fresh spinach (chopped)
1/2 garlic clove or powdered garlic lemon wedge
2 tbsp extra virgin olive oil Salt and black pepper to taste Grated Parmesan
INSTRUCTIONS
Boil the fresh tagliatelle for about 4-5 minutes (or as long as it says on the package). In a saucepan whisk the sour cream, mascarpone, crushed garlic, olive oil, black pepper and squeeze the juice from a slice of lemon. Add the spinach and warm up the sauce on a low-medium heat for 3-5 minutes or until the spinach has softened. Once your creamy mixture is done, take it off the cooker, add the spinach and stir. Drain the pasta, add some additional olive oil and pour over the creamy sauce. Grate some Parmesan for each serving.
