Creamy Spinach Pasta

Ingredients

30g butter

1 onion, finely chopped

3 garlic cloves, finely chopped

500g frozen chopped spinach, thawed

150ml light cream

250ml salt reduced vegetable/chicken stock

3 tomatoes, cut into wedges

500g fettuccine 

Optional:

Cheese to serve

Method

1. Preheat an oven to 180°C. Line a tray with baking paper and place tomato wedges on tray. Crack pepper over the tomatoes and place in the oven for 20-30 minutes to roast.
2. Meanwhile, melt butter in a frying pan over medium heat. Add the chopped onion and cook for 2-3 minutes stirring, add garlic and cook for a further 2 minutes. Add spinach, stock and cream and stir through. Bring to boil, then simmer for 10-15 minutes. Once cooked, use a stick blender to blend the spinach mix into a sauce.
3. Meanwhile, boil water and cook fettuccine per packet instructions. Drain, then top with blended spinach sauce and roasted tomatoes. Add cheese, salt and pepper to taste.

Tip:

Use salt reduced stock powder and add more to taste if you think the sauce needs more flavour. I usually make my stock strong.

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