Pasta in green cream sauce with peas and spinach on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/pasta-v-zelenom-slivochnom-souse/Notes on ingredients:

      Pasta. I made this dish with conchiglie (shells). But any short pasta will work here – fusilli, penne, farfalle, etc.

      Spinach. This recipe is a great use for frozen chopped spinach, which is listed in the ingredients.

      You can also make this pasta with fresh spinach. Remove the tough stems from the leaves, chop them finely, and add them to the sauce. For this recipe, you will need 300 g of fresh spinach (weight including stems).

      Peas. You can use both frozen and fresh peas. Canned peas are definitely not suitable.

      Cream. Medium-fat cream – 20-22% – is the ideal option. If you only have heavy cream – from 30% – you can use it, diluted slightly with milk. For this recipe, take 100 ml of heavy cream and 50 ml of milk.

      Onion. Regular onion works perfectly here, but if you wish, you can make the sauce with the white part of leeks – the taste and texture will be more delicate.

      Garlic. Do not exclude this ingredient under any circumstances: it perfectly adds a light accent and character to the sweet, delicate sauce.

      Now let's move on to the preparation.

      Finely chop the onion and garlic. Thaw the spinach and peas.

      In a saucepan over medium heat, heat the vegetable and butter. Add the onion and sauté, stirring, for 5-6 minutes, until translucent and lightly caramelized.

      Add the peas and cook, stirring, for a minute.

      Add the garlic, spinach, and cream, mix, and season with salt. Bring to a boil and simmer for 2 minutes.

      Cook the pasta according to the instructions on the package. Add it to the sauce, mix, and serve.

      Enjoy your meal!



       This recipe for pasta in green creamy sauce has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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