Pasta alla Crema Verde
@ Carlo | Sunday, Oct 24, 2021 | 2 minute read | Update at Sunday, Oct 24, 2021

A quick and easy sauce to accompany a nice pasta dish.

Prep time: ~30 mins | Serve: 4

Ingredients:

  • 500g Rigatoni
  • 2 Courgettes
  • 300g of Spinach
  • half of a large onion
  • A Chilli Pepper
  • Olive Oil
  • Pinch of Fresh Mint
  • Pinch of Salt

Preparation:

  1. Put the water for the pasta to boil
  2. Heat up some olive oil in a pan over medium heat
  3. Chop the onion finely
  4. Add the chilli and chop that too into thin round discs
  5. Put the onion and chilli in the pan
  6. While the onion goldens up, chop the courgettes up
  7. Wash the spinach
  8. Add the spinach to the pan
  9. When the spinach have shrunk, add the diced courgettes
  10. Keep stirring until the vegetables are cooked
  11. By this point the water should be boiling, add the rigatoni and start the timer as indicated minus 2 minutes
  12. Add some oil to the blender
  13. Add some mint to the blender
  14. Add the cooked vegetables into the blender
  15. Check for salt, add if needed
  16. If you want you can add a pinch of pepper to the sauce
  17. Blend everything up
  18. Wait for the timer to go off
  19. Drain the pasta add the sauce to it, stir and leave on the hob the remaining 2 minutes.
  20. Serve!

Tips:

  • Check the guide on how to cook pasta if unsure
  • You can do away with the mint if you don’t like it
  • Remove the sauce from any source of heat after serving to preserve it better
  • Add parmesan to the dish for extra tasty heaviness

Recommendations:

  • I usually go for Barilla, DeCecco or Voiello Pasta
  • I don’t bother peeling the zucchini

Possible Substitutions:

  • Can experiment with other green veggies

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