Equipment
- Food Processor
Ingredients
Pasta
- 100 grams spinach
- 150 grams flour
Pasta Sauce
- 1 tablespoon olive oil
- ½ teaspoon dried chilli flakes
- 2 cloves garlic, minced
- 1 zucchini, halved and then finely sliced
- 1 baby eggplant, sliced
- 400 grams cherry tomatoes, sliced in half
- 1 capsicum, cut into thin strips
- 50 grams pine nuts
- 2 tablespoons basil pesto
- ½ cup passata sauce
- 40 grams parmesan cheese
Instructions
- Place the spinach and flour into a food processor and blitz until a dough forms.
- To make the pasta, tear off 10c coin sized pieces of dough and roll them between your fingers to make thin little worms. Repeat until all the dough has been used.
- Place a large pot of salted water on to boil. Heat up a large fry pan on medium and add the olive oil to the pan.
- Add the garlic and chilli flakes to the frying pan and cook for a couple of minutes, stirring to ensure the garlic doesn't start to burn.
- Add in the zucchini, eggplant, capsicum and tomatoes and cook for 5 minutes, stirring frequently. Add in the pine nuts.
- Take a ladle of boiling water and add it to the frying pan. Add the pesto and passata sauce and turn the heat to low while you cook the pasta.
- Add the spinach pasta to the pot of boiling water and cook until al dente, about 5 minutes.
- Drain the pasta into a colander and then toss through the vegetable mix.
- Divide the dish between pasta bowls. Serve with the parmesan cheese grated over the top.
If you’re looking for a delicious and wholesome pasta dish that’s perfect for any season, look no further than this rustic spinach pasta. Combining the earthy flavors of homemade spinach pasta with a vibrant medley of vegetables, this dish is as nutritious as it is flavorful. Here’s how to bring this delightful recipe to your table.
Crafting the Pasta Dough
To make the spinach pasta, you’ll need a food processor. Begin by adding the spinach leaves and flour to the processor’s bowl. Store-bought bags of spinach work perfectly for this. Turn on the food processor and blitz the mixture. It may take a little time, but eventually, it will form a dough with a texture similar to playdough.
Once the dough comes together, if it’s still very sticky, add a splash more flour and knead it into the dough.
With our dough ready, the next step is to shape it into pasta. Tear off pieces of dough about the size of a 10-cent coin. Roll each piece between your hands into a worm-like shape. Since we’re aiming for a rustic pasta, they don’t have to be perfect. This is also a great opportunity to involve the kids in the cooking process by having them help roll out the dough.
Preparing the Pasta Sauce
Start by bringing a large pot of salted water to a boil. Meanwhile, heat a large frying pan over medium heat. Add the chili flakes and minced garlic to the pan, stirring for 2-3 minutes and ensuring the garlic doesn’t burn.
Next, add the sliced zucchini, eggplant, capsicum, and tomatoes to the pan. Cook the vegetables for about 5 minutes until they begin to soften, then stir in the pine nuts.
Ladle some boiling water from the pot into the frying pan, then pour in the passata sauce, add the pesto and stir. Let the mixture simmer on low heat while you cook the pasta.
Serving the Spinach Pasta
Add the spinach pasta to the boiling water and cook until al dente, about 5 minutes. Drain the pasta in a colander, then toss it with the vegetable mixture. Add a generous handful of fresh basil leaves and give everything one final toss.
Divide the pasta among four bowls and grate fresh Parmesan cheese over each serving. Sprinkle additional basil leaves on top and serve hot.
Tips and Spinach Variations
- Veggie Variations: Add diced mushrooms, kale, roasted onion, or any of your favorite vegetables. This recipe is great for using up what you have on hand.
- Sauce Alternatives: Use leftover homemade pizza sauce instead of passata sauce.
- Non-Vegetarian Options: Add slices of chorizo or whole prawns. Fry chorizo first and add it with the pasta; add prawns just before adding water and passata sauce.
- Nutty Texture: Substitute pine nuts with toasted almonds or walnuts for added crunch and flavor.
This rustic spinach pasta is a testament to the beauty of homemade cooking. With its fresh ingredients and simple preparation, it’s sure to become a favorite in your culinary repertoire.
