15-Minute Creamy Garlic Cheesy PastaVeg

1

Bring a large saucepan of salted water to a boil.

2

Mince six cloves of garlic into a fine paste using microplane or grater.

3

Finely grate 60g of Grana Padano or Parmigiano-Reggiano cheese.

4

Roughly chop a small bunch of flat-leaf parsley (or basil).

5

Add 500g of your chosen pasta to the boiling water. Cook for one minute less than the packet instructions recommend.

6

Meanwhile, place a large pan over high heat. Add one tablespoon of unsalted butter and one teaspoon of olive oil. Once the butter melts, add the minced garlic and sauté for 40 seconds, stirring constantly to prevent burning.

7

Pour in 80ml of chicken or vegetable stock to deglaze the pan. Allow it to boil for about 20 seconds.

8

Add 400ml of heavy thickened cream, one teaspoon of sea salt flakes, and black pepper to taste. Bring to a boil, then reduce heat to low and simmer for 6-7 minutes until thickened

9

Stir in 120g of baby spinach until wilted.

10

Transfer the cooked pasta directly into the sauce. Add the grated cheese and stir well. Simmer for an additional 1.5-2 minutes to finish cooking the pasta and melt the cheese. If the sauce is too thick, stir in a little reserved pasta water.

11

Taste and adjust seasoning with extra salt and black pepper if needed.

12

Serve in bowls, topped with additional grated cheese, fresh herbs, a drizzle of extra virgin olive oil, and extra cracked black pepper.