Delicious UK - (09)September 2020

SPEEDY

ONE-POT

PASTA

One-potgoat’scheese,
spinachandwalnutpasta
SERVES 2-3. HANDS-ON TIME 25 MIN

There’snothingmore
satisfyingthana bigbowlof
pastaandittendstobea go-to
inmanyhouseholdswhen
somethingeasyandeffortless
isrequired.Andeffortlessis
thekeywordinthisrecipe,asit
allgoesintoonepotandcooks
in 20 minutes.What’s not to
loveaboutthat?
Donotethatthisrecipeserves
twoorthreepeople.Youcan
doublethequantitiesbutyou’ll
needa prettybigpantoallow
thepastatocookproperly and
not become stodgy.

FLAVOUR

SWAP

Anevensimpler(non-
veggie)versionwithfewer
ingredientsandidealfor
fussypalates...Put200gdried
spaghettiorlinguineina largepan
with1 slicedonion,2 crushedor
grated garlic cloves, 1 chopped

anchovy,2-3choppedripe

tomatoes,2 tbsptomatopurée,

someroughlychoppedbasil,2 tbsp

extra-virginoliveoiland600mlveg

stock.Bringtotheboil,pushingthe

pastaunderthewater,thensimmer

for 15 minutes,stirringoccasionally.

Stirin2 tbspmascarponeorcream

cheese,seasontotaste and serve

with parmesan.

• 2 tbspextra-virginolive oil, plus
  extrafordrizzling


• 1 smallonion,sliced


• 200gdriedpastashapes(such
  aspenne,fusilli,casarecce)


• 2 garliccloves,crushed


• 150gsoftmildgoat’scheese,
  brokenintopieces(checkit’s
  vegetarianif youneedit tobe)


• 50gwalnuthalves, roughly
  chopped


• 700mlhotvegetablestock


• Wholenutmegforgrating


• 100gbabyspinachleaves


• Grated zest ½ lemon to serve

1 Heattheoilina medium-large

saucepan. Add the onion and fry

gentlyfor5-6

minutesuntil

slightlysoftened

andgolden.Addthe

pasta,garlic,goat’scheese,

walnutsandvegstock.

2 Stirbrieflyandseason

witha generousgrating

ofnutmegandsomesalt

andblackpepper.

3 Increasetheheattohighand

bringtotheboil.Reducetoa

simmerandcookwithouta lidover

a mediumheatfor12-15minutes,

stirringoccasionally,untilthepasta

isjustcookedwitha littlebite(al

dente).Bynowthestockwillhave

beenabsorbedbythepastaand

createda lightlycreamysauce.

4 Stirthespinachintothepasta

towilt,thentasteforseasoning,

addingmoreif needed.Servein

bowlsgarnishedwithlemonzest,

morenutmeg,a twistofpepperand

adrizzleofextra-virginoliveoil.

PERSERVING(FOR3)650kcals,

37.2gfat(12.4gsaturated),23.4g

protein,52.8gcarbs(5.4g sugars),

0.8g salt, 8.2g fibre