Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Wholewheat spaghetti and wilted spinach tossed through a creamy sun-dried tomato and Parmesan sauce.
Ingredients
- 140g baby spinach, coarsely chopped
- 225g wholewheat spaghetti
- 15ml oil from the sun-dried tomato jar
- 75g sliced oil-packed sun-dried tomatoes
- 1 small onion, halved and thinly sliced
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 240ml low-sodium vegetable or chicken stock
- 120ml sour cream
- 25g grated Parmesan cheese
- 15g unsalted butter
Instructions
- Put the spinach in a large colander in the sink.
- Bring a large saucepan of water to the boil over a high heat and cook the spaghetti according to the packet instructions.
- Drain the pasta over the spinach in the colander so the hot water wilts it, then toss to combine.
- Meanwhile, heat the sun-dried tomato oil in a large frying pan over medium heat. Add the sun-dried tomatoes and onion; cook, stirring, until softened, about 3 minutes.
- Add the garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute.
- Increase the heat to medium-high, add the stock, and cook, stirring, until reduced by about half, about 2 minutes.
- Stir in the sour cream, Parmesan and butter until well combined.
- Add the spaghetti and wilted spinach to the sauce and toss well to coat. Serve immediately.