Friday, July 29, 2011

Corn pasta with feta and spinach and tomato sauce

This is something myself and my mother thought up on a particularly bad day, so we both really wanted comfort food. I had a particular hankering for ready made spinach and ricotta cannelloni, which of course is bad for me with both wheat and cheese. So we concocted this really easy to make, delicious and rather guilt free alternative. Since the tomato sauce is home made using only 4 ingredients, it's suitable for people with sugar problems too since none is used to sweeten the sauce. 

Serves 2 people

200g of corn pasta,
Half a block of feta cheese, 
100g Spinach, frozen or fresh,
1 heaped tsp of ground nutmeg,
1 ½ tsbp pesto,
2 large garlic cloves, finely chopped
1 onion or 4 spring onions, chopped
1 tin of tomatoes,

In a pot heat some oil and then soften the onions before adding the garlic. Let them sweat for a couple of minutes before adding the tinned tomatoes and allow to simmer for 10 minutes so the sauce has a chance to cook down and thicken. 

While the tomato sauce is simmering, bring a separate pot filled with water to the boil before adding the pasta and cook it. 

As the pasta cooks away, crumble the feta cheese into a mixing bowl and mash it down a bit more with a fork (this will help it melt through the pasta quicker). Defrost the spinach or quickly blanch it if it's fresh and set aside for a minute so you can turn your attention to the crumbled feta cheese to which you'll add the nutmeg and pesto. Follow this with the spinach (don't worry if there's still some water in the spinach) and mix. 

When the pasta is cooked either turn off the heat or reduce it to a very low heat then drain the pasta and put it back into the same pot. Add the spinach and cheese mixture to the pot of pasta, mix it through thoroughly and allow the heat to melt the cheese before you serve it with a generous helping of the tomato sauce on top. Et voila.  

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