I know a lot of people who absolutely adore pasta, but I have to say that I think there are tastier carbohydrates to be had out there. However, I can’t deny that pasta is a really convenient meal to whip up in no time at all when you need to make a quick weekday meal. I also cannot argue with the fact that there are countless sauces and toppings that you can serve with your pasta. One flavour combination that I’ve wanted to try making for absolutely ages is spinach and walnut pasta. There was just something about the crunchiness of the walnuts with the softly wilted spinach that intrigued me and thankfully it didn’t disappoint.
I’ve seen variations of this recipe online and a lot of people use spaghetti, but I used fusilli to make my spinach and walnut pasta and I’m glad I did because the little grooves of the pasta held the cream cheese sauce nicely. I love walnuts and I think they work really well in this recipe, but if you’re not a fan of walnuts you could use 50g of pine nuts or even 50g of hazelnuts instead. (Both of which are a low FODMAP option for the stated recipe serving size.)
I’m definitely going to make this spinach and walnut pasta again because it was a complete hit with my whole family, many of whom went back for seconds. The soft pasta is complemented by the delicately wilted spinach leaves, all of which is coated in a luxuriously creamy cream cheese sauce that is enhanced by the lightly toasted nutty-flavoured walnuts and a dusting of freshly grated parmesan. In all honesty, it’s one of those recipes that tastes way more fancy than it actually takes to make it!
140g large leaf spinach (English spinach)
300g lactose-free cream cheese (or a non-dairy version)
1 vegetable stock cube dissolved into 100ml of boiling water (or 1 tsp of Casa de Sante’s low FODMAP Vegetable Stock Powder)
50g sliced black olives
1/4 tsp ground nutmeg
300g gluten-free pasta
100g grated parmesan or non-dairy version (to serve, but optional)
Salt and pepper
Put your pasta in a large pan of salted boiling water and cook until al dente.
While the pasta’s cooking, toast the walnuts in a dry, medium-heat frying pan until they are gently browned and have started to smell nutty. Remove from the pan and leave to one side.
Once the pasta is done, drain it and put it back in the large pan. Add the spinach and put it back on the heat and stir until the leaves have wilted.
Add the soft cheese, ground nutmeg and vegetable stock and stir through until all of the pasta is coated in sauce.
Season to taste and plate up your portions by serving the pasta topped with the toasted walnuts, sliced olives and a generous smattering of grated parmesan.
If you liked this, try this: