This isn’t the most exciting recipe ever but it’s actually better than I thought it would be, I thought it would be bland but if you season it right, it’s a tasty, fast, cheap meal.
This recipe, like my last recipe, is from Vegetarian Cooking, A Commonsense Guide.
I don’t usually put measurements in my ingredients list because I’m usually cooking for one or two so I make enough for what I need, I believe cooking is about estimation rather than measurement. This particular recipe serves 4-6 but I didn’t make that much. Also, the times in the method are what the recipe says, I don’t usually time what I’m doing, it’s fairly obvious when something is cooked or has simmered enough or whatever.
Half an onion, chopped roughly
2 garlic cloves, crushed
Spinach (I used frozen spinach)
One cup vegetable stock
Half a cup of cream
Preheat the oven to 220 degrees celcius. Cut tomatoes in half lengthways then cut each half into three wedges. Place on a lightly greased baking tray and roast for 30-35 minutes or until softened.
Meanwhile, melt the butter in a large frying pan. Sauté the onion and garlic over medium heat for 5 minutes or until the onion is soft, add the spinach.
Add the stock and cream, increase heat to high and bring to the boil. Simmer rapidly for 5 minutes.
Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain well and return to pan. (Here I also took the tomatoes out of the oven).
Remove spinach mixture from heat and season well. (Note, the stock makes the sauce salty enough but taste it to see and if it needs more salt, add it. I also added my usual ground chilli here too.) Cool slightly then blend in a food processor until smooth.
Toss through the pasta until coated.
Divide in serving bowls and top with roasted tomatoes.