Vegan. Serves 2 – 3

In Australia there are two kinds of leafy vegetables called spinach. There is the vegetable which is called chard or silverbeet elsewhere, and has large, dark green, crinkly leaves and a thick whitish stalk. Then there is the vegetable called spinach elsewhere which is lighter in colour and has thin green stalks, and is called English spinach here.

It is the second type of spinach that is used for this recipe. Frozen spinach can be used instead of fresh but it is not as nice.

Ingredients

Small bunch English spinach
1 teaspoon olive oil
1 – 2 cloves garlic, crushed or finely chopped
425g can tomato puree (preferably unsalted)
½ teaspoon sugar
1 – 2 tablespoons pine nuts, toasted
salt to taste
200g dried or fresh fettucine
chopped parsley or other herbs for garnish (optional)

Instructions

Trim the stalks from the spinach leaves, wash thoroughly and drain well
If the weather is cold then place two plates in a low oven or warming drawer to warm
Heat the oil in a frying pan (skillet) over medium heat
Saute the garlic in the oil until it just starts to brown, 3 or 4 minutes
Add the tomato puree, sugar and salt, and simmer for 10 minutes
Stir in the spinach leaves and continue cooking until the spinach is just wilted
Stir in the pine nuts, cover and keep the sauce warm while you cook the pasta
Cook pasta according to packet directions
Divide the cooked and drained pasta between the two plates and ladle the sauce over the top of the pasta. Garnish with the herbs and serve immediately.

Neville's Favourite Recipes

Mains

Fettucine with Spinach and Pine Nuts

Ingredients

Instructions

		Home Neville's Favourite Recipes Mains Fettucine with Spinach and Pine Nuts Vegan. Serves 2 – 3 In Australia there are two kinds of leafy vegetables called spinach. There is the vegetable which is called chard or silverbeet elsewhere, and has large, dark green, crinkly leaves and a thick whitish stalk. Then there is the vegetable called spinach elsewhere which is lighter in colour and has thin green stalks, and is called English spinach here. It is the second type of spinach that is used for this recipe. Frozen spinach can be used instead of fresh but it is not as nice. Ingredients Small bunch English spinach 1 teaspoon olive oil 1 – 2 cloves garlic, crushed or finely chopped 425g can tomato puree (preferably unsalted) ½ teaspoon sugar 1 – 2 tablespoons pine nuts, toasted salt to taste 200g dried or fresh fettucine chopped parsley or other herbs for garnish (optional) Instructions Trim the stalks from the spinach leaves, wash thoroughly and drain well If the weather is cold then place two plates in a low oven or warming drawer to warm Heat the oil in a frying pan (skillet) over medium heat Saute the garlic in the oil until it just starts to brown, 3 or 4 minutes Add the tomato puree, sugar and salt, and simmer for 10 minutes Stir in the spinach leaves and continue cooking until the spinach is just wilted Stir in the pine nuts, cover and keep the sauce warm while you cook the pasta Cook pasta according to packet directions Divide the cooked and drained pasta between the two plates and ladle the sauce over the top of the pasta. Garnish with the herbs and serve immediately.

		Last modified: 18-Jul-2021