For those of you London foodies who have been to Flour and Grape in Bermondsey, it is likely you will relate when I say their Spinach & Mascarpone pasta dish is out of this world. It’s proof that the best dishes are the simplest. And whilst we’re in lockdown and unable to get our hands on it – I thought I’d share the recipe for my version. Ever since we visited their restaurant at the beginning of the year I’ve been desperately trying to recreate the dish and whilst it will never quite live up to their standards, it really does hit the spot.
Before lockdown, this became a weekday evening staple for us – it can be ready in less than 10 minutes with very little effort, limited washing up and usually leftovers for lunch the next day. That to me, is perfect in itself. Using frozen spinach also means it’s a great one to make last minute – it’s our go to when one of us is unexpectedly stuck at work late.
Serves 2 with leftovers
500g fresh pappardelle
12 cubes of frozen chopped spinach
2 cloves of garlic (peeled & finely sliced)
1/2 tsp nutmeg
Squeeze of lemon juice
Lots of s&p
Garlic bread – not essential but highly recommended, preferably with cheese
- To start put the spinach in a microwaveable bowl and give a quick zap in the microwave for 2 minutes.
- Then, heat a little olive oil in a pan and fry the garlic for a couple of minutes and then add the spinach to the pan
- Add in the nutmeg and season with s&p
- Boil your pasta in salted boiling water as per instructions on the pack
- Add the mascarpone to the spinach and leave to simmer on a low heat
- Drain your pasta and add to the spinach (set aside some pasta water in case you need it later – it’ll help the sauce combine with the pasta) and stir through some parmesan and squeeze of lemon!
- Serve with another sprinkling of parmesan and touch of nutmeg!
How quick & easy was that?!