Creamy spinach pasta with caramelized shallots

Creamy spinach pasta with caramelized shallots

Based on 18 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/

"The answer to a perfect creamy pasta doesn't always have to be heavy cream. In this new recipe, we will show you have to make a plate of creamy pasta with a secret ingredient: pasta water. Topped with caramelized shallots and pistachios, it will surprise you with how easy and delicious it can be!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
rigatoni
150 g
baby spinach
2
shallots
40 g
pistachios
100 g
Parmesan cheese (grated)
2 cloves
garlic
1 tbsp
olive oil
1
lemon
150 ml
pasta water
60 g
butter
1 tsp
sugar
salt
pepper
MetricImperial

Utensils

pot (large), fine grater, knife, cutting board, liquid measuring cup, frying pan (large), cooking spoon, bowl

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-make-fresh-pasta

How to make fresh pasta

how-to-caramelize-onions

How to caramelize onions

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal1127
Fat55 g
Protein43 g
Carb118 g
  • Step 1/4

    Bring a large pot of water to a boil and season with salt. Meanwhile, wash the lemon under hot water and zest it. Halve the shallots and cut them into fine strips. Finely chop garlic.
    • 1 lemon
    • 2 shallots
    • 2 cloves garlic
    • salt
    • pot (large)
    • fine grater
    • knife
    • cutting board

    Bring a large pot of water to a boil and season with salt. Meanwhile, wash the lemon under hot water and zest it. Halve the shallots and cut them into fine strips. Finely chop garlic.

  • Step 2/4

    Add pasta to boiling water and cook according to package instructions. At the end of the pasta cooking time, reserve some cooking water. Meanwhile, continue with the recipe. In a large frying pan, melt a third of the butter. Add pistachios, shallot strips, and sugar and sauté until butter is browned and shallots are lightly caramelized for approx. 4 - 6 min. Remove from pan and set aside in a small bowl.
    • 250 g rigatoni
    • 150 ml pasta water
    • 20 g butter
    • 40 g pistachios
    • 1 tsp sugar
    • liquid measuring cup
    • frying pan (large)
    • cooking spoon
    • bowl

    Add pasta to boiling water and cook according to package instructions. At the end of the pasta cooking time, reserve some cooking water. Meanwhile, continue with the recipe. In a large frying pan, melt a third of the butter. Add pistachios, shallot strips, and sugar and sauté until butter is browned and shallots are lightly caramelized for approx. 4 - 6 min. Remove from pan and set aside in a small bowl.

  • Step 3/4

    Heat more oil in the same frying pan. Add garlic and sauté for 1 min. until translucent. Add cooked pasta and deglaze everything with reserved pasta cooking water. Bring to a boil and add the remaining butter. Reserve some grated Parmesan cheese for garnish, and add most of it to the pasta. Mix everything thoroughly. Continue cooking and stirring until the pasta is coated with sauce and becomes glossy, for about 4 min.
    • 1 tbsp olive oil
    • 40 g butter
    • 100 g Parmesan cheese (grated)

    Heat more oil in the same frying pan. Add garlic and sauté for 1 min. until translucent. Add cooked pasta and deglaze everything with reserved pasta cooking water. Bring to a boil and add the remaining butter. Reserve some grated Parmesan cheese for garnish, and add most of it to the pasta. Mix everything thoroughly. Continue cooking and stirring until the pasta is coated with sauce and becomes glossy, for about 4 min.

  • Step 4/4

    Add baby spinach to the pasta, mix, and let it wilt. Season pasta with a little salt and lemon zest. Then season generously with pepper. Arrange pasta on deep plates, top with pistachios and shallots, and garnish with remaining lemon zest and parmesan. Serve immediately.
    • 150 g baby spinach
    • pepper

    Add baby spinach to the pasta, mix, and let it wilt. Season pasta with a little salt and lemon zest. Then season generously with pepper. Arrange pasta on deep plates, top with pistachios and shallots, and garnish with remaining lemon zest and parmesan. Serve immediately.

  • Enjoy your meal!

    Creamy spinach pasta with caramelized shallots

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!