This dish is for those who value their time. Cooking it is simple and fast. Great option hearty dinner for the whole family. Pasta is a product that is stored for a long time, always helps out at the right moment and its stock must be on hand. home cooking. And from cream and frozen spinach, which are also patiently waiting for their turn in the refrigerator, we will prepare a delicious and healthy sauce.

You will need: (4 servings)

• pasta 250-300 gr
• frozen spinach 200-300 gr
• onion 2 pcs
• cream 20% 0.5 l
• processed cheese "President" 100g
• olive oil for frying 100 ml
• ground black pepper
• dried italian herbs
• extra virgin olive oil 2-3 tbsp

Spinach makes a light soup→

Other pasta recipes:

Step by step photo recipe:

AT large saucepan(at least 5 l) bring the water to a boil, add 2 tsp salt and 1 tbsp vegetable oil. Put the pasta in the pot and stir so it doesn't stick to the bottom. Cook the pasta according to the time indicated on the package. I have 3 minutes. Do not cook the pasta longer, even if it seems hard to you. Don't forget that it will combine with the sauce and absorb the extra moisture.

Before throwing the finished pasta into a colander, pour some water (1 cup), in which it was cooked - you, if necessary, add this starchy broth to the sauce.

Drain the water put the pasta in a colander. Transfer the pasta to a bowl add 2 tbsp. vegetable oil, stir and forget about it for a while.

Slice and fry it vegetable oil until soft.

While the onion is frying, prepare. I used spinach that is frozen in these little briquettes. For one serving you need to take 4 such briquettes, for 4 servings we take, respectively, 16.

Place frozen spinach in a strainer and dip in boiling water for 1-2 minutes.

Remove the spinach from the water and lightly squeeze with a spoon.

Add spinach to the fried onion, stir and simmer over low heat 10 minutes, stir.

Add to skillet.

Mix well and bring the sauce to a boil.

Add to boiling sauce 4 processed cheese"The president". I have cream, but you can use any. Stir and wait for the cheese to melt.

Now salt and pepper sauce, add dry.

Cream sauce should boil for 1-2 minutes. If it seems to you that the sauce is thick, dilute it with the water that remains after cooking the pasta. AT ready sauce put the boiled pasta, stir and let it warm up.

Serve the pasta immediately, drizzle over each serving. olive extra oil virgin and eat with pleasure!

Well, of course grated parmesan pasta is a classic.

Enjoy your meal!

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Very simple and delicious option everyday food. It is prepared quickly, the taste pleases, the ingredients are simple, no delicacies and expensive products. It’s impossible to say that everyone likes it, I can’t answer for everyone, but my family is definitely fans of this dish.

If you do cream sauce to pasta, then spaghetti or some noodles - not the most the best choice. Let it be any hollow pasta - horns, shells, and the like, because our sauce will flow perfectly into them, which is what we need. I will have farfalle bows, which are also good. But on spaghetti, such sauces do not particularly like to linger, and everything flows to the bottom of the plate. And never skimp on pasta. Let her be out durum varieties wheat, otherwise, most likely, you will get a simple pasta porridge, but we definitely don’t need it.

Again, if you want pasta with sauce, then never pour vegetable oil when cooking, as many do so that the pasta does not stick together. Again, the sauce will not like this, it will drain faster than the quick one. Just boil the pasta in large numbers water, at the rate of approximately 100 gr. pasta per 1 liter of water and nothing will stick together. By the way, I would say that a liter of water for each subsequent hundred of pasta is a lot, maybe a little less, 700 grams is enough.

About portions. By and large, it is believed that one person needs 100 grams of dry pasta. For me personally, that's too much. The most is 80. But the husband, for example, will calmly eat all 120 grams. So look at your eaters, it is quite possible that 400 gr. enough pasta for five people.

250 grams of tomatoes is two to three medium tomatoes.

If you are using fresh spinach, soak it in water for 15-20 minutes. Thus, nitrates (or at least part of them) will go into the water. Of course, if it is spinach from your garden, then just rinse it. Next, chop it up. Spread immediately after frying the garlic, along with green onion(see below, I'll come back to this in detail).

Total cooking time - 0 hours 30 minutes
Active cooking time - 0 hours 20 minutes
Cost - average cost
Calorie content per 100 gr - 185 kcal
Servings - 4 servings

How to cook pasta with spinach

Ingredients:

Pasta - 400 g
Spinach - 100 g frozen.
Tomato - 250 g
Green onion - 20 g
Garlic - 2 tooth.
Cream - 300 g
White pepper - 0.5 tsp
Nutmeg - 0.5 tsp
Thyme - 1 tsp dry, without a slide.
Hard cheese - 30 g
Salt - to taste
Vegetable oil- 1 tbsp.

Cooking:

I always boil water for pasta first.

Next, boil some water in a kettle and pour it over our tomatoes, which should be put in a bowl. Let them lie in boiling water for about a minute, then drain the water and remove the skin from them (tomatoes). By the way, it’s quite possible to do without this item if this very skin does not irritate you. When the tomatoes are not cut large, then it will practically not be felt. And we cut them into small cubes.

Peel and mince the garlic. Onions are not coarsely chopped.

I do not defrost spinach in advance, it does not matter. I have it compressed into such small cubes, about three centimeters, already crushed.

In a heated frying pan, add vegetable (or olive) oil. We spread and fry literally 30 seconds chopped garlic. Add green onion, chopped tomatoes and fry for about a minute. Unfortunately, you can't see the bow in my photo... I just forgot to put it on. But you definitely put it, I like it more with him.

If you have chopped fresh spinach, it's time to add it and fry until reduced in volume. Stir it all the time, raising lower leaves up, and the upper ones, respectively, lowering down. The process itself will take just one and a half to two minutes.

Well, since I have it frozen, we move on to the next paragraph.

Pour cream into the pan. In my opinion, the fatter they are, the tastier they are. My cream fat is 36%. Bring them to a boil, reduce the heat, boil for a couple of minutes - let them decrease a little in volume, evaporate and thicken a little. Then add the spinach and cook further, stirring occasionally, until the latter is completely defrosted.

Spinach will disperse in just a couple of minutes. Add salt white pepper(you can also black, about a pinch or two), ground nutmeg and thyme. If there is fresh thyme - only welcome - add about a third of a tablespoon of chopped.

In our country, the number of meat-eaters prevails, and there is nothing surprising in this. This product is not only tasty and satisfying, but also vital. It can be supplemented and improved with variety of sauces. Naturally, this is not about purchased mayonnaise and ketchup, but about gravy home cooking. We highly recommend you spinach sauce, incredibly appetizing and healthy, ideal not only for meat, but also for fish, dumplings, pasta and other products.

Spinach is generally just a unique green that has pleasant taste and loads of vitamins. It removes toxins, which also promotes weight loss, improves metabolism, makes a person more energetic and cheerful. Nutritionists from all over the world strongly recommend including it in your diet, especially since you can cook so many delicious things from it.

In general, spinach sauce is a very good thing, because it has a thin and delicate taste, which does not drown out the main product, but complements it. We offer you great recipes spinach-based sauces that will help diversify your menu.

Creamy Spinach Sauce

This universal sauce Perfectly complements the taste of chicken, fish, pasta and rice.

Need to take:

• spinach - 150 g
• fat cream - 60 ml
• garlic - 3 cloves
• lemon juice - 15 ml
• nutmeg - 2 g
• freshly ground pepper - 3 pinches
• salt - 3 pinches

In a blender bowl, beat the spinach with lemon juice to a smooth puree. Then pour in the cream, add garlic, nutmeg, salt and pepper. Beat all the ingredients for another 1-2 minutes.

Spicy spinach sauce

Take:

• spinach - 1 bunch.
• butter - 1 table. a spoon
• cream - 3 tbsp. spoons
• balsamic vinegar - 5 ml
• chili - 2 pinches
• ginger - 3 pinches
• salt and a mixture of peppers - 3 g each

Fry spinach in hot oil balsamic vinegar, which will give the sauce the taste of grapes. After 2-3 minutes, pour cream into the sauce, after 3 minutes of stewing - salt, pepper, ginger and chili. If desired, the sauce can be thickened by adding a spoonful of starch to it.

Sauce with spinach and cheese

This sauce will amaze you with its sophistication and speed of preparation.

Components:

• spinach - 2 bunches
• blue cheese - 100 g
• parmesan - 50 g
• cream - 100 ml
• chili pepper - 0.5 tsp

Stew spinach for 3 minutes, add grated cheese and cream, season with chili. Cook the sauce for 2-3 minutes.

Light sauce with spinach and yogurt

Components:

• yogurt - 0.5 cups
• spinach - 70 g
• cucumber - 1 pc.
• mint - 10 g
• cumin - 5 g
• turmeric - 3 pinches
• sugar - 2 pinches

Three cucumber on a grater, chop the boiled spinach and mint. Mix everything with natural yogurt, lightly season with cumin and turmeric, bring to taste with sugar.

Green sauce with spinach

Required products:

• spinach - 150 g
• leek - 1 pc.
• garlic - 4 cloves or to taste
• parsley - 30 g
• dill - 30 g
• fat milk - 200 ml
• butter - 15 g
• nutmeg -0.5 tsp. l.
• pepper mixture - 5 g

Fry chopped spinach, garlic, onion and dill with parsley in butter. After 2 minutes, pour in the milk, a mixture of pepper and nutmeg. Simmer until tender about 7-10 minutes.

Italian style spinach sauce

Components:

• spinach - 200 g
• hard cheese (such as parmesan) - 50 g
• cream - 200 ml
• garlic - 2 cloves
• Provencal herbs– 5 g
• ghee - 1 table. a spoon
• coarse salt - to taste

Stew spinach in melted butter for 3 minutes, add grated garlic, salt and Provence herbs. After 5 minutes, pour in the cream, simmer over low heat, after a couple of minutes add the grated cheese. We get a fragrant addition to meat, chicken, pasta and pasta.

FROM spinach sauce, or rather - green sauce or kale sauce, I "met" when I came to live in Denmark. This sauce is prepared even for the Christmas table, despite the fact that it is very easy, fast enough and not expensive to prepare it in no time. holidays(which we often do :-)).

Kale sold here frozen. You can buy minced meat from it, that is, chopped sheets, or you can buy coarsely chopped sheets. For a long time I could not understand what kind of cabbage this was until I found a picture on the Internet. I'll take it to you too. Perhaps someone has it growing in the garden, and you did not even imagine what a wonderful sauce you can make from it :-).

Somehow we decided to cook a favorite green sauce , a kale was not in the store. Husband said that you can replace the cabbage spinach. And after this experiment in our family green sauce cooked not from cabbage, but exclusively from spinach, because it turns out much more tender and tastier. In the cabbage come across harsh hair-veins, which slightly spoils the pleasure that you expect to get from food.

The sauce can also be prepared from fresh spinach. It needs to be chopped, poured over with boiling water, drained, and then proceed to prepare the sauce.

Ingredients

spinach (or kale) - 400-500 g (frozen or fresh)
cream - 0.5 tbsp.
creamy little - 1 tbsp. l.
sugar - 2 tsp
salt - a pinch

Cooking

The principle of making cabbage and spinach sauce is no different. The result is different. Probably, to understand what suits you, you need to try both options and decide which is better. Classic green sauce is made from cabbage like this:

I always use spinach. Place the spinach in a bowl and set aside room temperature for defrosting. We drain the water. On low heat, heat the spinach, when the mixture becomes hot, add butter, sugar and salt, mix everything thoroughly. Bring to a boil and pour into the cream mixture.

Stirring, boil for 5-10 minutes. If it seems to you that the spinach has given a lot of water, and the sauce is very liquid, then you can “thicken” it by stirring in 1 tbsp. l. sunflower oil 1 st. l. flour. Add this mixture to the sauce and boil for 2-3 minutes.

Spinach is healthy and delicious greens, which can rarely be found on the table in our country. It is difficult to say what is the reason for such undeserved inattention - spinach is a real storehouse of vitamin C, it should be eaten by everyone who suffers from iron deficiency anemia. In addition, spinach is very tasty both on its own and as an addition to fish, meat, pasta.

Spinach is a healthy and tasty green, which can rarely be found on the table in our country. It is difficult to say what is the reason for such undeserved inattention - spinach is a real storehouse of vitamin C, it should be eaten by everyone who suffers from iron deficiency anemia. In addition, spinach is very tasty both on its own and as an addition to fish, meat, pasta.

Creamy Spinach Sauce is quick and easy to make. It can be stored in the refrigerator in a tightly closed container and even frozen. And serve with pasta, whole baked potatoes, steak or roast beef. Especially good creamy spinach sauce seasoned with lemon zest and garlic, with grilled salmon.

It can also be used to make lasagne or pizza. This recipe should be mastered and remembered by every housewife who loves to please her family and guests with delicious, satisfying and healthy dishes.

Spinach sauce can be cooked different ways. Spinach tolerates almost any addition. But best of all, these greens are combined with onions, garlic, lemon, nutmeg, butter and cream. Refinement will add white wine and champignons.

Ingredients you will need to make the Classic Spinach Cream Sauce:

• fresh spinach - 1 bunch, about 250-300 gr.;
• unsweetened cream with a fat content of at least 20% - 1 pack or 200 ml;
• shallots - 1 medium-sized onion;
• garlic - 1 clove;
• olive oil - 1 tablespoon;
• butter- 1 tablespoon;
• zest of half a lemon;
• salt, pepper and nutmeg to taste.

You can skip the zest or nutmeg if you don't like the taste and smell of these spices. The same applies to butter - it is permissible to take only olive oil or only butter.

How to make spinach sauce step by step

1. Preparation of vegetables and fruits. Peel the onion and garlic, chop very finely. Rinse spinach in cold running water, chop coarsely. Lemon doused hot water and grate the rind.
2. Heat olive oil and butter in a frying pan. Saute onion and garlic until translucent, reduce heat.
3. Add chopped spinach, cook, stirring, 2-3 minutes.
4. Pour in cream lemon peel and season.
5. Let the sauce boil, taste, salt or pepper if necessary. The sauce should thicken a little - 3-4 minutes will be enough for this. You can add some grated cheese if you like.

If you want to get a smooth, creamy spinach sauce, you can use a blender. Let the sauce cool down a bit before whipping.

Helpful Hint: Nutmeg should be added very carefully to the sauce. This spice has a very intense flavor and aroma. If you add too much, the dish will be bitter.

cooking options

AT European cuisine spinach is usually served with fish. With this combination, white would be very appropriate. dry wine. You need to add it to the saucepan or pan after the onions and garlic are fried. 100-150 ml is enough, the wine should boil and evaporate a little. Then you can pour cream into the sauce.

Mushrooms can be used to make vegetarian pasta with spinach sauce. They need to be cleaned of sand, cut into plates and fried together with onions and garlic. Then the sauce is prepared according to the steps of the classic recipe.

At the same time, boil pasta - spaghetti, bows or spirals. Pour the pasta directly into the pan with spinach sauce, stir, transfer to warmed plates. Sprinkle with grated parmesan and pine nuts.

Another submission option spinach sauce- with potatoes baked in foil and fried eggs. Spinach with cream and lemon zest will emphasize the delicate taste of grilled lamb fillet.