FUSSILI IN SPINACH SAUCE

Winter time is the time when pastas, soups and breads dominate in my kitchen. Their aroma is always welcoming……

Spinach, rich source of iron is the main ingredient of this dish. This super sauce goes very well with almost all types of pastas. The high point of this recipe is I use whole wheat flour for making the basic sauce. I also call it as my brown sauce which becomes all the more healthy as I use olive oil in place of butter. Butter lovers are free to use butter. After all a little bit of cheating can always be done…

Keeping beginners in mind I have also given the procedure for boiling the pasta perfectly and blanching the spinach leaves. So definitely this recipe is worth a try…

Recipe for Fussili in spinach sauce

Ingredients

• 1cup fussili pasta
• 1 litre water
• 1 tsp salt
• For sauce
• 2 cups spinach leaves (finely chopped)
• 2 cups water (for blanching)
• 4 cloves garlic (finely chopped)
• 2 tbsp olive oil
• 2 tbsp whole wheat flour
• 2 cups cold milk
• A pinch of red chilly flakes (optional)
• Salt and crushed pepper to taste

How to boil the pasta

Boil one litre of water. Add salt to it.

Now add the pasta to the boiling water. Give a quick stir to avoid any pasta sticking to the bottom.

Let it boil for 8 minutes. Check the pasta. If it is white from inside let boil for another minute. Drain the excess water. Add a tablespoon of olive oil. Toss to coat the pasta evenly. Keep aside.

How to blanch the spinach

Heat the water almost to the boiling point.

Put the chopped spinach leaves in the hot water. Give a quick stir. Drain the excess water and immediately refresh in cold water. Keep aside.

How to make the sauce

Melt the butter in a pan. Add the garlic. When it becomes golden in colour add whole wheat flour to it. Saute for a minute.

Add cold milk to it stirring continuously on medium heat. As the sauce thickens add salt and pepper. 

Lower the heat.

Add the spinach puree. Mix well.

Toss the fussily in this green sauce. Sprinkle with chilly flakes. Serve hot.

Tip

• It is advisable to mix required quantity of pasta and sauce only. The pasta may absorb all the liquid in the sauce making it thick and lumpy.
• As the pasta cools it may become thick. Add half a cup of milk or water and reheat.