Monday, 11 April 2016

Casarecca served with Oven Roast Tomatoes and a Lemon and Spinach Cream Sauce


Well the title of this dish says it all really! It's another of my mid-week pasta suppers.

Casarecce pasta is one of my favourites. It's origins are in Sicily - with it's shape forming a double twisted tube and it's designed to hold a sauce really well. I will often favour this pasta over macaroni or other tube pasta when the dish involves a sauce.

This pasta dish is quick and easy to prepare - perfect for a weekday supper....

Recipe - enough for 2

200g baby spinach - washed and drained
150 ml double cream
1 teaspoon dijon mustard
1 tablespoon grated Parmesan
zest of lemon
large handful cherry tomatoes
1 large handful a grated strong cheese such as Cheddar
salt and pepper
a little olive oil

Casarecce pasta - cooked following packet instructions.

Pre-heat oven 200C/gas 6 then a pre-heated grill to finish


Cut your tomatoes into halves or quarters depending on their size. Drizzle over a little olive oil, sprinkle on some seasalt and a pinch of herbs if you wish.

Pop them into your pre heated oven for about 10 - 15 minutes until they have softened but not started to colour too much.

Whilst the tomatoes are roasting away, you can make up your sauce. Simply pour the cream into a pan and add the lemon zest, dijon mustard, parmesan and season with a little salt and pepper. Slowly bring the cream to a bubble and add the spinach. Gently stir until all the spinach has softened down into the cream. Remove from the heat and cook the casarecce to your liking.

Once the pasta is cooked fold it into the cream sauce, check for seasoning and then divide between two serving dishes.

Arrange your oven roasted tomatoes on top of the pasta and then finish with a good covering of grated cheese. Pop under a pre-heated grill to melt the cheese and colour the tomatoes.

Serve just as it is or with a salad or a few boiled green beans.



Have a great start to your week
Love Lizx

 Casarecce pasta