Spinach Trottole Pasta With Garlic Butter Sauce Recipe

min Preparation Time
min Cooking Time
4 Serving Size

Ingredients

Ingredients

Graines de nature Seeds of Change^TM Organic Spinach Trottole Pasta Made With Italian Durum Wheat

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400g Seeds of Change Organic Spinach Trottole
50g butter
3 cloves garlic, peeled and crushed
2 tbsp plain flour
200mls chicken stock (you can use vegetable stock, but chicken gives a more silken texture)
200mls milk
150g freshly grated parmesan
100g baby spinach leaves
10g fresh parsley
Freshly ground black pepper

400g Seeds of Change Organic Spinach Trottole
50g butter
3 cloves garlic, peeled and crushed
2 tbsp plain flour
200mls chicken stock (you can use vegetable stock, but chicken gives a more silken texture)
200mls milk
150g freshly grated parmesan
100g baby spinach leaves
10g fresh parsley
Freshly ground black pepper

PREPARATION

Boil the pasta according to the packet instructions.
Heat the butter in a large frying pan over a low heat. Add the garlic and fry lightly for 2 minutes. Add the flour and whisk until smoothly combined with the butter. Heat for a further two minutes before adding the stock, 50mls at a time, whisking well after each addition. Repeat with the milk. Stir through the cheese until it melts and then the cooked pasta. Add the spinach, stir until lightly wilted. Serve topped with fresh parsley, black pepper and more cheese if you wish.