Thursday, 4 April 2013

Spinach and Walnut Penne

As some of you might know, I'm not only a nutrition student but first and foremost an actress and as much as i love this unstable job with all my heart, it also means that I'm often on a very tight budget..
Oh, the glamorous life...Anyway, having only a small amount of money to spend doesn't necessarily mean that you can't prepare tasty food that's also good for you.
Enter Abel and Cole's Spinach and Walnut Penne.
I actually made this for Easter lunch when we had two of our dearest friends over and they both really liked it which made so happy!
Unfortunately this recipe isn't on the Abel and Cole Website but you can find it in their cookbook.
It saved my life so many times so I had to write a post about it. I'm currently off dairy so mine is a vegan version which means I omitted  the grated Parmesan but if you have no problem with cheese then by all means add some at the end.To be honest the sauce is so creamy and filling that i really do not miss anything else.. Also I add more spinach than the original recipe as I LOVE my greens!!!

RECIPE  (serves 4)

500gr WholeWheat Penne
1/2 Mug Walnuts (standard tea mug)
4 Mugs of freshly chopped spinach
Salt and Pepper
Extravirgin Olive Oil

Cook your penne in salted boiling water (I use Hymalayan salt but regular sea salt is absolutely fine), mine take about 10 minutes but just follow the instructions on your pack.

While the penne are cooking, pop your walnuts in a food processor and grind them to a soft breadcrumbs consistency, then slowly add some cooking water till you reach the consistency you want.I like mine smooth and creamy. I would suggest to keep some cooking water on the side in case it gets a bit dry when mixed with the pasta.
1 minute before your pasta is done add the spinach.
Drain penne and spinach, add the sauce, season with salt and pepper and drizzle some lovely olive oil then
mix all together, serve and enjoy!Whoop!xxx

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