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Fusilli with Spinach and Cream

Course: Main Course
Servings: 2


  • 150 g fusilli pasta
  • 1 onion/leek, finely chopped
  • 150 ml cream
  • 1/2 garlic clove, chopped
  • 2 tbsp tbsp (16g) pine nuts, toasted
  • 1 1/2 tbsp olive oil
  • 100 g spinach
  • 5 g basil leaves, chopped
  • 1/2 lemon zest


  • Cook the fusilli in a pot of boiling salted water till done, then drain.
  • Separate the spinach stems from the leaves, and chop/slice both.
  • Meanwhile, heat the olive oil in a large pan over a moderate heat.
  • Add the chopped onion/leek and cook for 10 minutes.
  • Add the spinach stems and garlic and cook for 5 minutes.
  • Add the cream, basil, lemon zest and spinach leaves and cook for 2-3 minutes.
  • Add the cooked fusilli to the creamy mixture and toss it all together.
  • Season well and serve.