Looking for a delicious, nutritious meal that’s quick and easy to prepare? Our Creamy Farfalle with Spinach and Tomatoes is the perfect solution. This delightful dish combines tender farfalle pasta with the freshness of baby spinach, the tang of tomatoes, and the rich creaminess of fromage blanc. Infused with flavorful herbs and topped with savory vegetarian sausage, it’s a wholesome and satisfying meal for any day of the week.
Ingredients:
- 225g farfalle pasta
- 1 medium yellow onion, finely chopped
- 1 tsp olive oil
- 3 large garlic cloves, minced
- 3 vegetarian sausages
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 30g baby spinach
- 250mL canned crushed tomatoes
- 225g fromage blanc
Instructions:
- Cook the Farfalle: Boil the farfalle in salted water according to the package instructions. Reserve 60mL of the pasta cooking water before draining.
- Sauté the Onions: Meanwhile, heat a large skillet over medium heat. Add the chopped onion and olive oil, cooking for about 10 minutes. If needed, add 125mL of water to prevent burning, stirring occasionally.
- Add Garlic and Sausage: Add the minced garlic to the skillet and crumble in the vegetarian sausages. Stir in the salt, pepper, parsley, and oregano. Continue cooking for 6-8 minutes, stirring occasionally, until the mixture begins to brown.
- Combine Ingredients: Add the baby spinach, crushed tomatoes, and fromage blanc to the skillet. Cook for 2-3 minutes, stirring until the spinach wilts. Mix in the cooked farfalle and reserved pasta water as needed to achieve a creamy consistency.
- Serve: Serve the pasta hot, garnished with red pepper flakes and fresh basil. Enjoy your meal! 💚
