Spaghetti Piemontesi

Nothing beats a spaghetti dinner for a quick and simple meal at the end of a long day. This is a classic spinach spaghetti recipe from Paul Heathcote that can be made vegetarian by replacing Parmesan with a vegetarian cheese such as Old Winchester.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Food processor or blender

Method

1
In a thick bottomed pan melt half of the butter, add the onions and garlic and cook for about one minute.
2
Remove the stalks from the spinach and add to the onions and garlic, stir well before adding the sage. Season with nutmeg and a little salt and pepper.
3
Cook until the spinach is well wilted about 1-2 minutes and remove from the heat. Drain well to remove the water and place in a food processor and puree.
4
Meanwhile cook the spaghetti in plenty of boiling salted water until cooked but still firm, drain, stir in the remaining butter and check the seasoning.
5
Stir in the spinach and serve immediately with plenty of grated parmesan
First published in 2015
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Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

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