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





  • Food processor or blender


In a thick bottomed pan melt half of the butter, add the onions and garlic and cook for about one minute.
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.
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.
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.
Stir in the spinach and serve immediately with plenty of grated parmesan

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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