Spinach Spaghetti Piemontesi Recipe

30 minutes


  • 250g of spinach, well washed
  • 50g of butter
  • 1/2 onion, finley chopped
  • 2 garlic cloves, crushed
  • 8 sage leaves, chopped
  • nutmeg
  • 500g of spaghetti
  • Parmesan, grated
  • sea salt to season
  • black pepper, freshly ground, to season


In a thick bottomed pan melt half of the butter, add the onions and garlic and cook for about one minute.
  • 25g of butter
  • 1/2 onion
  • 2 garlic cloves
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.
  • 250g of spinach
  • 8 sage leaves
  • nutmeg
  • sea salt to season
  • black 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.
  • 500g of spaghetti
Stir in the spinach and serve immediately with plenty of grated parmesan
  • Parmesan