Creamy White Wine Cheese Nokedli Pasta

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Deliciously creamy, this satisfying pasta dish is fresh and warming all at the same time. Use the recipe here to make your own nokedli pasta or substitute for our own readymade penne pasta.

VEGETARIAN

Here's how you do it

1.       If you are making fresh nokedli with our recipe here, do this first. Its takes about 10 minutes.

2.       Now, steam your green beans for 10 minutes, until they just start to soften and remove from the heat.

3.       Whilst your beans are cooking, slice your shallots and fry until soft with a little olive oil.

4.       Add the chopped spinach towards the end and allow to wilt. Remove the pan from the heat.

5.       If you are using dried pasta, pop that onto cook now.

6.       Now, pour your wine into a saucepan and heat to a simmer, allowing the alcohol to burn off.

7.       Now add your cream, cheese and butter to the simmering wine and stir over a medium low heat until all the ingredients have melted nicely.

8.       Add your cornflour mix to thicken the sauce and remove from the heat.

9.       Pour your sauce into the frying pan of onions and spinach and allow to soak up all the flavours from the pan before pouring your sauce into your nokedli or penne pasta.

10.   Serve warm.

Making your own creamy sauces make you realise that you just do not get the layers of flavour in store bought ones and they need not take too long. When using such heavy weight flavours in your cooking and our own pasta recipe that fills all the corners, going meat free need not be unsatisfying, so whether its Meat Free Mondays or Meat Free Weekdays or a Meat Free way of life, this pasta dish will keep you filled up and satisfy those tastebuds, leaving you wanting more, if only you had the room.

Ingredients

  • 700g freshly cooked nokedli pasta – recipe here (or 300g dried penne pasta or 1 spaghetti squash for gluten free option)
  • 150g fine green beans, chopped into roughly 1 inch lengths
  • Two large shallots (or 4-5 smaller shallots)
  • Extra virgin olive oil
  • Two generous handfuls of chopped spinach
  • One glass of white wine – approx. 150ml
  • 200ml cream
  • Two handfuls of grated mature cheddar cheese
  • Heaped tablespoon butter
  • Two heaped tsp cornflour, mixed with a little water to make a paste
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What’s in this recipe