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Spinach and Nut Pasta

Spinach originates from central and southwestern Asia, possibly Persia. It is a very good source of dietary fibre, protein, vitamins A, C and K, sodium, manganese and potassium, best retained by no or minimal cooking.

Use any pasta shapes you have for this recipe.


225g dried penne
1 quartered and sliced onion
3 large, flat and sliced mushrooms
225g spinach
2 Tbsp pine nuts
2 cloves crushed garlic
5 Tbsp dry white wine
Salt and pepper
125ml olive oil

Cooking Instructions

  • Cook the pasta until al dente.
  • Meanwhile, heat the oil in a large pan. Add the onion and garlic and cook over a low heat, stirring occasionally, for 1 minute.
  • Lower the heat, add the spinach and cook, stirring occasionally, for 4-5 minutes or until the spinach has just wilted.
  • Stir in the pine nuts and wine, season to taste with salt and pepper and cook for 1 minute.
  • Transfer the pasta to a warm serving dish and toss the sauce into it, mixing well. Serve immediately.
Serves 4 people

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