Pasta with spinach
4 servings
60 minutes
Spinach pasta is an exquisite dish of French cuisine that combines the creaminess of béchamel sauce with the rich flavor of spinach and the piquancy of Gruyère cheese. The origins of the dish trace back to European traditions where pasta is often paired with simple yet harmonious ingredients. Spinach, with its freshness and slight bitterness, perfectly complements the soft texture of the pasta, creating a balanced taste. Baking gives the dish an appetizing golden crust, making it not only delicious but also aesthetically pleasing. This pasta is ideal for both family dinners and festive occasions. It pairs well with white wines and fresh salads, highlighting French culinary mastery—simplicity, sophistication, and a love for natural ingredients.
1
Wash the spinach, remove the tough stems, and place it in a large pot of boiling salted water. Bring it back to a boil, reduce the heat, and cook for 10 minutes. Drain well and squeeze out excess liquid. Chop the leaves.
- Spinach: 1.5 kg
- Salt: to taste
2
Pour the pasta into a large pot of salted water, bring to a boil, and cook uncovered. When the water boils again, reduce the heat so that the water continues to boil and cook for another 10-12 minutes. Drain through a large colander, rinse under cold water, and set aside.
- Pasta: 300 g
- Salt: to taste
3
Make béchamel sauce: melt 25 grams of butter with sunflower oil in a saucepan, stir in flour and cook, stirring, for 2-3 minutes – but do not let the flour darken. Slowly, while stirring, pour in the milk. Add salt. Cook, stirring, on low heat for 5 minutes.
- Butter: 80 g
- Sunflower oil: 1 tablespoon
- Wheat flour: 1 tablespoon
- Milk: 250 ml
- Salt: to taste
4
Preheat the oven to 180 degrees. Melt 40 grams of butter in another pot, add spinach, mix well, and then place it in a deep ovenproof dish. Spread it across the bottom.
- Butter: 80 g
- Spinach: 1.5 kg
5
Mix the pasta with half of the grated cheese and place this mixture on the spinach. Pour the béchamel sauce on top. Sprinkle with the remaining cheese and add pieces of the remaining butter.
- Pasta: 300 g
- Gruyere cheese: 65 g
- Milk: 250 ml
6
Bake for 15–20 minutes until the top is golden. Serve immediately.
- Gruyere cheese: 65 g
- Butter: 80 g
