Spinach and Cheese Pasta

Add the pasta to a pan of boiling salted water to which a few drops of oil has been added. Cook according to the package instructions.

While the pasta cooks, blanch the spinach: take clean spinach leaves, remove steams. Bring water to a rolling boil and plunge the spinach leaves into it. After two minutes, take the spinach out and transfer to chilled water. You’ll see the green of the spinach turn a beautiful rich shade.

Blend the boiled spinach to a paste.

When the pasta is cooked, drain and run cold water run over it so that it doesn’t cook further. Keep aside for later use.

Make the sauce. Chop the onion finely. Heat a teaspoon of oil in a non-stick pan. Add the onions. Stir fry till the onions turn golden.

Pour in the spinach paste. Cook for 5 minutes. Add the milk, cream and cream cheese. Mix well. Add salt if needed—you may need very little if your cheese is salted.

Finally, put in the boiled pasta. Toss and cook a further minute till the green, thick sauce coats the pasta evenly. Dig into it while hot!