Cheesy Spinach Fettuccine

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1. Add 300 gms of fettuccine pasta of any brand to a pot of boiling salt water (add the salt to taste according to the pasta) and cook on high flame for 15 mins. After that strain it but preserve the pasta water.

2. In a wok (on low flame), add 2-3 tbs butter, 5-7 pods of finely chopped garlic, 1tbs of chilli flakes, 2 tbs of oregano/mixed herbs and stir. Add 250 gms of spinach(washed & chopped) and stir it on medium flame. After the spinach shrinks, say about in 4-5 mins, add 3 tbs of all purpose flour and stir for a minute or two.

3. Then add 1 1/2 cups of milk, little by little so that the flour gets dissolved slowly and gradually without forming lumps and keep mixing continuously. Add 1 cup of grated parmesan cheese (I used a blend of mozzarella and cheddar instead and added only 1/2 cup as I like a little less cheese in my pastas) and keep mixing. Add salt to taste, but remember that the cheese, butter and pasta already have salt in them so put accordingly after tasting.

4. Add the boiled fettuccine pasta to the sauce and 1/2 cup of the preserved pasta water along with it. Mix well and let the pasta cook in the cheesy sauce on low flame till it semi-soaks the sauce so that the dish is neither to dry nor to milky. This dish is to be eaten when made freshly otherwise the pasta sauce keeps becoming thick; so serve it on your plate once the desired consistency is achieved!



 

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