Creamy Spinach Tagliatelle using a Kenwood
(4.8)
Preparation time
Total time
Servings
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Difficulty
Dive into the lush greens of Italy with this delightful Tagliatelle with Spinach Cream, where every twirl of pasta is a tantalizing embrace of creamy goodness! Originating from the Emilia-Romagna region, tagliatelle has a storied past, often linked to the romantic tales of Italian nobility. This dish brings together the earthy flavors of fresh spinach, the piquant kick of garlic and shallots, and the indulgent richness of Parmesan and feta cheeses, creating a symphony of taste that dances on your palate. Fun fact: Did you know that the word 'tagliatelle' comes from the Italian verb 'tagliare', which means 'to cut'? So, get ready to cut through the mundane and savor this luxurious dish that’s perfect for impressing dinner guests or simply treating yourself on a cozy night in!
Ingredients
- 200 g Fresh spinach
- 2 Cloves of garlic
- 15 g Olive oil
- 200 g Whipping cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 30 g Parmesan cheese
- 100 g Cherry tomato
Steps
Spinach Sauce
- Add 200 g of fresh spinach, 2 cloves of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 15 g of olive oil in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 200 g of whipping cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 90°C / Speed 2.
- Add 30 g of parmesan cheese in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
Tagliatelle
- Cook in the oven.
- Drain the content of the pot in a strainer.
Final Assembly
- Transfer the content of the strainer in a salad bowl.
- Transfer the content of the bowl with the salad bowl.
- Toss gently to coat evenly
- Halve the cherry tomatoes
- Add 100 g of cherry tomato on the salad bowl.
- Serve Immediately.
