Pasta With Bread And Spinach
The evenings are drawing in and the grand stretch is long gone. The wind is picking up and the rain is becoming a more frequent companion again. As the crispness seizes the air, I find I want less of it in my plates and my appetite for comfort food is on the rise. This wonderful dish of pasta with bread and spinach will satisfy your cravings for comfort food. It left me sated and warm, perfect for an autumnal evening.
First, I feel the need to apologise for the fact that this dish doesn’t contain any garlic. It’s a great rarity in my kitchen or these pages, but I wanted comfort and a mellow flavour. I chose buttered shallots instead of garlic and it was truly the right choice. There is a delightful earthiness to this recipe which I hope will give you the happiest of bellies. And that, as far as I’m concerned, is proper food.
- Pasta for two
- 1 bag of spinach
- 3 shallots
- 3 slices of bread
- olive oil and butter
- 1 sprig or rosemary and 2 springs of thyme
- crushed black pepper
- salt flakes
- Put your pasta on the boil and while they’re cooking take the following steps.
- Heat up some olive oil and butter on medium heat.
- Add your cut shallots and herbs to the pan. Let it cook until the shallots are translucent but not brown yet.
- Add the bread cut up in thumb size pieces. Make sure to give everything a good stir as you don’t want it to become toasted. Add the spinach and let it wilt.
- This will be nicely cooked down and moist by the time the pasta is cooked. Drain the pasta and add it to the pan.
- Sprinkle with overly generous amounts of freshly grated parmesan and black pepper.
Good To Know
- I used bread that was slightly stale. No need to use up the good stuff here.
- Parmesan is made with animal rennet and as such, this dish is not vegetarian. If you want to cook this recipe for a vegetarian you will need to use the right cheese. Leave me a comment below this post if you need help with that or even simply recommendations.
- You could turn this into a gratin if you wanted. If I’d done this I would have simply grilled the dish once the parmesan had been added.