Ingredients

  • 1 pound pasta shells (or any small pasta)
  • 1 pound baby spinach
  • 3 onions (small, peeled and finely diced)
  • 1 clove garlic (peeled and chopped)
  • 2 tablespoons sunflower oil
  • 2/3 cup vegetable stock
  • 2/3 cup milk
  • 1/2 pound cherry tomatoes (halved)
  • 4 ounces gorgonzola cheese (cubed)
  • 1 pinch grated nutmeg

Directions

  1. Cook the pasta shells in boiling salted water according to the package directions.
  2. Heat the oil in a saucepan and sauté the onions, garlic and spinach, until the spinach breaks down. Add in the stock and the milk, bring it to a boil and simmer for 1-2 mins.
  3. Using a hand blender, puree the spinach in the stock. Add the tomatoes and cheese and stir the mixture over a low heat until the cheese has melted. Add the nutmeg and season to taste.
  4. Drain the pasta shells, divide them equally between 4 plates and serve the sauce on top, garnished with the tomatoes.
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NutritionView more

680Calories
Sodium28%DV680mg
Fat28%DV18g
Protein55%DV28g
Carbs34%DV103g
Fiber32%DV8g

PER SERVING *

Calories680Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat7g35%
Trans Fat
Cholesterol25mg8%
Sodium680mg28%
Potassium1310mg37%
Protein28g55%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate103g34%
Dietary Fiber8g32%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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