Spinach Fettuccine with creamy spinach & roast tomato sauce

[JulieO]

Of course you could bring the pasta together in the TM bowl and then knead by hand but I find it hurts my hands so I use my KA instead.


Spinach fettuccine
300g OO flour
70g spinach leaves, dry  (I use baby spinach leaves)
2 large eggs
3 tsp evoo

Place flour and spinach leaves into TM bowl.  Grind 20 secs/speed 9. Or until completely smooth.
Transfer to KA bowl, add eggs and oil and mix until comes together.
Change to dough hook and knead until done (2-3 mins).   Remove and wrap in clingwrap and rest for 30 mins.  
Bake tomatoes while pasta is resting.
Make pasta into fettuccini.

Spinach & Roast tomatoes
6 roma toms
2 tbsp butter
2 garlic cloves crushed
1 onion chopped
500g English spinach (used just over 100g - leaves only)
1 cup veg stock (used 1 tbsp veg stock conc - mine only has a pinch of salt added because I freeze it) mixed with 1 cup water)
˝ cup double cream
shaved parmesan

Preheat oven 220C.  Cut the toms into quarters lengthways.  Place on a baking paper lined tray and bake for 30-35 mins until softened and slightly golden.

Meanwhile heat the butter in a sauté pan.  Add onion and cook over med heat for a few mins until starting to turn golden and tender.  
Add garlic, stir through and cook for only a min until aromatic.
Add the stock and cream,  then spinach leaves and give a good stir.
Increase the heat to high and bring to the boil.  
Turn down heat and simmer rapidly for a few mins until spinach has wilted down.  Check seasoning.  Pour into TM bowl.
Puree 1 min/speed 10.

Meanwhile cook pasta in a large pan of salted boiling water.  Drain and return to the pan to keep warm.  Toss with the spinach sauce.  Divide among serving bowls and top with the roasted toms and parmesan shavings.

[cookie1]

That looks so appetising JulieO.

[JulieO]

  Thankyou Cookie.