Total Time:

40 min(Preparation) / 15 min(Cooking)

Servings:

4

Fusilli in a Cheese Spinach Sauce By Chef Brent Lloyd


Ingredients

1 pkg (375 g) CATELLI SMART® FUSILLI
½ pkg frozen spinach, thawed and drained
OR 1-2 cupsfresh spinach, washed and chopped
2 cupsshredded mozzarella cheese
2 tbspchopped fresh thyme
2 tbsp  lemon juice
2 tbsp white sugar
 salt and pepper to taste
Basic White Sauce
1 cupuncooked white rice
1onion, sliced thinly
5 clovesgarlic, crushed
½ tspchili flakes
1cupmilk
5 cupshot water
2 tbspolive oil (or grape seed oil)

Preparation

 Basic White Sauce 
1

In a large pot, heat the oil on high heat.

 
2

Add the onion, garlic and chili to the pot and sauté for 5 minutes.

 
3

Add the uncooked rice, continue sautéing for another 2 minutes, then add the water and milk to the pot.

 
4

Bring to a boil then reduce heat to low and simmer for 30 minutes.

 
5

Remove from heat and puree in a blender until smooth.

 
6

Set aside until needed.

 
 Main Pasta Dish 
7

Heat basic white sauce on medium low heat in a pot.

 
8

In another pot, boil water and cook pasta as directed on the package (about 15 minutes).

 
9

While pasta is cooking, add the mozzarella, spinach, thyme, lemon juice and sugar to the basic white sauce. Keep stirring (the cheese can burn easily if left unattended).

 
10

Give it a taste and finish seasoning with salt and pepper.

 
11

When the pasta is done cooking; strain and transfer to a serving bowl. Pour the sauce over it, toss, serve and enjoy!

Tips:

  • Use a clean dish towel to squeeze out the excessive water from the spinach. Just put the spinach in the middle of the towel. Draw it up and twist it to make the excess water come out. This helps to ensure the sauce is not too thin.
  • Basic White Sauce can be made up to 2 days in advance and refrigerated until ready to use.

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