Healthy meals aren’t always designed with flavour in mind and if you’re someone who wants a delicious but easy dinner after a long day, then this spinach noodle recipe is a perfect choice. Quick and mouthwateringly creamy this is a simple way to use up any spinach that’s been lying around.
With the highest fibre content of any green leafy vegetable as well as vitamins A, C, and K, it’s one of the healthiest leaves that can be on your plate. It’s also heart-healthy and can help aid in digestion. Spinach can also help build strong bones with vitamin K and better eyesight thanks to beta-carotene.
This awesome green is packed full of goodness and although it's got a bad reputation, your kids will be huge fans of this recipe.
Ingredients:
- 6 cups spinach
- 1 tbsp butter
- 3 tsp finely chopped garlic
- 1 cup finely chopped spring onions
- ½ cup sliced red capsicum
- 1 cup milk
- ½ cup cheese spread
- Salt and pepper to taste
- 2 tsp cornflour
- Dried Egg Noodles
Method:
- To make the spinach puree, pour boiling hot water over the spinach leaves to blanch them before blending them with a few spoons of water.
- Put a pot of heavily salted water on to boil, and cook the noodles according to the packet instructions.
- Heat the butter in a large pan.
- Add the white parts of the spring onion, capsicum, and sauté on a medium flame for 1 to 2 minutes.
- Add the spinach puree and cook for another 2-3 minutes, stirring continuously.
- Slowly add the milk and the cheese spread, turn down the flame and cook for another 2-3 minutes.
- Add salt and pepper to taste.
- Make the cornflour slurry by dissolving the powder in a tablespoon of warm water.
- Add this slurry to the pan and cook for 2-3 minutes, stirring continuously.
- Drain the noodles and add them to the sauce.
- Mix and cook for a few more minutes.
- Garnish with spring onion greens and serve hot.
