Ingredients
- 6 roma (plum) tomatoes
- 40 g (1½ oz) butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500 g (1 lb 2 oz) English spinach, trimmed
- 250 ml (9 fl oz/1 cup) vegetable stock
- 125 ml (4 fl oz/½ cup) thick (double/heavy) cream
- 500 g (1 lb 2 oz) fresh spinach fettucine
- 50 g (1¾ oz/½ cup) shaved parmesan cheese
Method
1. Preheat the oven to 220°C (425°F/Gas 7). Cut the tomatoes in half lengthways, then cut each half into three wedges. Place on a lightly greased baking tray and roast for 30-35 minutes, or until softened.
2. Meanwhile, melt the butter in a large frying pan. Sauté the onion and garlic over medium heat for 5 minutes, or until the onion is soft. Add the spinach, stock and cream, increase the heat to high and bring to the boil. Simmer rapidly for 5 minutes.
3. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan.
4. Remove the spinach mixture from the heat and season well. Cool slightly, then blend in a food processor until smooth. Toss through the pasta until well coated. Divide among serving bowls, top with the roasted tomatoes and parmesan and serve.
