Fusilli With Spinach

Hello, chefs! 😋

When you come home from work, tired and hungry, and someone else is waiting at home, the best thing to do is to cook a quick dish, with few ingredients and without taking too much time. Most of the time, for us, it's pasta. But what goes with it's up to the imagination.

Today it was the turn of the spinach fusilli. Suitable for vegetarians as it is meat-free.
What are fusilli? They are spiral-shaped pieces of pasta, also called rotini somewhere. Can be made from different flours. They're like drill bits, so they're good together with thick sauces, pesto, or pieces of vegetables or meat.

For 4 people:

400-500 grams of fusilli (I use a mixture of chickpea flour and rice flour)
300-500 grams of spinach
3-4 cloves of garlic
cooking cream (I use soya cooking cream)
a few tablespoons of olive oil
salt and pepper

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The preparation of this dish is very simple. First, measure the amount of pasta to be cooked, I usually take 100-120 grams per person, so approximately between 400 and 500 grams for 4 people.

Place a pan of water on the stove, add salt and bring to a boil. When the water boils, add the pasta and cook over low heat for about 7-10 minutes, depending on how firm (al dente) you want the pasta.

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While the pasta is cooking, wash the spinach.

Place a pan on the stove and add about 2 decilitres of water, salt, bring to the boil and add the spinach. The spinach will shrink and cook in a few minutes.

Drain and squeeze the water out of the spinach and finely chop it.

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Chop the garlic into small pieces.

Add a couple of tablespoons of olive oil to a pan on the stove, let it heat up, add the garlic, fry it briefly (make sure it doesn't burn because it's bitter), add the spinach, stir well, add a couple of tablespoons of cooking cream, let it dissolve, and turn the heat down to a minimum. Well, I've added a tablespoon of wild garlic pesto for a more pronounced garlic flavor. If you don't have it, you can add more garlic from the start. And the spinach sauce is made.