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🍽️ Fusilli with creamy spinach-parsley sauce

485 kcal · 30 min · 4 servings

Fusilli with creamy spinach-parsley sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring five liters of water with salt to a boil in a large pot.
  2. 2. Wash the spinach thoroughly and let it drain well.
  3. 3. Wash the parsley, shake it dry, and remove the thick stems.
  4. 4. Peel the onion, halve it, and cut it into fine cubes.
  5. 5. Wash the lemon, halve it, and squeeze out the juice.
  6. 6. Cook the fusilli pasta in the boiling salted water for ten minutes until al dente.
  7. 7. Heat a pan over medium heat.
  8. 8. Roast the hazelnuts in the dry pan for two minutes.
  9. 9. Remove the hazelnuts from the pan and chop them coarsely.
  10. 10. Heat the pan again with a little oil.
  11. 11. Sauté the onion cubes for one minute.
  12. 12. Add the spinach to the pan and let it wilt for three minutes.
  13. 13. Remove about one-third of the spinach from the pan and set it aside.
  14. 14. Add three ladles (approx. 300 ml) of the pasta cooking water to the pan.
  15. 15. Let the liquid come to a brief boil.
  16. 16. Remove the pan from the heat.
  17. 17. Add the parsley and the cream cheese to the pan.
  18. 18. Blend the mixture until smooth.
  19. 19. Season the sauce with the lemon juice, salt, and pepper.
  20. 20. Drain the fusilli in a colander.
  21. 21. Add the drained pasta to the sauce in the pan.
  22. 22. Add the reserved spinach as well.
  23. 23. Mix everything well until the pasta is evenly coated.
  24. 24. Plate the pasta.
  25. 25. Sprinkle the dish with the chopped hazelnuts.
  26. 26. Serve the fusilli immediately and enjoy your meal.

Nutrition per serving