Jamie Oliver

Tagliatelle with spinach, mascarpone and Parmesan

Creamy and full of greens

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Tagliatelle with spinach, mascarpone and Parmesan

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    802
    40%
  • Fat
    41.7g
    60%
  • Saturates
    23.9g
    119%
  • Protein
    24.3g
    54%
  • Carbs
    88g
    34%
  • Sugar
    7g
    8%
  • Salt
    1.23g
    21%
  • Fibre
    5.5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Dinners
Recipe From

Jamie's Dinners

Nutrition per serving
  • Calories
    802
    40%
  • Fat
    41.7g
    60%
  • Saturates
    23.9g
    119%
  • Protein
    24.3g
    54%
  • Carbs
    88g
    34%
  • Sugar
    7g
    8%
  • Salt
    1.23g
    21%
  • Fibre
    5.5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 455 g tagliatelle or spaghetti
  • olive oil
  • 2 teaspoons butter
  • 2 cloves garlic , peeled and sliced
  • ½ nutmeg , freshly grated
  • 400 g fresh spinach , washed thoroughly and finely sliced
  • sea salt
  • freshly ground black pepper
  • 120 ml double cream
  • 150 g mascarpone cheese
  • 2 handfuls Parmesan cheese , freshly grated
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Method

Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.

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