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Creamy Spinach & Walnut Fusilli with Lemon Zest Recipe

Creamy Spinach & Walnut Fusilli with Lemon Zest recipe


This is a yummy pasta dish with a twist. It has curly fusilli noodles mixed with creamy spinach. We add walnuts for a crunch and lemon for a fresh taste. It's a warm, cozy meal that makes you feel good inside.


220 g Fusilli pasta
2 Garlic cloves, minced
200 g Fresh spinach
100 g Frozen peas
2 Tbsp Ricotta cheese
1 Tsp Yellow miso paste
1/4 Tsp Nutmeg
1 Tbsp Extra virgin olive oil
30 g Walnuts, chopped
1 Lemon, zested
Salt and pepper to taste


Boil the fusilli pasta in salted water until it's al dente, about 10 minutes. Save 1 cup of pasta water, then drain the pasta and set it aside.
In a pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Add the fresh spinach, frozen peas, and a pinch of salt and pepper to the pan. Cook for 3 minutes until the spinach is wilted and the peas are warm.
Remove the pan from the heat. Take half of the spinach and pea mixture and put it in a blender. Add 1/2 cup of the reserved pasta water, the ricotta cheese, yellow miso paste, and nutmeg. Blend until it's very smooth.
Pour the creamy sauce back into the pan with the remaining spinach and peas. Add the cooked fusilli and gently mix everything together. If the sauce is too thick, add a little more pasta water until it's just right.
Stir in the chopped walnuts and lemon zest, then taste and add more salt and pepper if you need it.
Serve the pasta in bowls. You can sprinkle a little more lemon zest on top if you like.

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