This one’s for those days when you have no other option but to con yourself into eating your greens. And the best part is that if you don’t want to add the white sauce, you can omit it and it’ll still taste great!
It’s spicy, garlic-y and good for you. And you’ll be craving for more as soon as you’re done, forever vowing to eat more greens if they tasted this good. It’s just logical!
If you don’t have spinach on hand, feel free to substitute it with any mildly flavoured leafy green vegetable, like kale, swiss chard or even turnip greens. You’ll just have to cook them down longer because spinach leaves wilt and cook pretty fast owing to their thin and delicate texture.
Either way, I guarantee that this tastes really good! And if you’re looking for a recipe to make some white sauce for yourself – I’ve got you covered! Check out my Easy White Sauce to get a level up on this dish!
100 grams spinach
3 – 4 garlic cloves, sliced thinly
2 tbsp oil
salt to taste
1 tsp pepper
1/2 tsp chilli powder
2 cups spaghetti (check out my Tips for substitutes!)
3 cups water
1 tsp oil
1/2 tsp salt
white sauce (as much as you want!)
- Boil the spaghetti with the water, 1 tsp oil and 1/2 tsp salt for 12 minutes. Drain and set aside.
- Meanwhile, slice the garlic and roughly chop the spinach.
- Heat the frying pan with the oil on low heat and fry the garlic until it browns. Add the chilli powder, pepper and salt, fry the spinach until it has wilted and turn the heat off.
- Toss the infused oil with the fried garlic and spinach into the spaghetti. Mix well until all the spaghetti is coated with the infusion.
- Drizzle white sauce over the pasta and dig in!
Spaghetti is ridiculously expensive where I am, and so I substitute it with regular noodles. Not the instant kind or the flavoured kind. Just regular old noodles. I used Sippy!
Once you drizzle with the sauce, make sure you mix it well so that every strand is coated in its creamy goodness.
Reserve some fried garlic to retain the crunchy element in this dish.