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Recipe by Erin Grunstein

Creamy Rosé Spinach Pasta

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Creamy Rosé Spinach Pasta
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

Level up your basic pasta dinner with this creamy rosé sauce. It’s simple to make and absolutely delicious.

Ingredients

Main ingredients

  • 1 box Tuscanini Penne Pasta (or fettuccini or shells)

  • 1/4 cup unsalted butter

  • 1/4 cup flour

  • 1 and 1/2 cups whole milk

  • 3/4 teaspoon sea salt

  • freshly ground Gefen Pepper

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried parsley

  • 1/2 cup Tuscanini Crushed Tomatoes

  • 2/3 cup frozen spinach, thawed and liquid squeezed out

  • 1/2 cup ricotta cheese

  • 1 cup grated smoked Gouda cheese

  • 1/4 cup Parmesan cheese

Directions

Prepare the Creamy Rosé Spinach Pasta

1.

Cook noodles according to package directions, drain and set aside.

2.

Melt butter over medium heat. Mix with flour until well incorporated. Slowly add milk, a little bit at a time, mixing well so no clumps form. Once you’ve add all the milk, sauce should be nice and creamy.

3.

Mix in salt, pepper, dry mustard, basil and parsley. Pour in crushed tomatoes and mix well to incorporate.

4.

Finally add in cheeses. Stir until melted and remove from heat.

5.

Mix in pasta.

6.

Garnish with basil if desired.

About

Sponsored by Tuscanini

Recipe tags

cheese creamy crushed tomatoes dairy Erin Grunstein erin.eats.mtl milchige noodles pasta Shavuos spiced spinach tuscanini
Creamy Rosé Spinach Pasta

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