Ingredients

  • 350g dried orecchiette or conchiglie pasta
  • 50g blanched hazelnuts, roughly chopped
  • 1 tbsp olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, crushed
  • Zest of 1 lemon
  • 2 x 260g packs young spinach, washed
  • 100g vegetarian Dolcelatte, diced
  • 100g full-fat cream cheese
  • Freshly grated Parmesan or vegetarian alternative, to serve

Method

  1. 1

    Tip the pasta into a large saucepan of lightly salted boiling water and cook for 10 minutes or until al dente. Drain well, then return the pasta to the pan.

  2. 2

    Meanwhile, heat a large frying pan and add the hazelnuts. Stir over a medium heat until golden brown, then remove from the pan.

  3. 3

    Heat the oil in the same pan and gently fry the shallots, garlic, lemon zest and a little salt and pepper over a low heat for 5 minutes until softened. Add the spinach and cook, stirring, over a gentle heat for 2-3 minutes until wilted, then stir in the Dolcelatte and cream cheese.

  4. 4

    Add the spinach and Dolcelatte mixture to the pasta and stir well over a low heat for 1 minute until the pasta is well coated with sauce. Divide between warmed bowls and serve topped with the toasted hazelnuts and some freshly grated Parmesan.

Nutritional Details

Each serving provides
  • Energy 2558kj 611kcal 31%
  • Fat 28.9g 41%
  • Saturates 11.8g 59%
  • Sugars 3.4g 4%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

62.0g carbohydrate 2.7g fibre 24.3g protein

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