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パスタ（ほうれん草のクリームパスタ）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

パスタ : 200g
ほうれん草 : 1パック
水 : 500ml
塩 : 小さじ1/2
白ワイン : 50ml
牛乳 : 250ml
コンソメ : 小さじ2
にんにく : 2片
バター : 20g
パルメザンチーズ : 20g

Time required

20minutes

Procedure

1) 具材の下ごしらえをする 00:28
Make a cross-shaped slit at the base of the spinach, cut into bite-sized pieces, and place in a colander set with a bowl.
Add enough water to cover the spinach and soak for 15 minutes.
Peel and chop the garlic.
2) ソースの準備をする 02:52
牛乳にコンソメを入れて、みじん切りしたにんにくを入れておく。
パルメザンチーズ、バターを準備する。
3) heat up 03:46
Add water, salt, and white wine to a frying pan and heat.
Once it boils, reduce the heat to medium-low, add the pasta, and set the timer 2 minutes earlier than the cooking time indicated on the pasta.
When 1 minute has passed, increase the heat to medium-high and evaporate the moisture.
When the timer goes off, add 2 and bring to a boil.
Add the drained spinach, mix, and bring to a boil.
Boil for 1 minute, then add Parmesan cheese and butter.
Stir in the butter until it melts and it's done.

Point

・It's delicious even if you change the taste with yuzu pepper.
・If there is any water left in the spinach, it will become watery, so drain it well before adding it.
・By using the water in which the pasta was boiled to make the sauce, the flour from the pasta will thicken, making it a delicious creamy pasta even with just milk.