Popeye Pasta

This pasta-spinach combo first arrived on our table via Alison and Simon Holst's Very Easy Vegetarian Cookbook. The considerably adapted version that follows is an on-the-spot extempore of mine from memory, and worked very well for a fast meal for Charlie. Recipe serves 4 generously.

Rumour has it that the word spinach was popular slang in Popeye's day for marijuana, but don't tell the kids. Charlie's appetite is big enough as it is.


Quantity
 
Ingredient
4 cups
  Penne Pasta
375 g
  Unsweetened Plain Yoghurt
1 handful
  Chopped Parsley or Basil
60 g
  Crumbled Blue Vein Cheese
60 g
  Grated Parmesan
100g
  Grated Tasty Cheddar
6-8 handfuls
  Coarsely-chopped Spinach
1.5 - 2 teaspoons
  Salt
1.5 - 2 teaspoons
  Fresh-ground Black Pepper
25 g
  Butter (for pasta)
150 g
  Grated Tasty Cheese (for topping)

Method.

  1. Coarsely chop the spinach and rinse. Add just enough water to prevent sticking and cook until it wilts and loses volume considerably.
  2. Place the pasta in a pot of boiling lightly salted water and cook for 9 minutes.
  3. Combine yoghurt, salt, pepper, blue cheese, parsley in a bowl and add the well-drained cooked spinach. (Place spinach in a seive or colander and compress to get as much water out as possible before adding it to the other ingredients.)
  4. Blend until a lumpy pale green paste is formed. Stir in the grated parmesan and tasty cheese.
  5. We use a baking dish about 350mm x 250mm. Drain the pasta and place in the bottom of the baking dish with the butter and stir gently until pasta is coated. (Dieters can avoid this last step.) Stir in the green sauce and mix well.
  6. Sprinkle the grated tasty cheese topping over the pasta and sauce, place in the middle of a 180C oven, and cook for about 20 minutes or until topping starts to brown.

 

 

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