Penne with spinach cream, Gluten free

Ingredients

• 370 g Penne pasta, gluten free
• 170 g Baby spinach
• 80 g Cream cheese
• 3 clove Garlic, peeled
• 2 tbsp Parmesan, grated
• 1/2 tsp Black pepper, ground
• 1/2 tsp Nutmeg, ground
• 1/2 tsp Sea salt

Method

1. Bring a large pot of salted water to boil.
2. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 10 minutes.
3. Mince the cream cheese, garlic, half of the salt and black pepper and half of the spinach in a food processor.
4. Blend until the mixture is smooth and creamy.
5. Set the mixture aside.
6. Meanwhile, place the remaining spinach leaves in a large bowl.
7. Drain the pasta, reserving 1 cup of the cooking liquid.
8. Spoon the pasta to the top of spinach leaves in the bowl.
9. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten.
10. Season the pasta, to taste, with salt and pepper.
11. Sprinkle the Parmesan over and serve.