Konjac Penne with Creamy Spinach

Konjac Penne with Creamy Spinach


1 pack (200g) Organic Konjac Penne

1kg fresh spinach leaves

8 tbsp light or whipping cream

6 tbsp freshly grated Parmesan cheese, plus extra to serve

¼ tsp grated nutmeg

Salt and freshly ground black pepper

1 tbsp butter

1 tbsp Ricotta cheese                    


Step 1: Wash the spinach thoroughly, then place into a large saucepan with just the water clinging to the leaves. Put the lid on the saucepan and place over a low heat for about 5 minutes, until all the leaves have wilted.

Step 2: Drain well, squeezing out any excess liquid, then put the cooked spinach in the food processor with cream, butter and Parmesan. Stir in the nutmeg and season to taste.

Step 3: Prepare the Organic Konjac Penne as per package instructions (drained and rinsed).

Step 4: Dry fry in an open pan and pour over the sauce and toss together.

Step 5: Serve with a dollop ricotta cheese, and sprinkle a little Parmesan



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