Spinach Trotolle in Green Sauce

I especially created this sauce for the Seeds of Change Spinach Trotolle, as it just seemed right. I like this particular pasta but of course, any will do!

This is a good recipe to enjoy when you fancy a comforting bowl of healthy creamy pasta on a miserable day.

Swap the dairy for non-dairy alternatives to enjoy a delicious vegan meal.

Portions: 2
Prep and Cook Time: About 1 hour
Cookware: Frying pan and pasta saucepan

  • 200g spinach Trotolle or pasta of choice
  • 2 garlic cloves – finely sliced
  • 1 shallot – finely chopped
  • 1 leek – finely sliced
  • 2 generous handfuls spinach leaves
  • handful basil leaves to taste
  • 1 heaped tsp capers
  • 2 tbsp pistachio or pine nuts – dry toasted in the frying pan then chopped
  • 2 generous tbsp crème fraîche or soft cheese
  • 40g parmesan – grated


Firstly, bring a pan of water to the boil and add a little salt.

Then, in the frying pan, dry toast the nuts for 2 minutes, until lightly browned. Chop and put aside for later.

In the same pan, gently heat a tbsp oil and over a medium heat, sauté the shallot and leek. Do not brown. After 10 minutes, turn down the heat and add the garlic.

Combine and gently sauté for another 2 minutes making sure nothing burns but softens.
Once veggies are soft and on a low heat, add the spinach, stir and wilt.

By now the water has boiled, so cook the pasta for 10 minutes or as packet instructions.

Back to your frying pan, add the basil, capers and most of the pistachios. Stir well and once all combined, stir in the soft cheese. Turn off heat and season to taste with salt and black pepper.

Drain pasta reserving a cup of the cooking water.  Pour 50ml of pasta water into the empty saucepan, add a splash of oil and a pinch of salt. Warm for 30 seconds, turn down the heat and add the green sauce. On a low heat, combine to form a silky sauce. Add the drained pasta, stir well, adding splashes of pasta water to emulsify the sauce which coats the pasta and stir in 2/3’s of the grated parmesan.


Spoon the pasta into warmed dishes, sprinkle with remaining pistachios and parmesan. A simple tomato salad is a good, fresh contrast to serve with this creamy “green” pasta.


These photos, taken in my tiny space, omit the basil as I forgot to buy! It was just as delicious. I do usually include for another flavour level.