“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and make plans.”
– Ernest Hemingway, A Moveable Feast
I have been working from home lately, courtesy of Sandy and being a bit trapped in Williamsburg without the L or G trains running. One of the best things about working from home? Making lunch!
I decided to make a quick penne pasta and use up some raw spinach I had the fridge for a bit. I made up the pasta sauce below, inspired by creamed spinach. Forgive the less than amazing photo. I need better lightbulbs in my kitchen.
Creamed Spinach Pasta Sauce
Yields: 1 Serving
2 tablespoons unsalted butter
1 cup soy milk
1/2 teaspoon dijon mustard
a pinch of nutmeg
dash of pepper
1 tablespoon flour
6 cloves garlic, chopped
1 cup raw spinach
In a saucepan, melt the butter over low heat. Add the milk, mustard, nutmeg and pepper and whisk with a fork over low heat. Add the flour and continue to whisk over low heat until well blended. Add the garlic and spinach to the sauce, coating them and continuing to slowly stir. Cook for 2-3 minutes until the spinach is soft but still green. if you overcook it, it will turn dark. Top your pasta!
I put it on penne with some thin slices of pecorino romano cheese on top, which was delicious.
For those with dietary restrictions:
- Substitute margarine for butter, if you’re vegan.
- Omit the flour or use a gluten-free flour, if you’re gluten-free. It acts as a thickening agent.
- You’re also welcome to use regular milk instead of soy, and salted butter instead of unsalted, dependent on what you like.