Fettuccine with spinach sauce and Millac Gold

Method Print recipe

The page that you are currently reading is an ad feature

1. Clean the spinach and dry thoroughly.
2. Sauté the garlic in olive oil until fragrant. Add the spinach and basil and cook for a few minutes.
3. Pour in the vegetable stock and let it cook for a few more minutes with the lid on. This is to retain the vibrant green colour from the spinach.
4. Cook the pasta according to the package instructions, then set aside.
5. Blend the spinach mixture into a smooth puree. Add the parmesan cheese, Millac Gold Single and lemon juice. Sprinkle salt and black pepper to taste.
6. Blend again until well combined. In a saucepan, add the partially cooked fettuccine, chickpeas and the spinach puree. Stir until everything is well coated. Season with salt and pepper as needed.
7. Serve topped with extra grated parmesan, sprinkled with toasted pine nuts and parsley.