Stovetop fusilli with spinach, peas, and Gruyère from Dinner: Changing the Game (page 175) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Kato on July 12, 2025

    Very bland, didn't end up with a cheese blob but the texture still wasn't appealing. I'll never make this again. What a waste of a good cheese.

  • FJT on July 17, 2023

    I managed to avoid the cheese blob! This was a quick, simple dinner and the garam masala was a nice background note ... I did put more in than stated in the recipe as I tasted the sauce and it was bland. Used Comté instead of Gruyère as I prefer it.

  • C_Richardson on October 13, 2020

    I also got the cheese and spinach blob. I should've come to EYB before making this recipe but I was looking for a quick dish to go with salad and this seemed like a winner. Overall the flavor is good, but cooking the creamy cheese with spinach was a mess. I ended up adding reserved cooking water and more heavy cream to break up the cheese blob. The family liked it but I don't know that I'd make it again. Quick note: the garam masala was a nice change, I'll definitely use that in another recipe for a flavor booster.

  • puddlemere on April 18, 2019

    I also got the cheese and spinach blob. Other than that, this was a quick and satisfying (if not very exciting) pasta dish.

  • e_ballad on October 07, 2018

    Not very excited about this one. Perfectly fine, but nothing especially memorable.

  • Tweedles81 on January 25, 2018

    I got the cheese/spinach blob as well. I just continued to heat the final dish through in the pot and that helped disperse the cheese. I used whole wheat pasta and used whole milk instead of cream, since that’s what I had on hand. This ended up being a hearty, fast weeknight dinner that the whole family enjoyed!

  • Lepa on January 05, 2018

    This was quick and easy. My whole family loved it.

  • Rachaelsb on July 05, 2017

    Easy to prepare after a day's work. Comfort food with nice texture and flavor.

  • Zosia on May 24, 2017

    We really enjoyed the flavours of this, particularly the garam masala that wasn't there in enough quantity to identify but made up for the lack of other flavourings like aromatics. Based on my experience with the stovetop mac and cheese, I changed the method slightly. After draining the pasta, I added it back to the pan with the cream, spinach and seasoning and tossed over low heat until the spinach was wilted. It was quite dry so I added some reserved pasta cooking water and most of the cheese and tossed again until the cheese was melted. I avoided both the congealed sauce of my mac 'n' cheese and the "cheesy blob" that amandacooks described in her review.

  • amandacooks on April 05, 2017

    The garam masala really elevated this simple pasta dish. I used spelt pasta and it worked well here. (As a side note, this was the first time we had tried spelt pasta, and we found we liked it a lot better than whole wheat pasta.) My only complaint is that the spinach turned into a cheesy blob after wilting it in the cheese sauce, and it was hard to break up the blob when stirring in the pasta and peas without breaking up the pasta too. Next time I might wilt the spinach in the hot pot after cooking the pasta and peas, stir together the pasta/peas/spinach in a large bowl, and then pour the cheese sauce over everything and stir it together. Sure, it would dirty another bowl, but I think in this case it would be worth it.

  • Astrid5555 on April 04, 2017

    This was not mind-blowing, but probably because of the substitutions I had to make (Parmesan instead of Gruyère, cumin instead of garam masala). Apart from that I was looking for a quick weeknight pasta dish and this absolutely fits the bill.

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