Creamed spinach pasta from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 105) by Colu Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on February 03, 2021

    I love this book, everytime a recipe from it comes up during my EYB search I know that we are in for a nice weeknight family pasta dish. This recipe was no exception. Even veggie-averse son liked it a lot. Will definitely repeat.

  • Rutabaga on September 17, 2019

    I really enjoyed this dish, although I did change it up a bit. First, I sauteed chopped boneless skinless chicken thighs, then removed them from the pan before making the sauce. The cream deglazed the pan nicely to get all the browned bits. I added the chicken back in together with the pasta, and used soft goat cheese in place of ricotta, as my family prefers the taste. Finally, I added a squeeze of lemon juice, and served it with lemon wedges at the table to add more to taste. It needs a little acid, so don't skip this addition. My eight-year-old son was also a fan.

  • MollyB on February 20, 2018

    Pretty good but not thrilling. I would make again if I had the ingredients around, but probably wouldn't go out of my way to get the ingredients. I almost thought it was better the next day for lunch.

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