Spaghetti in Creamy Broccoli Spinach and Walnut Sauce

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Weekend dinners at our place are meant for some Non-Indian recipes, highly preferable being Thai, Italian or Chinese. This beautiful recipe of spaghetti in creamy broccoli, spinach and walnut sauce is something that was the showstopper on our table last Saturday night and was loved to the core by everyone in the family.

The sauce of this spaghetti recipe makes for its fundamental ingredient. Loaded with spinach, broccoli and walnuts, its rich in vital nutrients such as iron, calcium, anti-oxidants and essential amino acids. The best part is, it comes together in no time and can be used in variety of dishes other than pasta. Use it as a spread on your favorite bread or have it as a dip along with nachos, chips or any other crispies. And oh! did I tell you, this sauce is very light in terms of calories as it is sans off the cheese and cream. So, if you are watching your weight and crave for some creamy pasta, this is just for you; enjoy it without any guilt.


Spaghetti in Creamy Broccoli Spinach and Walnut Sauce


Spaghetti in Creamy Broccoli Spinach and Walnut Sauce



Ingredients

For Sauce
  • Spinach, washed and cleaned - 1 cup
  • Broccoli florets, washed, cleaned - 1/2 cup
  • Walnuts - 8 to 10
  • Garlic cloves - 3 to 4
  • Olive oil - 1 tbsp
  • Salt - 1 to 2 tsp 
  • Crushed black pepper - 1 to 2 tsp
  • Butter - 1 tbsp
  • Olive oil - 1/2 tbsp
  • Maida/all purpose flour - 1.5 tbsp
  • Sugar - 1 tsp
  • Milk - 2 cups

For Pasta
  • Spaghetti - 100 grams
  • Water - 3 to 4 cups
  • Olive oil - 2 tsp
  • Salt - 1 tsp

Method

  • Bring a pot of water to a boil.
  • Keep a bowl full of chilled water and ice ready by your side.
  • Add spinach in boiling water and let it cook for 2 to 3 minutes. Remove from hot water and immediately put in the chilled water.
  • Next, add the broccoli in hot water and cook it too for 3 to 4 minutes. Remove and immediately add to chilled water.
  • Slightly toast the walnuts and keep aside.
  • Now, drain the water from spinach and broccoli. Puree to a smooth paste along with garlic, toasted walnuts, a tbsp of olive oil and salt. Keep aside.
  • Heat the butter and 1/2 tbsp olive oil in the pan on low heat. Add the maida and stir nicely to cook on low heat. Do not let it brown. Start adding the cold milk little by little and whisk until you get a nice cohesive mixture. So, this is your white sauce. Season with some salt, sugar and crushed black pepper.
  • Mix in the spinach and broccoli puree to get a creamy sauce. Keep aside.
  • Bring a pot of water to a boil. Add in some salt and olive oil. Boil the pasta until AL Dante.
  • Drain the water from pasta. Reserve some pasta water for later use. 
  • In a pan, toss the pasta in about 2 cups of spinach sauce (or as needed). You can add some reserved pasta water to thin out the sauce in case needed. Serve hot with some crispy fried garlic, dried oregano and red chili flakes. 


Spaghetti in Creamy Broccoli Spinach and Walnut Sauce

Other Variations

  • Feel free to use any pasta; penne, fusili, linguine or any other variety.
  • Non vegetarians can throw in some grilled chicken for the added goodness.
  • For a more creamier texture, use heavy cream instead of milk and add some grated parmesan cheese.
  • Vegans can go for any non-dairy milk and butter. 

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