Spaghetti in Creamy Broccoli Spinach and Walnut Sauce

By -
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. 

Can't make now?? Pin here for later...



Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint ...
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an...
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp ...
Read more

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po...
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y...
Read more

Dhaba Style Besan ki Phulki wali Kadhi

By -
Image
Kadhi is a popular delicacy from the Indian cuisine that is made using gram flour and yogurt as a base. Having said that, the recipe of this luscious and beautiful curry differs from region to region and from every household to household. Coming from the Punjabi family, for us, Kadhi Pakoda has always meant a sour and spicy kadhi, which essentially has the soft onion or palak/spinach fritters dunked into the luscious gramflour-yogurt gravy. And I guess, most of the Punjabi households make the kadhi in a similar manner...  However, if you have ever had kadhi at a dhaba or a street-side restaurant, you would have noticed that the pakodas added in the kadhi doesn't make use of onions, spinach or any other vegetable.  The pakodas are more like phulkis (plain and soft gramflour dumplings), which are spiced with just a handful of spices and some ginger for the rustic flavor. Despite of that the kadhi is simply delectable and the spicy tadka with whole lots of crushed dhaniya see...
Read more

Chicken Rara | Rara Chicken | Rara Murgh

By -
Image
Chicken Rara or Murgh Rara is a popular North Indian chicken curry preparation wherein chicken is cooked and served in a spicy and lip-smacking chicken mince gravy. A proper restaurant style dish, it is best enjoyed with some hot phulka or plain boiled rice. Let's see how it is made... OTHER CHICKEN RECIPES TO TRY... KASHMIRI STYLE CHICKEN YAKHNI CHICKEN KEEMA MATAR MASALA CHICKEN SHAAMI KEBAB INGREDIENTS Chicken (on bone, curry cut) - 500 grams Chicken mince - 300 grams Finely chopped onions - 3 medium Finely chopped green chilies - 3 to 4 Pureed tomatoes - 3 medium Ginger paste - 1 tbsp Garlic paste - 2 tbsp Ghee - 2 tbsp Cooking oil - 2 tbsp Curd - 1/2 cup Salt - to taste Turmeric powder - 1/2 tsp Kashmiri red chili powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Cumin seeds - 1 tsp Bay leaf - 2 Cloves - 4 to 5 Black pepper corns - 8 to 10 Black cardamom - 1 Green cardamom - 3 to 4 Kas...
Read more