Messicani with Spinach & Cheese Sauce
You can never have too many main course recipes, so give Messicani with Spinach & Cheese Sauce a try. This recipe covers 40% of your daily requirements of vitamins and minerals. One serving contains 832 calories, 33g of protein, and 26g of fat. This recipe serves 4. Head to the store and pick up bay leaves, butter, a generous grating of ground nutmeg, and a few other things to make it today. To use up the plain flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.
Instructions
Infuse the hot milk with the three cloves of garlic, bay leaves, thyme and a little grated nutmeg. Leave for 10 minutes. Melt the butter in a pan on a low heat, then add the flour and cook out for five minutes, stirring regularly.
Pour the infused milk mixture (strain it first to get rid of the garlic etc), little by little, into the flour and butter mix (roux), stirring all the time, with the heat on low, so it will not burn on the bottom of the pan.
Then add the pepper and bring to a slow simmer for five minutes at a slow temperature, stirring constantly, before you add the cheese.
Cook the pasta according to the packet instructions.
Wash the spinach in a colander and then pour a kettle full of boiling water over it. Once it has wilted, refresh with cold water. Squeeze as much water out of it as you can.
Chop the spinach and mix through the cheese sauce.
Mix the sauce through the cooked pasta and serve.