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Pasta in a creamy tomato spinach sauce


By Cooking Escapades (Visit website)



Spinach adds a different twist to this pasta. It is healthy, light and really easy to make.



Ingredients

 1 bunch spinach, cleaned and chopped

1 onion grated

6-7 garlic crushed

2 cups tomato blanched, peeled and pureed

1 1/2 cups milk

1 1/2 tsp corn flour

8-10 mushroom chopped fine (optional)

3 tbsp olive oil

2 cups pasta prepared according to package instructions



Method

 Heat the olive oil in a pan. Fry the garlic for a minute. Add the onion and fry till translucent. Add the tomato and allow it to simmer till it thicken. Add the spinach and mushrooms. Cook on high flame till the mushrooms have cooked. Reduce the heat. Mix the corn flour in the milk and add to the simmering tomato-spinach. Keep stirring till it thickens and starts bubbling. Stir in the cooked pasta. Transfer to serving plate. Sprinkle some crushed black pepper.


This is my entry to Presto Pasta Nights being hosted by Bellini Valli of More Than Burnt Toast


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