Fresh Baby Spinach Pasta

We eat Indian food almost everyday at our house. You can either sympathize with me or envy me. I love Indian food- I only befriend people who have a tolerance for spice (okay maybe not, I have an embarrassingly low tolerance myself). Anyway, the majority of food is made by my mom or dad. I am not kidding when I say my dad makes the best chicken curry and mutton curry in the whole world- of course, I may be partial. His speciality is Indian, and I believe my passion for cooking comes from him. My mother is no fan of the pan- she tries to add an element of health in just about everything she cooks. And her food is delicious too, Indian of course. But eating Indian gets tiresome day after day. And every once in a while, we like to stir things up a bit (literally). Sometimes I make pastas. I have a fetish for all things pasta. I can eat pasta with just about anything, except maybe ketchup. Or other weird things. Ew. I eat it steamy, with fragrant sauce and mounds of freshly grated Parmesan. Even the worst pasta can taste good with more cheese. Being Indian, I do like to add some element of spice- chilli flakes, chilli powder, red chillies green chillies, whatever. There has to be some tongue-torching ingredient, or no one in our house will touch it. I tend to add just enough to my liking. My dad on the other hand, drenches his serving in hot sauce. Pasta, tasty as it is, can either be rich or healthy- it can’t be both. Or maybe it can… This stuff’s pretty creamy (without cream), the base being béchamel sauce (white sauce). The spinach is fresh, and the pasta can be whole-wheat. 

Start by boiling some pasta. Add some salt for flavor and some oil to prevent sticking. 
Chop up some fresh spinach. You can use frozen too. 

Saute some flour and some olive oil until combined. 

Add in the lot of spices!

Add in some cold milk…

Stir to combine- switch to a whisk if it makes life easier. 
Dump in the Spinach!
Cook for a  few minutes or until the spinach begins to wilt. 

Add in some shredded Parm and stir to combine.
Drain the pasta…

And add it to the sauce. 

Tempting, isn’t it? I can smell it from my computer screen.
Ingredients for pasta:
250 g (around 8 oz) of Pasta- your choice
1tsp salt
1 tbsp olive oil
Ingredients for sauce:
2 tbsp all-purpose flour
2 tbsp olive oil
1 tsp basil
1 tsp oregano
1 tsp chilli flakes (use the spices you like, that you have on hand- feel free to play around)
pinch black pepper
salt and pepper to taste 
2 cups whole milk
1/4 cup freshly grated parmesan cheese (or cheese of your choice)
around 200 g chopped spinach (if using frozen, thaw!)
Method:
1. Bring a pot of water to a boil, add in the pasta, salt and oil. Boil for around 10 min or until cooked.
2. In a saucepan, stir together the flour and oil. Add in the spices and continue stirring.
3. Gradually pour in the milk- if the mixture gets lumpy, switch to a whisk and lower the heat.
4. When the mixture is thick and smooth, Dump in the spinach, cooking for around 5 minutes or until it begins to wilt. 
5. Stir in the cheese until combined.
6. Add in the pasta (add less if you like a saucier dish 😉 and serve warm with more cheese. And hot sauce if you’re like my dad. 
Easy? Easy.