Pasta with Spinach and Melting Brie


Preparation info

  • Difficulty


  • Serves


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • a knob of butter
  • 175 g (6 oz) baby spinach
  • salt and pepper
  • a pinch of freshly grated nutmeg
  • 200 ml (7 fl oz) crème fraîche
  • 400-500 g (14-18 oz) dried pasta
  • 225 g (8 oz) Brie, very thinly sliced into lengths
  • olive oil, for drizzling


  • Melt the butter in a large deep frying pan. Once sizzling, add the spinach leaves and turn in the pan for a minute until wilted. Season with the salt, pepper and nutmeg. Add the crème fraîche.
  • While making the sauce, cook the pasta until tender. Drain and add to the finished sauce before checking the seasoning.
  • Preheat the grill. Place the pasta in a large ovenproof dish and lay the Brie slices over the top. Place under the grill and warm the Brie until it melts into the pasta. Finish with a drizzle of olive oil and a twist of pepper.