Easy Spinach Pasta

I found a great recipe for creamy spinach pasta, and made it great with a few tweaks of my own, this is so easy it takes about 15-20 minutes from start to finish.

Spinach Cream Sauce

1-250 gram pkg cream cheese
1 cup half and half, (you can substitute evaporated, or creamy soy milk if you don't want to use cream)
1/4 cup grated Romano cheese
3 cloves garlic, minced
3 tablespoon fresh parsley, chopped
3 tablespoons fresh basil, chopped
3 tablespoons chopped dried tomatoes
1/2 teaspoon salt
1/2 teaspoon nutmeg, grated
Fresh ground pepper

Put all ingredients into food processor, process until the cheese is smooth.

1-400 gram bag of baby spinach, washed and dried
1-500 gram bag of your favourite pasta

Cook pasta to your taste in a large pot, drain most of water,(leaving about 1/4 cup) return all to pot, add the spinach stir, put the lid on, the steam from the pasta and remaining water should wilt the spinach, after 4-5 minutes add some of the sauce from the processor bowl, stir, put the lid on pot, wait another 4-5 minutes stir, by now you should be getting that creamy saucy pasta that we all love, if it is still a little watery, put the pot on low heat for a couple of minutes, what should happen if you have cooked the pasta until just done, the drained pasta should still cook a little more and absorb the sauce, making it nice and creamy, (in the same way as KD does). Add a little more grated Romano or Parmesan cheese and another crack or two of black pepper.

Enjoy with chicken, or any other meat. We used leftover meatballs from the meatball with romesco sauce, just the meatballs not the sauce, which I reserved for another dinner sandwich, heat up the meatballs, toss together with the pasta and spinach sauce, it should turn a little pink with the bits of sauce that clung to the meatballs, it is delicious, no added flour, or other thickening agent used. Reserve the remaining creamy sauce in freezer.