Spinach Sour Cream Pasta with Fresh Beet Pasta
Vibrant beet pasta, coated in a creamy, tangy sour cream sauce. The striking magenta hue is not only visually stunning but also hints at the earthy sweetness of the beets.
Servings 6 people
Equipment
- Philips Pasta Maker Machine optional if you want to make fresh beet pasta
Ingredients
- 12 oz dried pasta or my Homemade Fresh Beet Pasta
- ¼ cup unsalted butter cold
- 3 garlic cloves
- 1 cup spinach washed and chopped
- 1 cup sour cream
- 1 cup mozzarella cheese
- ½ tsp chicken stock powder
- salt and pepper
Instructions
- First, cook the pasta as instructed on the package. Strain the pasta but reserve the pasta water. Set them both aside. ADVANCE COOKING: instead of regular dried pasta, you can try our Homemade Fresh Beet Pasta Recipe.
- In a large skillet, heat the cold butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Lower the heat and stir in the spinach and cook for another 1 minute. Now stir in the sour cream, mixing until smooth. While it is bubble, sprinkle the mozarella cheese on top and cook for 5 minutes. Ocassionally stir it so it doesn't stick to the skillet.
- Add in your pasta to the skillet and toss to coat the pasta evenly with the sauce. If you find the sauce too thick, you can add some pasta water. Continue to cook for 2-3 minutes until the pasta is heated through.
- Transfer the pasta to serving plates. Garnish with fresh dill or parsley and grated Parmesan cheese, if desired.