Saturday, August 29, 2009

Spaghetti with Spinach & Sour Cream

My cuz-in-law Andreas first introduced us to this dish way back when he was a family newbie and visiting KL... of course, when we (S, A and me) went to the supermarket, he complained that he couldn't find the "right" spinach and sour cream so the taste wouldnt be as good. S and I didn't really get what he meant by that, because how many types of spinach (bayam as we knew it) could there be and well, yogurt could replace sour cream couldn't it? He made it again when we visited Berlin later - and it was yumz!

NOW, I totally understand - the spinach is different (I suppose the west has a diff sub-species than we do?)... Anyways, I decided to experiment if I could get the creamy spinach pasta sauce he made because I loved it. I have to say, that while mine wasn't really that close (for one, no blender to make it creamy... haha), it's pretty good. Sure makes a change from the typical tomato-based, cream-based and olios.

Spaghetti with Spinach & Sour Cream
1 bag of baby spinach
A couple of slices of double-smoked shaved ham - chopped
1/2 onion - chopped
2 - 3 tablespoons sour cream
Olive oil

1. Cook the spaghetti (acc to instructions on packet if you don't know how by now). Keep some of the water aside before draining it.
2. Heat olive oil in pan and saute onions and ham. Add in about 1/4 cup of the "spaghetti" water.
3. Add spinach and stir until wilted. Add in sour cream and stir. Leave to cook down for about 3 minutes.
4. At this point, If you have a blender, use it to cream the spinach into a sauce. If you don't, use a ladle or masher and physically break up your spinach into the cream sauce.
5. Serve sauce with spag! Top with shaved cheese if you like.

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