PASTA SGOMBRO E CREMA DI SPINACI | FoodVlogger

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cook pasta in salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a skillet over medium heat; add chopped onion and sauté until translucent, about 3-4 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Pour in white wine and let it simmer until reduced by half, about 3-5 minutes.

Stir in heavy cream and bring to a gentle simmer; season with salt and black pepper.

Add cooked mackerel, breaking it into chunks; stir gently to combine.

Incorporate spinach and cook until wilted, about 2-3 minutes.

Add capers and red pepper flakes for heat; mix well.

Combine the pasta with the sauce, adding reserved pasta water as needed for creaminess.

Finish with a squeeze of lemon juice and chopped parsley.

Serve hot, topped with grated Parmesan cheese.

Cooking Techniques

Spice Level:

Allergens