20 April, 2016

Creamy Pesto Mac with Spinach

Posted in : italian, Pasta, Vegetarian on April 20, 2016 by : wendland99

• 2 cups uncooked macaroni $0.50
• 2 Tbsp butter $0.22
• 2 Tbsp flour $0.02
• 2 cups whole milk $0.60
• ½ cup grated Romano or Parmesan $0.53
• ¼ cup basil pesto $1.33
• ½ tsp salt $0.02
• Freshly cracked pepper $0.03
• ½ lb. frozen spinach $0.80

1. Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni noodles. Boil for 7-10 minutes, or until al dente. Drain the macaroni in a colander.
2. While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
3. Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
4. Whisk the Romano (or Parmesan) and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
5. Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.

STEP BY STEP PHOTOS

Okay, so I forgot to get a shot of the pasta cooking, but we all know what that looks like, right? Just imagine large pot of water boiling, then me pouring in 2 cups of uncooked macaroni noodles. Boil that imaginary macaroni for 7-10 minutes, or until it’s al dente (tender but not mushy). Drain the pasta in a colander. Also thaw 1/2 lb. spinach and then squeeze out some of the excess water. It doesn’t have to be bone-dry, just make sure it’s not sopping wet.

While the macaroni is cooking, you can start the sauce. Place 2 Tbsp butter and 2 Tbsp flour into a small sauce pot. Heat them over a medium flame while stirring…

Until it forms a creamy paste and starts to bubble up. Once bubbling, continue to stir and cook for about a minute. This mixture is called a roux (this is a blonde roux, in particular) and is used to thicken the sauce. Cooking it for a minute or so slightly toasts the flour so that you don’t have that raw paste-like flavor to your sauce.

Whisk in two cups of whole milk. Let the mixture come to a simmer, whisking occasionally to make sure the milk doesn’t scorch on the bottom.

Once the milk starts simmering, that’s when the roux magic happens. The milk will thicken slightly. It won’t be as thick as a cheese sauce at this point, but it should have noticeably more body. Turn the heat off.

Whisk in 1/2 cup grated Romano or Parmesan. The cheese will help thicken the sauce even more. I accidentally grabbed Romano instead of Parmesan the last time I was at the store, but Parmesan will also work. I think Parmesan has a slightly more bold flavor.

Then whisk in 1/4 cup basil pesto.

Finally, season the sauce with salt and freshly cracked pepper. You want the sauce to be pretty heavily seasoned because it will taste less concentrated once the pasta and spinach are stirred in. I used 1/2 tsp salt and about 5-10 cranks of a pepper mill.

Return the cooked and drained pasta to the large pot it was cooked in, add the thawed and squeezed spinach, then pour the creamy sauce over top.

Then stir all that creamy pesto goodness together. Oh my.

 

I’ll just say it one more time, then leave it there… Creamy Pesto Mac with Spinach–OH MY.

 

Source: Creamy Pesto Mac with Spinach – Budget Bytes