Creme Fraiche Pasta
Creme Fraiche Pasta
Ingredients
- 1 red onion, medium, finely chopped
- 2-3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1-2 tablespoons olive oil
- to taste salt
- to taste pepper
- 1/2 teaspoon dried herbs, (such as Italian seasoning)
- 1/2 cup creme fraiche
- 300-400 grams pasta, cooked according to package directions
- 1/4 cup pasta water, reserved from cooking pasta
- 1 handful spinach
- 1/2 cup Parmesan cheese, grated, plus more for garnish
Instructions
- 1
Finely chop the red onion, halve the cherry tomatoes, and mince the garlic.
⏱️ 5 min
- 2
Heat a large pan over medium heat. Add the olive oil. Once hot, add the chopped red onion and sauté until it softens and becomes translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Add the minced garlic to the pan with the softened onions. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the halved cherry tomatoes to the pan. Cook, stirring occasionally, until they begin to soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 5
Season the vegetables with salt, pepper, and dried herbs. Stir well to combine the seasonings.
⏱️ 1 min
- 6
Add the creme fraiche to the pan. Stir thoroughly to incorporate it with the cooked vegetables, creating a creamy sauce.
⏱️ 2 min
- 7
Add the cooked pasta directly into the pan with the sauce.
⏱️ 1 min
- 8
Ladle in 1/4 to 1/2 cup of the starchy pasta water to the pan. Stir continuously to emulsify the sauce and ensure the pasta is well-coated. Add more pasta water if the sauce is too thick.
⏱️ 2 min
- 9
Add the fresh spinach to the pasta in the pan. Stir until the spinach wilts down into the sauce, about 1-2 minutes.
⏱️ 2 min
- 10
Stir in the grated Parmesan cheese until it is melted and combined.
⏱️ 1 min
- 11
Serve the Creme Fraiche Pasta immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creme Fraiche Pasta
- 1 red onion, medium, finely chopped
- 2-3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1-2 tablespoons olive oil
- to taste salt
- to taste pepper
- 1/2 teaspoon dried herbs, (such as Italian seasoning)
- 1/2 cup creme fraiche
- 300-400 grams pasta, cooked according to package directions
- 1/4 cup pasta water, reserved from cooking pasta
- 1 handful spinach
- 1/2 cup Parmesan cheese, grated, plus more for garnish
Instructions
- 1
Finely chop the red onion, halve the cherry tomatoes, and mince the garlic.
⏱️ 5 min - 2
Heat a large pan over medium heat. Add the olive oil. Once hot, add the chopped red onion and sauté until it softens and becomes translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add the minced garlic to the pan with the softened onions. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the halved cherry tomatoes to the pan. Cook, stirring occasionally, until they begin to soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 5
Season the vegetables with salt, pepper, and dried herbs. Stir well to combine the seasonings.
⏱️ 1 min - 6
Add the creme fraiche to the pan. Stir thoroughly to incorporate it with the cooked vegetables, creating a creamy sauce.
⏱️ 2 min - 7
Add the cooked pasta directly into the pan with the sauce.
⏱️ 1 min - 8
Ladle in 1/4 to 1/2 cup of the starchy pasta water to the pan. Stir continuously to emulsify the sauce and ensure the pasta is well-coated. Add more pasta water if the sauce is too thick.
⏱️ 2 min - 9
Add the fresh spinach to the pasta in the pan. Stir until the spinach wilts down into the sauce, about 1-2 minutes.
⏱️ 2 min - 10
Stir in the grated Parmesan cheese until it is melted and combined.
⏱️ 1 min - 11
Serve the Creme Fraiche Pasta immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min