Spinach Linguine Gratin

spinach nudel auflauf

The other day, I had a feeling that my oven was complaining about feeling worthless and not spending so much time together anymore 😉 Obviously, I had to comfort him, and the result was this marvellous spinach gratin!

This is a recipe I tried only once before, and even though I liked the taste a lot, I never got around to doing it again. But now, that I did, I was immediately reminded what I liked about this dish in the first place. One special feature of this gratin is that it is really moist in texture and then you have the crispy roasted walnuts in between, which give the dish just the perfect kick and turn it from boring into tasty 🙂 Also it is a really good winter dish, because you don’t need that many fresh vegetables, apart from lettuce for a side dish maybe.

So, here is how to make the gratin:

Ingredients (serves 4):

600 g spinach (frozen)
300 g Linguine or Tagliatelle
40 g butter
2 medium sized onions, finely chopped
2 cloves of garlic
150 g sour cream
10-12 chopped walnuts
150 g grated cheese
4 tbsp breadcrumbs

Boil the pasta. Start thawing the spinach, in the meantime fry the onions in the butter in a pot. Add the spinach once the onions are yellow, golden. Chop the garlic and add to the spinach together with the sour cream. Season with salt, pepper and nutmeg. Preheat the oven to 200°C.

Grease a gratin dish. Put in one layer of pasta, one layer of spinach, walnuts, cheese, and repeat until all the ingredients are used up. Sprinkle the surface with a mixture of breadcrumbs and cheese and some flakes of butter. Bake the gratin for 30-35 minutes.

Serve with baguette and salad.


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