Tuscan Pasta

pasta of choice

5 oz garlic confit (150 g)

3.5 oz sun-dried tomatoes (100 g)

1 small hot pepper

5 oz cream (150 g)

2.8 oz spinach (80 g)

1.4 oz parmesan (40 g)

seasonings (salt, black pepper, paprika, Italian herbs)

pasta water

Blend garlic confit, sun-dried tomatoes, hot pepper, cream, spinach, parmesan & seasonings until smooth.

Add the sauce to a pan with hot pasta and pasta water.

Mix until silky & creamy 🤍

For garlic confit: cover peeled garlic with olive oil, add thyme or rosemary & bake at 350°F / 180°C for 45–50 min until soft and golden.