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Pasta with spinach bechamel

Vegetables30 minutes4 people330 calories
1/52/53/54/55/5 (49 votes)
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By Ascen Jimenez

You are not going to believe it but this pasta with bechamel spinach is my little daughter's favorite. He loves it! And it is curious because, because of the color, no one would say that it could be attractive to a girl of almost two years ... Luckily, these little ones do not stop surprising us.

I share this recipe with you because now is when we find the spinach at its best and at the best price, at least in my area. With them we can make a wide variety of dishes: soups, Rice dishes… Or take them raw, in a salad.

It is good to remember that this vegetable is not recommended for babies under one year of age due to its high content in nitrates (like all green leafy vegetables). And if the little one is between 1 and 3 years old, it is best not to give more than one serving a day for the same reason.

Pasta with spinach bechamel

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The spinach bechamel is prepared in Thermomix in a very simple way. In this case we make it with fresh spinach and it will serve us to prepare a very rich pasta dish that even the little ones like.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Calories: 330
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 320 g pasta
  • 30 g of extra virgin olive oil
  • 1 garlic clove
  • 330 g of fresh spinach
  • 50 g flour
  • 500g milk
  • Nutmeg
  • Sal Island
  • Grated cheese

Preparation

  1. If we do not have grated cheese, we start the recipe by grating it with a few turbo strokes. We take out and reserve.

  2. Without washing the glass, add the oil and garlic. We program 3 minutes, varoma temperature, speed 3 1/2. We lower with the spatula what has remained on the walls of the glass.

  3. Next we have to add the spinach with the machine in motion. For this we program 5 minutes, left turn, spoon speed and we are introducing the spinach through the mouth.

  4. At the end of the time we add the flour and program 1 minute, 100º, speed 2 1/2. Add the milk and nutmeg and program 7 minutes, 100º, speed 1/2.

  5. To cook the pasta, we put a saucepan with water on the fire. We salt the water when it starts to boil and we add our pasta. We follow the manufacturer's instructions to know the cooking time.

  6. We mix our bechamel with the freshly cooked pasta and put it in a baking dish. We put the grated cheese on the surface and we gratin it. In a few minutes, when we see that the cheese begins to brown, we will have our plate ready to take it to the table.

  7. It will be very hot so, especially if it is for the little ones, let it rest a little.

More information - Spinach soup with leek and coconut milk, Spinach and mushroom risotto


Discover other recipes of: Rice and Pasta, Salads and Vegetables

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  1.   Monica Perez Santos said
    ago 7 years

    Spinach is not crushed at any time?

    Reply to Mónica Pérez Santos
    1.    Ascen Jimenez said
      ago 7 years

      Hello Monica,
      They are crushed without realizing it, when making the bechamel.
      A hug!

      Reply to Ascen Jiménez
    2.    Montse said
      ago 7 years

      Hello Monica,

      In step 4 did you take the turn to the left?
      If you follow the recipe, you will see that in the end it is crumbled.
      I have had problems in crushing the garlic that a part has been too whole doing it in the way that the recipe explains. And I have found the bechamel a bit sweet, by not adding salt; but this has an easy solution. What has surprised me is that point 3 does not set the temperature, but there is nothing bad at the end and it is an easy way to eat pasta with vegetables.

      Reply to Montse
      1.    Ascen Jimenez said
        ago 7 years

        Thanks Montse!

        Reply to Ascen Jiménez
  2.   Jose Olmedo Illueca said
    ago 7 years

    Delicious!!!

    Reply to Jose Olmedo Illueca
  3.   Manuel Benito said
    ago 7 years

    I love this recipe because the vegetables are completely raw, so the vegetables retain all their vitamins

    Reply to Manuel Benito
    1.    Ascen Jimenez said
      ago 7 years

      Thanks Manuel,
      They end up cooking a little when preparing the béchamel but it is true that they "suffer" much less than if we cook and / or sauté them ...
      A hug!

      Reply to Ascen Jiménez