Spinach & Mascarpone Spaghetti

This recipe works in combination with: Greek Style Couscous, Grilled Veg & Houmous Wraps, New Potato Salad, Sun-dried Tomato Pasta.

Spaghetti tossed with a fresh spinach and mascarpone sauce and topped with Parmesan.


  • 250g of mascarpone cheese
  • 400g of spinach leaves
  • 1 tbsp vegetable oil
  • 200g of value spaghetti
  • 1 tbsp margarine/butter
  • 2 cloves of garlic, finely sliced
  • 8 tsp grated Parmesan
  • Serves: 4
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Price per person: £1.20
  • Store cupboard: Basic
  • Calories per serving: 492
  • 5-a-day per serving: 1.3
  • Print Recipe
Spinach & Mascarpone Spaghetti photo

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  1. Cook the spaghetti according to the packet instructions.
  2. Meanwhile, heat the oil and margarine/butter in a saucepan and gently fry the garlic for 1-2 minutes. Add the spinach and 2 tbsp cooking water, cover and cook for 2 minutes, or until wilted. Mix in the mascarpone and 4 tsp Parmesan cheese.
  3. Season to taste with salt and pepper and serve each portion topped with 1 tsp Parmesan cheese.

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