Vaguely Greek and supremely cheesy. One for the carbonara enthusiasts. Serve with Greek salad to make it earn it's name a bit more. Maybe smash the plate after.
I served with garlic bread but in hindsight it didn't need it. You need salad to cut through the cheese. But look at the cheeeeeessseeeee.
Ingredients
500g pasta
4 cups spinach, chopped
4 cups rocket, chopped
1 cup fresh parsley leaves and stems, chopped
6 spring onions, sliced, whites and greens separated
2 tbsp unsalted butter
4 garlic cloves, chopped
200g cream cheese, cut into cubes
100g mozzarella, grated
100g Greek feta, crumbled
Salt
Black pepper
Method
Heat the oven to 160C.
In a bowl toss the chopped spinach, rocket, herbs and spring onion greens with 2 tsp salt and some black pepper.
Squeeze the mixture with your hands to wilt, then set aside.
Cook the pasta, reserve 1 cup pasta water, drain and set aside.
Melt the butter in a large pan over medium heat.
Add the spring onion whites, garlic and a pinch of salt and sauté until softened.
Add the cream cheese and pasta water and stir until smooth.
Stir in the wilted greens, half the mozzarella and half the feta until combined.
Stir in the pasta until combined.
Transfer to a baking dish, then top with remaining mozzarella and feta.
Bake until the sauce is bubbly and the top has browned in spots, about 15 mins.
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