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Linguini with Spinach, Basil & Walnut Sauce


  • 500 g frozen spinach
  • 50 g walnuts, chopped coarsely
  • 200 ml milk
  • 180 ml cream
  • 30 ml melted butter
  • 30 ml cake flour
  • 1 clove garlic, finely grated or crushed
  • 65 ml chopped basil
  • 500 g fresh or good quality packaged linguini
  • olive oil
  • salt and milled black pepper
  • grated or shaved Parmesan cheese, to serve


Cook the spinach lightly, drain and squeeze very dry. Set aside.

Heat a saucepan and fry the nuts until lightly toasted. Add the milk, cream and spinach. Bring gently to a boil. Combine the butter and flour and add to the spinach mixture, stirring until thickened. Stir in the garlic and basil and remove from heat, but keep warm.

Cook the linguini as directed, drain, toss in a little oil and season. Stir in the spinach sauce, season with pepper and serve with Parmesan.

Serves 6