Simple Spinach Peperoncino in 15 mins

Make spinach peperoncino like a chow mein! Pasta is cling with mildly spicy and garlicky sauce, so fragrant, and it takes only 15 minutes to serve.

Keys: Butter and Bouillon Powder

Here’s my version of peperoncino when I don’t want to think.

I have never used spinach as the main ingredient of a peperoncino. In fact, it might be better to make it into puree if using. But today I was in lazy mode. So, let’s do it in a simple way – stir-fry like a chow mein, with butter and vegetable bouillon powder added. I found that the pasta was richer in flavour and more delicious.

Ingredients

Serves 2

• 160 g spaghetti
• 250 g baby spinach
• 3 large mushroom, sliced
• 4-5 cloves garlic, sliced
• ½ onion, sliced
• 1 dried chilli, deseeded
• 3 tbsp olive oil
• 10 g butter
• ⅓ tsp salted vegetable bouillon powder
• salt and pepper to taste

How to Make Simple Spinach Peperoncino in 15 mins

1. Cook pasta in salted water according to the instructions.
2. Heat 3 tbsp olive oil in a pan, sauté onions, garlic and chilli over low heat until the onions turned translucent.
3. Add mushroom, season with a pinch of salt and cook for a further 2-3 mins. Then add the spinach and put the lid on to let the spinach wilts.
4. Stir in the butter for a fragrant, glossy and thicker sauce. The spinach should have released a significant amount of water by this time, so you don’t have to add pasta water. Add the vegetable bouillon powder to season.
5. Stir in the pasta and give it a quick stir, to make the sauce emulsify and become milky. Add more salt and pepper if needed. Freshly grate some cheese on top would be a nice touch.