Description
This Stovetop Fusilli with Spinach, Peas & Gruyère is a creamy, comforting pasta dish perfect for a quick weeknight dinner. Cooked entirely on the stove, tender fusilli pasta is combined with vibrant peas and nutrient-rich baby spinach, all enveloped in a luscious cream and Gruyère cheese sauce spiced with garam masala for a subtle warm kick. Ready in just 10 minutes and serving six, this recipe balances indulgence and wholesome veggies effortlessly.
Ingredients
Pasta and Vegetables
- Kosher salt (as needed)
- 1 pound regular or whole-wheat fusilli
- 1 ½ cups fresh or frozen peas
- 10 ounces baby spinach (10 cups loosely packed, coarsely chopped)
Sauce
- ½ cup heavy cream
- 9 ounces Gruyère cheese (grated, about 2 ¼ cups)
- ⅛ teaspoon garam masala
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta and Peas: In a large pot, bring well-salted water to a boil. Add the fusilli and cook until it is just shy of al dente, roughly 1 minute less than the package recommends. If using fresh peas, add them to the pot 3 minutes before the pasta finishes cooking; for frozen peas, add 1 minute before the end. Drain the pasta and peas, then set them aside.
- Prepare the Creamy Sauce: Return the empty pot to the stove over medium-high heat. Pour in the heavy cream and cook, stirring occasionally, until it thickens, bubbles, and reduces by about half, which takes 2 to 3 minutes.
- Combine the Ingredients: Gradually add the grated Gruyère cheese to the pot, whisking continuously until it fully melts into the cream. Stir in the chopped baby spinach and allow it to wilt. Finally, return the cooked pasta and peas to the pot and mix everything together thoroughly. Season with ¾ teaspoon of salt, the garam masala, and freshly ground black pepper to taste.
Notes
- Use whole-wheat fusilli for a higher fiber content and nuttier flavor.
- Adjust salt according to taste, especially if using salted butter or salty cheese variations.
- Garam masala adds a delicate warmth—feel free to omit or substitute with black pepper for a more traditional flavor.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Ensure cheese is finely grated to help it melt smoothly in the sauce.
- Fresh peas provide a sweeter bite but frozen peas work well when fresh are out of season.
- Serve immediately for best texture and flavor; leftover pasta can be gently reheated on the stovetop with a splash of cream or water.
