Stovetop Fusilli with Spinach, Peas & Gruyère Dinner Recipe
This easy stovetop fusilli recipe is a comforting dinner option featuring spinach, peas, and Gruyère cheese, with a touch of garam masala for a unique flavor twist. Perfect for a quick and satisfying meal, it comes together in just 10 minutes, making it an ideal choice for busy weeknights or as a side dish.
Equipment
- Large pot
- Whisk
Ingredients
- Kosher salt as needed
- 1 pound regular or whole-wheat fusilli
- 1 ½ cups fresh or frozen peas
- ½ cup heavy cream
- 9 ounces Gruyère cheese grated (2 ¼ cups)
- 10 ounces baby spinach 10 cups loosely packed, coarsely chopped
- 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's just shy of al dente, roughly 1 minute less than what the package recommends. If you're using fresh peas, add them to the pot 3 minutes before the pasta is done. For frozen peas, add them 1 minute before the pasta finishes cooking. Drain the pasta and peas, then set them aside.
- Prepare the Creamy Sauce: Place the empty pot back on the stove over medium-high heat. Pour in the heavy cream and cook until it thickens, bubbles, and reduces by about half. This should take 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, allowing it to wilt. Finally, return the cooked pasta and peas to the pot, mixing everything together. Season the dish with ¾ teaspoon of salt, the garam masala, and a sprinkle of freshly ground black pepper to taste.
Notes
- Feel free to substitute Gruyère with cheddar, gouda, or young pecorino.
- You can replace garam masala with chile powder, nutmeg, or cumin for different flavor profiles.
- This dish pairs well with grilled steak or roasted chicken for a heartier meal.
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