Pasta in creamy Spinach Sauce

• 200 gms baby Spinach leaves
• 250 ml of Creme Fraiche (I use the lighter version)
• 1 tsp garlic powder
• Salt and pepper to taste
• Cooked Spaghetti
• Olive Oil

Method:

Heat the olive oil in a pan and add the spinach leaves and salt and pepper.

The spinach will start wilting and release water, continue cooking till the water is nearly gone.

Add creme fraiche and mix well and let it simmer for a couple of minutes. I like cooking with creme fraiche as it doesn’t split.

Add the spaghetti and mix well, if the dish seems dry add water left over from cooking the pasta.

Serve hot.