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Recipe of Spinach with Fusilli al Yoghurt

Spinach with Fusilli al Yoghurt

15 mins
15 mins
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Wash and disinfect 3 bundles of spinach, once ready to cut into the salad bowl and set aside. Cook the pasta with a piece of onion, a clove of garlic, salt and olive oil until it is aldente. Add the fusilli to the spinach, add chopped nuts, goat cheese to the fine herbs in small pieces, a fist of dried cranberries and reserve. In a small bowl or bowl add a cup of plain yogurt, half a teaspoon of sesame oil, a quarter or half a teaspoon of raspberry vinegar (to taste), a pinch of freshly ground nutmeg, a pinch of white pepper and a teaspoon mustard (I want to clarify that the mustard can be to taste, because if you like a stronger flavor will be more quantity), to finish this seasoning is added to the salad, it mixes well and enjoy it.
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6 portions
  • 2 bunches spinach
  • 1 package fusilli type pasta, La Moderna®
  • 1/4 cups cranberry
  • 1/4 cups walnut
  • 1 cup yogurt
  • 2 tablespoons mustard
  • 2 tablespoons vinegar, raspberry
  • 1 teaspoon sesame oil
  • 100 grams goat cheese with herbs
  • 1 teaspoon nutmeg
  • 1 pinch white pepper


Wash and disinfect 3 bunches of spinach. (Leave the pure leaves).
Cook the pasta, remaining al dente.
Chop the spinach, put them in a salad bowl, add the pasta, cranberries, chopped walnuts and goat cheese in pieces or crumbled.
In a small bowl put a cup of yoghurt, add the sesame oil, raspberry vinegar, mustard, nutmeg and white pepper, beat the ingredients well and add it to the salad.


Once the whole salad is well impregnated with the dressing put on top to decorate a bit more chopped nuts and some blueberries.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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