Roman Spaghetti

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Roman Spaghetti

Suitable for vegans
Category Main course
Serves 4
Preparation 5 mins
Cooking 12 mins

Rating: Rated 0 / 5 (0 ratings)

This classic spinach side dish works perfectly tossed through pasta for a speedy and tasty meal. For an added touch, cover the raisins in warmed sweet white wine and leave to soak for 15 minutes before you start cooking.


  • 300g dried spaghetti or linguine
  • 60g raisins
  • 2 large handfuls of herbs (tarragon, flat-leaf parsley, mint, basil and sage), finely chopped
  • zest of 1/2 large lemon
  • 250g baby spinach leaves
  • 100g mixed toasted nuts (pecans, hazelnuts, pine nuts, walnuts and Brazil nuts), roughly choppe
  • 3 tbsp extra-virgin olive oil, plus extra to serve


Stage 1

Cook the spaghetti or linguine according to packet instructions.

Stage 2

Meanwhile, set the spinach in a colander and run boiling water over the top to wilt. Once cool enough to handle, gently squeeze out any excess water.

Stage 3

Once the pasta is cooked, drain and toss in the pan with the spinach, raisins, nuts, herbs, olive oil, and some salt and pepper. Serve straight away with an extra drizzle of olive oil over the top, plus the lemon zest.

Stage 4

COOK'S TIP If you're using sage, it will need to be fried briefly until crispy, before adding to the pasta.


Roman Spaghetti


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 558g
  • Fat: 23g
  • Saturated fat: 3g
  • Protein: 16g
  • Carbohydrates: 68g
  • Sugars: 13g
  • Fibre: 7g
  • Salt: 0.08g

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