Sun-dried Tomato Pasta with Spinach and Basil

NEEDED: Pot for cooking pasta, food mixer/blender (or knife to chop very fine), cheese grater.

PREP TIME
5 mins
COOKING TIME
15 mins
TOTAL TIME
20 mins

INGREDIENTS
500 grams pasta
1 (250 grams) jar oil packed sun-dried tomatoes
1 cup fresh basil leaves, plus more to serve
¼ tsp Asafoetida
¼ tsp. Cayenne pepper or red pepper flakes
¼ tsp black ground pepper
3 cups fresh baby spinach
¼ cup shredded/grated Old Brugge vegetarian (microbieel rennet)  cheese (when in Belgium) (Make sure the Old Brugge vegetarian (microbieel rennet) cheese is very old and hard, otherwise use the bottom and sides), plus more to serve.
salt

INSTRUCTIONS

Cook the pasta according to the package directions until al dente, about 6/7 minutes.

Pulse the tomatoes and their oil, asafoetida, basil, and cayenne pepper, in a food mixer or blender.

Drain the pasta, reserving 1 cup of the cooking water.

Return the pasta to the heat and stir in the spinach, sun-dried tomato pesto, and reserved cooking water. Stir until the spinach has wilted slightly. Then add the parmesan cheese.

Serve with a little salt, chopped basil and grated old Brugge vegetarian cheese, if desired.