Spinach‑Saag Rotini

Ingredients

• 150 g rotini pasta
• 200 g fresh spinach leaves
• 1/2 onion, finely chopped
• 1 tsp garam masala
• 1/2 tsp smoked paprika
• 60 ml heavy cream
• 1 tbsp vegetable oil
• to taste salt
• 1 tsp fresh lemon juice(optional)

Instructions

1. 1

   Bring a pot of salted water to boil, add the rotini and cook al dente according to package directions (about 9 minutes); drain and set aside.

2. 2

   While the pasta cooks, heat the oil in a skillet over medium heat, add the chopped onion and sauté until translucent (2‑3 minutes).

3. 3

   Add the garam masala and smoked paprika, stir for 30 seconds, then add the spinach and cook until wilted (3‑4 minutes).

4. 4

   Stir in the heavy cream, season with salt, and simmer gently for 2 minutes to thicken the sauce.

5. 5

   Combine the cooked rotini with the spinach‑saag sauce, toss to coat, and finish with a drizzle of lemon juice if using. Serve immediately.