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Speedy Spaghetti with Croutons and Spinach

by Flora Shedden

This is a great dinner to chuck together last minute. Herby pasta in a creamy sauce with spinach and nutmeg croutons, it ticks all the comfort boxes. A one pan wonder and perfect for dark dreich nights.

Prep time

50 minutes

Cook time

15 minutes






Step 1

Bring a large pan of water to the boil. Add the spaghetti and a pinch of salt then cover and allow to simmer.

Step 2

Place the bread in a food processor and blitz to form fine crumbs. Spread over a tray and mix with the oil, seasoning and nutmeg. Bake in a very hot over for around 2-3 minutes or until golden in colour and fragrant.

Step 3

Once the pasta is cooked through, remove from the heat and strain. Return to the pan with the cream, cheddar, seasoning and thyme. Stir well to mix everything. Add the spinach and stir again, allowing it to wilt just a little bit.

Step 4

Serve immediately with a generous sprinkle of the nutmeg breadcrumbs.


Top Tip:

This is a great dinner to chuck together at the last minute. It ticks all the comfort boxes and is perfect for dark, dreich nights. 


  • 200g spaghetti, regular or whole wheat
  • 2-3 slice of brown bread
  • A good glug of olive oil
  • Salt & pepper
  • 1⁄2 tsp freshly grated nutmeg
  • 200ml Graham’s single cream
  • 50g Graham’s mild cheddar, grated
  • Small bunch of fresh thyme, finely chopped
  • 2 large handfuls of spinach