Fusion Fettuccine (with Boursin, spinach, scallions, seaweed, and plant-based caviar)

Nancy Olah

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 3

Course: Easy Weeknight Recipes

Cuisine: Pasta

½ lb. organic fettuccine (linguini or spaghetti will also work well)
2 -3 large handfuls of fresh spinach washed, stemmed, and thinly sliced into ribbons (about 3 cup sliced spinach leaves)
5.3 ounce package Boursin room temperature
2-3 Tablespoons unsalted butter room temperature
Bunch of scallions thinly sliced
Several sheets of organic roasted nori kelp, or another seaweed, cut with scissors into thin matchsticks
2 Tablespoons Caviart orange and/or black or another vegan caviar
Freshly ground black pepper

Bring a large pot of water to a roiling boil while you assemble all your other ingredients. Add a tablespoon of kosher salt to the boiling water and add your pasta. Cook the pasta according to package directions.
Put the thinly sliced spinach into the colander. Reserve about 2 cups of the cooking water, drain the pasta over the spinach (thus cooking it in an instant), and return the pasta and spinach to the still very warm pot.
Add the softened Boursin and butter to the pasta and spinach, mixing well. Thin with some of the reserved pasta water as needed to get a creamy smooth consistency.
Plate the pasta in warm pasta bowls. On one half of the pasta, sprinkle some of the scallions, seaweed strips, and dot with the Caviart, going for a random effect. Grind some fresh ground pepper on top and enjoy!