Spinach Pasta

This was delicious! As always, of course, because I only showcase our delicious meals and never speak of our in progress recipes. Our inspiration came from Chef John always making béchamel seem easy to make, and he's right! One part butter/margarine, one part flour, fast whisking and then you add as much milk as you want to the consistency you desire. Just check out Chef John's video, you'll see.

Ingredients
225g rigatoni (any type of pasta will do)
3 tbsp margarine
3 tsbp all-purpose flour
1 cup milk
pinch of salt, if not using salted margarine
pinch of cayenne
1/2 tsp black pepper
1/8-1/4 tsp nutmeg
1/2 tsp onion powder
1/2 tsp garlic powder
1 1/2 cup frozen spinach, thawed and patted dry-ish

Method
1. In a medium pot, bring water to a boil to cook the pasta.
2. In the meantime, in a large frying pan, melt the butter on low-medium heat.

3. Once the butter is melted, add the flour and whisk vigorously until combined and no longer clumpy. 

4. Add the milk and keep whisking.

5. Add the spices for flavour.

6. Add the spinach and mix well. Taste and adjust the seasoning.

7. Add pasta and mix well.

8. Top with parmesan cheese and serve.

Enjoy!