Kaas Spinasie Stolvis Pasta (Cheesy Spinach Hake Pasta)
Kaas Spinasie Stolvis Pasta
This cheesy spinach hake pasta was one of those gentle, comforting meals your mum made on evenings when everyone needed something warm without any fuss. The hake would poach softly in milk, breaking into tender flakes that folded perfectly into the creamy cheese sauce. The spinach wilted down to that deep green that always made the dish feel wholesome, even with all the cheese. And when the pasta came out of the oven — bubbling, golden, and smelling like pure comfort — it had that unmistakable "home" feeling.
Ingredients
- 350 g penne pasta
- 175 g spinach
- 30 g butter
- 3 tbsp plain flour
- 400 ml milk
- 500 g hake, skin removed and cut into pieces
- 100 g grated strong cheese
- Sliced tomatoes for topping (optional)
- Salt and black pepper
Method
- Preheat the oven to 180°C.
- Cook the pasta in salted water until just al dente and drain.
- Squeeze excess liquid from the cooked spinach and add to the pasta.
- In a saucepan, melt the butter, stir in the flour and cook briefly.
- Gradually whisk in the milk and cook until smooth and thick.
- Add the hake pieces and simmer for about 5 minutes until the fish is just cooked; season with salt and pepper.
- Add the spinach and cook until wilted.
- Stir in the grated cheese.
- Combine the sauce and pasta, transfer to an oven dish, top with tomato slices (optional) and extra cheese.
- Bake for about 20 minutes until golden.
- Serve with a vibrant green salad.