{"id":125,"date":"2012-11-28T20:21:00","date_gmt":"2012-11-28T20:21:00","guid":{"rendered":"https:\/\/thelovefood.pt\/2012\/11\/linguini-cremoso-com-espinafres-e-amendoas.html\/"},"modified":"2025-11-26T13:46:29","modified_gmt":"2025-11-26T13:46:29","slug":"linguini-cremoso-com-espinafres-e-amendoas","status":"publish","type":"post","link":"https:\/\/thelovefood.pt\/en\/2012\/11\/28\/linguini-cremoso-com-espinafres-e-amendoas\/","title":{"rendered":"Linguini cremoso com espinafres e am\u00eandoas"},"content":{"rendered":"
(scroll down for recipe in English)<\/i><\/div>\n
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Cremoso, crocante, perfeito para envolver o palato e esquecer o frio que faz l\u00e1 fora!<\/i><\/span><\/div>\n

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Receita para 2 pessoas<\/span><\/b><\/div>\n
Linguini para 2 pessoas<\/span><\/div>\n
400 gr ou 500 gr de espinafres frescos ou congelados<\/span><\/div>\n
1 dente de alho picado<\/span><\/div>\n
1 pitada muito generosa de pimenta preta<\/span><\/div>\n
1 pitada de noz moscada<\/span><\/div>\n
200 ml de natas de soja (creme de leite, para os brasileiros)<\/span><\/div>\n
Uma m\u00e3o de am\u00eandoas laminadas (ou pinh\u00f5es)<\/span><\/div>\n
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Coza o linguini numa panela cheia de \u00e1gua salgada.<\/span><\/div>\n
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Numa frigideira larga, salteie os espinafres. Se usar congelados, deixe-os descongelar na frigideira. S\u00f3 depois de completamente descongelados \u00e9 que adiciona um fio de azeite, o alho picado, a pimenta preta e a noz moscada (pimenta preta e noz moscada s\u00e3o os best buddies<\/i>dos espinafres!).<\/span><\/div>\n
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Se estiverem frescos, \u00e9 s\u00f3 deit\u00e1-los sobre um fio de azeite com o alho picado e deix\u00e1-los reduzir, mexendo frequentemente. Quando estiverem murchos, adicione a pimenta preta e a noz moscada. Deite as natas de soja e envolva tudo muito bem, em lume brando. Tempere com sal. <\/span><\/div>\n
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Escorra o linguini e junte-o aos espinafres na frigideira. Envolva. Prove e ajuste os temperos (eu gosto de juntar mais uma pitada de pimenta preta).\u00a0<\/span><\/div>\n
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Numa frigideira pequena, aque\u00e7a as am\u00eandoas temperadas com um pouco de sal at\u00e9 estarem douradas. Cuidado para n\u00e3o queimarem!<\/span><\/div>\n
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Deite as am\u00eandoas sobre o linguini.<\/span><\/div>\n
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Mergulhe!<\/span><\/div>\n
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\u00a0<\/i><\/span><\/div>\n
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Creamy linguini with spinach and almonds<\/i><\/b><\/span><\/div>\n
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Creamy, crunchy, perfect to please your palate while you forget about the cold outside!<\/i><\/span><\/div>\n
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Recipe for 2<\/b><\/i><\/span><\/div>\n
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Linguini for 2<\/i><\/span><\/div>\n
400 or 500 grams of fresh or frozen spinach<\/i><\/span><\/div>\n
1 clove of garlic, chopped<\/i><\/span><\/div>\n
1 (very generous) pinch of black pepper<\/i><\/span><\/div>\n
1 pinch of nutmeg<\/i><\/span><\/div>\n
200 ml of soy cream<\/i><\/span><\/div>\n
a handful of sliced almonds (or pine nuts)<\/i><\/span><\/div>\n
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Cook the linguini in a pan full of salty water.<\/i><\/span><\/div>\n
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In a big frying pan, saut\u00e9 the spinach. If it is frozen, let it defrost in the pan. Add the olive oil, the chopped garlic, the black pepper and the nutmeg only when the spinach is completely unfrozen (these spices are spinach\u2019s \u00a0best buddies!).<\/i><\/span><\/div>\n
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If the spinach is fresh, just spread them over a bit of olive oil with the chopped garlic. Let it reduce while stirring frequently. When it is wilted, season it with salt, the black pepper and the nutmeg. Pour in the soy cream and mix it all very well in low heat.<\/i><\/span><\/div>\n
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Drain the linguini and add it to the spinach in the pan. Stir well. Taste and adjust the seasoning accordingly (I like to add a bit more of black pepper).<\/i><\/span><\/div>\n
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Separately, in a small frying pan, heat the almonds seasoned with salt, until they become golden. Be careful so that they don\u2019t burn!<\/i><\/span><\/div>\n
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Sprinkle the almonds over the linguini.<\/i><\/span><\/div>\n
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Dive in!<\/i><\/span><\/div>","protected":false},"excerpt":{"rendered":"

(scroll down for recipe in English)   Cremoso, crocante, perfeito para envolver o palato e esquecer o frio que faz […]<\/p>\n","protected":false},"author":1,"featured_media":160138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[14],"tags":[85,93],"class_list":["post-125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-com-legumes","tag-legumes","tag-massas"],"_links":{"self":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/comments?post=125"}],"version-history":[{"count":1,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/125\/revisions"}],"predecessor-version":[{"id":160140,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/125\/revisions\/160140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/media\/160138"}],"wp:attachment":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/media?parent=125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/categories?post=125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/tags?post=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}