RECIPE & PAIRING: Spinach & ricotta conchiglie with Man O’ War Sauvignon Blanc

By Linda's Healthy Life

An easy midweek dinner of conchiglie pasta shells with a nice big portion of fresh wilted spinach and creamy ricotta cheese. Add a squeeze of lemon juice for a little extra citrus zing.

Ingredients (serves 4)

Ingredients (serves 4)

  • 400g conchiglie pasta shells
  • 500g fresh spinach
  • 2-3 cloves of garlic
  • 250g ricotta
  • 1 lemon
  • Salt & pepper
  • 1 tablespoon butter (plant-based or regular)

Recommended wine pairing:

Sauvignon Blanc - Man O' War

Fresh citrus with tropical fruit, gooseberry and a herbaceous aroma. The crisp citrus and tropical fruit flavours work beautifully with the creamy ricotta, complemented by the herbaceous aroma which is great with the spinach. Delicious!


  1. Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes until tender.
  2. Peel and finely chop the garlic cloves, then melt the butter in a separate large saucepan over a low heat and soften the garlic for 1-2 minutes.
  3. Add half the spinach to the saucepan with the garlic and cover with a lid to allow the leaves to wilt on their own. After 5 minutes, stir the spinach and add the second half until all the leaves have wilted.
  4. Remove a cup of the cooking water from the pasta and set aside. Drain the pasta and tip it into the spinach and garlic. Stir in the ricotta along with some of the reserved pasta water to loosen it a little.
  5. Season to taste with salt and pepper and a squeeze of lemon juice. Serve with a green salad and a glass of chilled Man O’ War Sauvignon Blanc.

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About Linda's Healthy Life

Linda creates nutritious vegetarian and vegan recipes for people who want to feel proud of the fresh, home-cooked dishes they put on the table.