Pasta with spinach and turkey sauce

Ingredients for 2 servings:

• 200g spaghetti
• 400 g turkey meat
• olive oil
• 1 onion(s)
• 100 g cherry tomatoes
• 300 g spinach
• ¼ liter of milk
• e.g. vegetable broth, instant
• 130 g sour cream
• salt and pepper
• possibly ginger if needed
• possibly sour cream or sauce thickener
• e.g. Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the pasta according to the package instructions. Cut the turkey into strips and sauté in olive oil. Dice the onion, add to the meat, and sauté. Wash and halve the tomatoes, and add to the meat. Add the spinach to the meat and sauté briefly. Deglaze with the milk. Add the vegetable stock and sour cream and stir in. Season with salt, pepper, and ginger (you can also omit this) to taste. Simmer on low heat for a few minutes until it reaches a creamy consistency. If the sauce is too runny, stir in a little more sour cream or a tablespoon of sauce thickener. If it’s too thick, add a little more milk. Serve with the spaghetti on plates and sprinkle with Parmesan cheese. This is also a hit with children (use smaller pasta like penne or fusilli instead of spaghetti). Note: For fresh spinach, wash the spinach and cook it in hot water for about 8 minutes. For frozen spinach, thaw it and squeeze out the water.