Tomato sauce with leaf spinach, peppers and fine potato noodles

Ingredients for 3 servings:

• 1 onion(s)
• 200 g leaf spinach, frozen
• 1 can tomatoes, chopped, 400 g
• 1 garlic clove(s)
• Salt and pepper, white
• Paprika powder, hot
• nutmeg
• 1 tsp marjoram, shredded
• 1 pepper(s), red, approx. 200 g
• 2 tbsp tomato paste
• 2 tbsp herb cream cheese
• some stock powder
• 1 tsp, levelled sugar, brown
• 1 pack of Schupfnudeln, fine, 500 g
• Margarine or butter
• Sunflower oil
• e.g. parsley, chopped

Instructions

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

vegetarian

Peel the onion and garlic and dice. Trim the bell peppers and cut into cubes approximately 1×1 cm in size. Heat the oil in a pan, add the diced onion, and fry until they begin to brown. Add the spinach leaves, then the tomatoes, garlic, marjoram, and some of the spices. Simmer for a few minutes until the spinach begins to thaw, then stir in the diced bell peppers. Simmer for 5 minutes. Meanwhile, melt the margarine or butter in a large pan and fry the potato dumplings according to the package instructions. Stir the tomato paste and herb cream cheese into the tomato sauce and season with the spices, a little bouillon powder, and the sugar. Let stand for a few minutes. Serve the tomato sauce with the spinach leaves and bell peppers on plates along with the potato dumplings. Sprinkle with chopped parsley and serve.