Spaghetti with spinach and cheese cream sauce and roasted pine nuts

Ingredients for 4 servings:

• 400g spaghetti
• 100 ml whipped cream
• 200 g leaf spinach, fresh or frozen
• 10 small cocktail tomatoes
• 25 g pine nuts, natural
• 5 balls of mini mozzarella
• 5 tbsp feta cheese (mini cubes Mediterranean herbs e.g. from Patros)
• 1 pinch(s) pepper, coarse
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian, quick, easy, cheap

Boil water and cook the spaghetti until al dente. Meanwhile, thaw the spinach in a pan with a little water. Wash and halve the tomatoes. Once the spinach has thawed, or if you’re using fresh spinach, season with salt and pepper, add the cream and tomatoes, and mix. Now add the mini mozzarella balls and feta cheese cubes and wait until the cheese melts nicely and combines with the cream sauce. Meanwhile, lightly toast the pine nuts in a separate pan. Either add the spaghetti and pine nuts directly to the pan and mix everything together, or layer the pasta and sauce and top with the pine nuts (I did the latter because I had a bit too much pasta). Tip: Since Mediterranean sheep’s cheese is relatively salty and spicy, you need surprisingly few herbs for this dish. But of course, you can experiment and vary it as you please.