Ribbon noodles with chard and ginger sauce

Ingredients for 2 servings:

• 300 g tagliatelle pasta
• 1 onion(s)
• 1 clove(s) garlic
• 1 piece(s) ginger, size as desired
• 1 bunch of chard
• 500 ml vegetable stock
• 150 g crème fraîche
• Cherry tomatoes
• Parmesan
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

It doesn’t always have to be tomato sauce

Cook the pasta according to the package instructions. Peel and chop the onion, garlic, and ginger. Remove the green leaves from the light-colored stalk of the chard and chop roughly. Sauté the onions in a little oil, then add the garlic and ginger. Sauté everything briefly. Add the chard and cover with the vegetable stock. Depending on the size of the chard, some stock may remain. The chard should just cover the pan. Simmer everything with the lid closed for 10 minutes. Then puree well. Serve the pasta and spoon the sauce on top. Garnish with cherry tomatoes and Parmesan cheese, then season with salt and pepper. Tip: If the sauce is too thin, you can thicken it with a light roux.