Curry cream noodles with vegetables

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 6 garlic cloves
• 1 onion(s)
• 30 g butter
• 2 tbsp curry powder
• 250 ml milk
• 200 ml cream
• salt and pepper
• 400 g vegetables in total (leek, zucchini, carrots)
• 3 cubes of leaf spinach, frozen

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the noodles until al dente. Peel and finely chop the garlic and onion. Trim and finely chop the vegetables and blanch them in boiling salted water, then remove them. Sauté the garlic and onion in butter and add the curry powder. Add the frozen spinach cubes and cook for 5 minutes. Add the milk and cream and bring to a boil. Season and add the blanched vegetables. Reduce heat to low and cook for another 10 minutes. Serve with the noodles.