Macaroni with spinach and peppers in cheese sauce

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 bell pepper(s), red
• 300 g fresh leaf spinach
• 1 tbsp olive oil
• 100 g Parmesan cheese
• ½ tsp flour
• 150 ml vegetable stock
• 150 ml milk
• n. B. Salt and pepper, black, freshly ground
• 500 g macaroni, short

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the onion and garlic clove and dice both finely. Halve the bell pepper, trim and rinse, pat dry with kitchen paper, and dice. Sort and trim the spinach, wash, and spin dry. Heat the olive oil in a wok and sauté the diced onion and garlic until translucent. Then add the diced bell pepper and fry for about 3 minutes. Then add the spinach and let it wilt. Grate the Parmesan cheese. Dust the vegetables in the wok with the flour and sweat briefly. Then deglaze with the vegetable stock and milk. Stir in half of the grated Parmesan cheese and simmer for about 1 minute. Season with salt and pepper. Cook the macaroni in boiling salted water until al dente. Drain and toss with the sauce in the wok. Arrange on plates and serve sprinkled with the remaining grated Parmesan cheese.