John Myers
Contents
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Ingredients
- 150 g Pappardelle
- 200 g Fresh spinach leaves
- 100 g Danablu cream setting
- 100 ml Sour cream
- 100 ml Vegetable broth
- 100 ml White wine
- 0,25 Diced onion
- 1 Egg yolk
- 2 Garlic cloves chopped
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- 1 shot Olive oil
Instructions
- Clean the spinach, cut off the stalks, scald with hot water and drain in a colander.
- Cook the pasta in salted water after the specified cooking time, drain and drain in the sieve.
- Heat the oil in a saucepan. first let the onion and then the garlic go translucent on a low flame. Stir in the spinach and cook briefly. Deglaze with the wine.
- Stir in the crumbled cheese. Mix the vegetable stock with the cream and the egg yellow, season with salt, pepper and nutmeg and mix everything together.
Nutrition
Serving: 100gCalories: 167kcalCarbohydrates: 14.6gProtein: 6.3gFat: 8.1g
