Pasta with spinach and cheese sauce and cocktail tomatoes

Ingredients for 2 servings:

• 250 g pasta, e.g. spinach tagliatelle
• 30 g margarine
• 1 small onion(s), diced
• 1 small chili pepper(s), pitted, finely diced
• 2 cloves garlic, finely diced
• 25 g flour
• 200 ml milk
• black pepper
• Salt
• 1 pinch of nutmeg
• 180 g leaf spinach, frozen, in portion cubes
• 80 g Camembert(s), aromatic
• 4 cocktail tomatoes
• Parmesan, freshly grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

with aromatic Camembert and light chili spice

Cook the pasta in plenty of salted water. For the sauce, briefly sauté the diced onion, chili pieces, and garlic in the margarine, dust with flour, and whisk in the milk until a creamy sauce forms. Season with pepper, salt, and nutmeg. Thaw the spinach cubes in the margarine, then add the sliced ​​Camembert and let it melt. Finally, warm the quartered cherry tomatoes in the sauce. Drain the pasta and serve with the sauce and sprinkle with freshly grated Parmesan cheese.