Penne in spinach puree with mozzarella

Ingredients for 4 servings:

• 350g penne
• 500 g spinach, frozen, pureed
• 125 ml vegetable stock
• 1 onion(s)
• 1 tbsp butter
• 4 cl cream
• 2 chili peppers, red and green
• 16 cherry tomatoes
• 1 tbsp oil (rapeseed oil)
• nutmeg
• 250g mozzarella
• salt and pepper

Instructions

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

Cook the penne in lightly salted water until al dente, then drain. Peel and finely dice the onion, and slice the chilies into rings. Wash and halve the cherry tomatoes, and thaw the spinach thoroughly. Thinly slice the mozzarella. Sauté the onions in butter until translucent, add the spinach, heat through, and pour in the broth. Bring to a gentle simmer, then add the cream. Season with salt, pepper, and nutmeg. Heat the oil, fry the chilies, add the tomatoes, heat through, and season with salt. Add the penne to the spinach sauce, heat through, and season again. Divide among plates, arrange the tomatoes and chilies on top, and top with the mozzarella slices.