John Myers
Ingredients for 4 servings:
- 500g penne
- 450 g leaf spinach, frozen
- 250 g mushrooms, fresh
- 3 tbsp olive oil
- 1 small onion(s)
- 2 garlic cloves
- 300 ml white wine
- 150 ml whipped cream or Cremefine
- 3 tbsp Parmesan, grated
- 1 pinch of saffron
- 1 tbsp crème fraîche
- some cherry tomatoes
- Fondor
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Thaw the spinach leaves and squeeze the water out thoroughly. Clean and slice the mushrooms. Finely chop the onion and garlic and fry in hot oil until translucent. Add the spinach and mushrooms and sauté. Season generously with salt and pepper. Pour in the white wine and cream and simmer over low heat for 10 minutes. Then stir in the Parmesan, saffron, Fondor, and crème fraîche, bring back to a boil, and season to taste. Meanwhile, cook the penne until al dente, drain, and mix with the spinach, mushroom, and saffron sauce. Serve garnished with Parmesan and halved cherry tomatoes. Season with nutmeg and curry.
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