Resa's pasta with spinach and peas

Ingredients for 2 servings:

• 250 g pasta, e.g. spirelli
• 1 onion(s)
• 2 garlic cloves
• 200 g leaf spinach, fresh or frozen
• 150 g peas, fresh or frozen
• 2 tbsp herb cream cheese
• e.g. milk
• a few stalks of parsley
• some salt and pepper
• 1 pinch of nutmeg
• 1 dashes lemon juice
• some oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

an extra vegetable pasta sauce

First, boil the pasta water and cook the pasta according to the package instructions. The sauce sticks particularly well to spiral pasta. Occasionally, the supermarket also offers green pasta with spinach, which, of course, matches the color best. To make this super-tasty vegetable sauce, first peel and finely chop the onion and garlic cloves. Fry both in a pan with oil until the onions are translucent. Then add the spinach and peas and fry thoroughly. With frozen vegetables, there should be enough liquid from the vegetables; for fresh vegetables, I add a little pasta water. Once the vegetables are tender, add two tablespoons of cream cheese to the pan. You can choose a different type depending on your taste; I prefer herb cream cheese. Stir until it has dissolved and formed a delicious bond with the vegetables. If desired, you can add a little milk; this makes the sauce a little thicker. Then season the sauce with parsley, salt, pepper, nutmeg and a dash of lemon juice and pour it over the freshly cooked pasta.