Ribbon pasta with spinach and Gorgonzola sauce

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 400 g mushrooms
• 2 onions
• 700 g spinach, frozen
• 300 g herb cream cheese or sour cream
• 125g Gorgonzola
• Oil for frying
• salt and pepper
• n. B. Caraway powder
• n. B. nutmeg powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with mushrooms

Note: If you’re not that hungry, this serves 6. Cook the pasta according to the package instructions. In the meantime, peel and dice the onions. Slice the mushrooms. Sauté both in a large pot with a little oil. Season with salt, pepper, a little caraway seed, and a little nutmeg. When everything is lightly browned, add the spinach and let it thaw while stirring. Then add the cream cheese and mix well. Stir in about 125g of Gorgonzola and let everything heat up again. Season again with salt and pepper, if desired. Add the drained, still-hot pasta, mix well, and serve. Tip: You can also use chicken or turkey instead of the mushrooms. However, this will no longer be vegetarian.