Spinach noodles

Ingredients for 4 servings:

• 1 kg spinach
• 5 shallots
• 3 garlic cloves
• 150 ml vegetable stock
• 200 ml cream
• 150 ml white wine
• 2 tbsp flour
• 2 tbsp margarine
• 3 tbsp, heaped Parmesan
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Wash the spinach thoroughly in cold water. Bring 2 cups of water to a boil in a large pot. Add salt and sugar and add the spinach. Do not use too much water. Stir the spinach from time to time until it collapses. Drain and refresh the spinach in cold water so that it retains its green color. If you do not want to make the sauce on the same day, cover the spinach and refrigerate. Heat the margarine in a pot. Add the finely chopped shallots. Once they are translucent, add the finely chopped garlic. Sprinkle with the flour and sauté briefly. Deglaze with the white wine. Briefly boil off the alcohol and add the stock. Bring to the boil and stir with a whisk until the flour is completely dissolved. Add the spinach and cream and heat until it starts to simmer gently. Remove from the heat and fold in the Parmesan cheese. Season with salt, pepper and nutmeg and let stand briefly. Add the pasta, e.g. For example, top tagliatelle with sauce and sprinkle with plenty of grated cheese. Tip: You can also chop or puree the spinach before cooking. Serve with a piece of fried salmon, a glass of cold water, and cold white wine.