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Spinach spaghetti with beef fillet

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Ingredients for 4 servings:

  • 500g spaghetti
  • 500 g beef fillet(s)
  • 1,600 g spinach, fresh
  • 4 garlic cloves
  • 600 ml vegetable broth, instant
  • 400 g sweet cream
  • 100 g Parmesan, freshly grated
  • 4 tbsp rapeseed oil
  • salt and pepper

Instructions

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

Pasta comes in a colorful way!

Cook the pasta according to the package instructions. Trim the spinach, blanch it in boiling salted water, and then rinse it in cold water. Rinse the fillet, pat it dry, and cut it into thin strips. Heat the oil in a pan and stir-fry the fillet. Season with salt and pepper. Peel the garlic, finely chop it, and add it to a saucepan with half of the spinach. Pour in the cream and stock, blend, and season with salt and pepper. Finely chop the remaining spinach and add it to the sauce along with the Parmesan and meat. Then simmer for about 5 minutes. Stir the pasta into the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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