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Tagliatelle with spinach and cream cheese sauce

updated

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Ingredients for 2 servings:

  • 400 g spinach, fresh
  • 1 small onion(s)
  • 2 garlic cloves
  • 1 tbsp oil
  • 100 g cream cheese, reduced-fat, with buttermilk (e.g. DuDarfst)
  • 125 ml vegetable stock
  • possibly salt and pepper
  • nutmeg
  • 140 g tagliatelle
  • possibly chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the spinach, wash it thoroughly several times, drain well, and chop finely. Peel the onion and garlic, then finely dice both. Heat the oil in a pan and lightly fry the onion and garlic. Add the spinach with any remaining liquid, cover, and cook briefly until it has wilted. Stir in the cream cheese and vegetable stock and simmer uncovered for another 2 to 3 minutes. Season with salt, pepper, and nutmeg. Cook the tagliatelle in plenty of salted water until al dente. Then pour into a sieve and drain well. Toss the pasta in the sauce and serve on plates. Coarsely grind dried chili over the spinach, if desired.

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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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