Tagliatelle with spinach, mascarpone and parmesan

Ingredients for 4 servings:

• 500 g ribbon pasta (tagliatelle
• some olive oil
• 2 tsp butter
• 2 garlic cloves, peeled and sliced
• Nutmeg, freshly grated
• 400 g spinach, fresh, thoroughly washed and cut into strips
• Sea salt and pepper, freshly ground
• 120 ml cream
• 150 g mascarpone
• 2 handfuls of Parmesan, freshly grated

Instructions

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

A delicious vegetarian pasta dish

Bring a large pot of salted water to a rolling boil and cook the pasta al dente. Meanwhile, heat a splash of olive oil with the butter in a pan or wok, lightly fry the garlic, and grate over plenty of nutmeg. Add the spinach and let it wilt for 2-3 minutes; it will now have turned a dark brown color and taste deliciously intense; most of the liquid should have evaporated. Add the cream, mascarpone, and a small ladleful of the pasta cooking water, bring to a boil briefly, and season with salt and pepper. Drain the pasta in a sieve, reserving some of the cooking water, and mix it into the spinach and mascarpone sauce. Sprinkle the Parmesan cheese over the pasta and mix well again. Add a little more of the cooking water, if necessary, to keep the sauce smooth and give it a creamy consistency. Season to taste and serve immediately.