Bavette with Spinach Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (Bavette) or spahetti
- 175 g creamed spinach
- 200 ml Cremefine for cooking or cream
- 1 onion (s)
- 1 clove garlic
- 150 ml vegetable stock
- 50 g processed herb cheese
- 50 g parmesan, freshly rated
- salt and pepper
- some butter for frying
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil, add salt and cook the bavette or spaghetti in it. Defrost the spinach. I did this in a microwave-safe bowl, but this can also be done in a separate pot if necessary.
- In the meantime, cut the onion into small pieces and cut the garlic clove in half. Finely chop one half and mix with the onion.
- Do not heat the butter too hot in a saucepan and fry the onion-garlic mixture. Before the onions turn brown, add the vegetable stock to the saucepan to deglaze the vegetables. Let the broth simmer for at least five minutes to soften the onions.
- Add the Cremefine or the cream to the broth and, as soon as it is hot, melt the processed cheese in it. Press the second half of the garlic clove into the sauce with a press. Mix the thawed and heated spinach with the sauce. Stir constantly so that nothing burns.
- Grate the parmesan, fold in and season to taste.
- We always like to mix the pasta with the sauce before eating, but that`s a matter of taste.
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