Summary

Ingredients

• 400 g pasta (e.. penne), cooked
• 200 g spinach leaves
• 350 g mushrooms, fresh
• 100 g butter, salted
• 100 g Goronzola, crumbled
• 100 g cheese, spicy, rated
• 100 g camembert (s), crumbled
• 50 g parmesan, rated
• salt and pepper
• 50 grams flour
• 500 g milk
• 300 ml crème fraîche
• Fat for the shape
• possibly onion (s)
• possibly garlic

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Instructions

1. Heat 25 g butter in a pan and sauté the spinach. Then squeeze the spinach well. Fry the mushrooms vigorously in 25 g butter. Heat 40 g butter in a saucepan, but do not let it brown.
2. Sweat the flour briefly. Add the milk while stirring. Simmer gently for 10 minutes. Stir in the crème fraiche and 2/3 each of the cheeses, season.
3. Mix the pasta with the vegetables and sauce. Spice up. Put in a greased baking dish and sprinkle with the remaining cheese. Bake at 180 degrees for 15-20 minutes. You can also add onion and garlic.