Summary

Ingredients

• 250 g spinach leaves, frozen
• 80 g tomato (s), dried in oil
• 500 g cherry tomato (s)
• 60 g shallot (s)
• 2 sprigs thyme, fresh
• 2 sprigs rosemary
• 3 tablespoon olive oil
• 2 tablespoon tomato paste
• 1 teaspoon paprika powder, hot pink
• 400 g ribbon noodles
• Salt and pepper, freshly ground
• 600 ml vegetable stock
• 1 mug Dr. Oetker Creme VEGA (50 g)

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Instructions

1. 1. Prepare
2. Thaw the spinach. Cut the dried tomatoes into strips. Wash the cherry tomatoes and cut in half. Peel shallots and cut into cubes. Wash and finely chop the thyme and rosemary.
3. 2. Prepare
4. Heat the oil in a large saucepan. Sauté shallots, tomato paste and paprika powder in it. Add dried and fresh tomatoes as well as herbs, pasta, spinach, 1 teaspoon salt, a little pepper and vegetable stock and bring to the boil. Cook with the lid on over medium heat until the noodles are firm to the bite (9-10 minutes), stirring occasionally. Stir in Creme VEGA and season the pasta dish with salt, pepper and paprika powder.
5. Per portion / piece
6. Energy 544 kJ / 130 kcal
7. Fat 6g
8. Carbohydrates 15g
9. Protein 4g