Summary

Ingredients

• 250 g pasta, e.. spinach taliatelle
• 30 g mararine
• 1 small onion (s), diced
• 1 small chilli pepper (s), pitted, finely diced
• 2 cloves garlic, finely diced
• 25 g flour
• 200 ml milk
• Black pepper
• salt
• 1 pinch (s) nutmeg
• 180 g frozen leaf spinach, cut into portion cubes
• 80 g Camembert (s), more aromatic
• 4 cocktail tomatoes
• Parmesan, freshly grated

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Instructions

1. Cook the pasta in plenty of salted water.
2. For the sauce, sauté the onion cubes, chilli pieces and garlic briefly in the margarine, dust with the flour and add the milk while stirring vigorously with the whisk until a creamy sauce is obtained. Season these with pepper, salt and nutmeg. Thaw the spinach cubes in it, then add the camembert cut into pieces and allow to melt. Finally, let the quartered cocktail tomatoes warm up in the sauce.
3. Drain the pasta and serve with the sauce and freshly grated parmesan.