Cut the savoy cabbage leaves into bite-sized strips, blanch for approx. 5 minutes, then drain. Puree a quarter of it in the mixer with half of the milk, the stock cube, a little pasta water, the cheese and the spices. Melt the butter in a pan, add the blanched savoy cabbage, pour in the pureed mass, dust the flour over it and let it warm up briefly, stir gently after about 2 minutes. Then dilute with the rest of the milk as required, season to taste and bring to the boil again.
Put the drained pasta in the pan, toss and serve.
Tip: It also tastes gratinated with cheese in the oven.