Summary

Ingredients

• 200 g pasta (macaroni or fusilli)
• 4 leaves savoy cabbage, washed
• 200 ml milk
• 1 tablespoon butter
• 1 tablespoon flour
• 20 g processed cheese (cream or ham)
• 1 pinch (s) nutmeg, freshly grated
• 0.25 ¼ vegetable stock cube
• Salt and pepper, freshly ground black

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Instructions

1. Cook pasta al dente.
2. 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.
3. Put the drained pasta in the pan, toss and serve.
4. Tip: It also tastes gratinated with cheese in the oven.