Tomato – Spinach – Cheese – Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 7 spinach leaves - minis (TK)
- 15 cherry tomato (s)
- 0.5 ½ cup cream cheese
- 1 cup cream
- Salt and pepper, whiter
- possibly broth
- 100 ml water, possibly a little more
- 1 packet pasta (spaghetti or spirelli)
- Water (salt water)
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- First put the pasta on. Then put the cream and water in a saucepan. Add the spinach while it comes to the boil. When it is soft or thawed, add the cheese to the pan.
- Wait until the cheese has dissolved, then turn the stove on to a low heat. Season everything with salt, pepper and broth. Cut the cherry tomatoes into 3 - 4 slices (depending on size) and add to the sauce. Then heat for another 5 minutes.
- If the sauce is too runny, bind with a little sauce binder or, if it is too firm, stretch it with water. The sauce should have a creamy consistency and coat the pasta.
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