Summary

Ingredients

• 400 g pasta
• 2 scoops beetroot, fresh
• 300 g spinach leaves, frozen
• 1 shallot (s)
• 100 g cheese, diced, e.., Hay milk cheese
• 150 g oat cream cheese
• 200 g crème fraîche
• 2 tablespoon vegetable broth
• 100 g cheese, rated, for ratinatin
• some olive oil
• salt
• pepper
• nutmeg

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Instructions

1. Cook the pasta al dente according to the instructions on the packet. Peel the beetroot, cut into small cubes and fry in a little olive oil in the pan for 5 - 10 minutes. Set aside the beetroot on a plate.
2. Finely dice the shallots and heat them with the frozen leaf spinach in the olive oil in the pan until the spinach is thawed. Season with salt, pepper and a little nutmeg.
3. In the meantime, mix the goat`s cream cheese with the crème fraîche and vegetable stock until a slightly runny sauce is formed. Mix the pasta with beetroot, spinach and cheese cubes and place in a baking dish. Add the sauce and mix. Sprinkle with the grated cheese and bake in the oven at 180 ° C for 20-25 minutes.