Summary

Ingredients

• 500 g ribbon pasta (taliatelle)
• 2 medium onion (s)
• 2 cloves garlic
• 200 g ham, cooked
• 450 g creamed spinach (frozen)
• Processed cheese, 2 corners it
• 200 g cream or cremefine
• 200 g cheese (Gouda), rated
• 1 teaspoon broth, grainier
• some salt and pepper
• some nutmeg, grated

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Instructions

1. Peel the onions and cut into cubes along with the cooked ham. Peel and press the garlic.
2. Cook the pasta in salted water according to the instructions on the packet until al dente.
3. In the meantime, fry the onions. When they get color, add the garlic and ham and fry them with them. Add the thawed creamed spinach to the pan and heat everything while stirring (until it bubbles). Now add the processed cheese wedges and the cream. Stir until the cheese has melted. Season to taste with granulated broth, pepper and nutmeg.
4. Drain the pasta, but don`t put it off! Mix the grated Gouda into the pasta. Now mix the pasta with the spinach sauce and serve immediately.