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🍝 Creamy Pasta with Spinach and Cheese

606 kcal · 30 min · 4 servings

Ingredients

• 300 g spinach
• 120 g lasagna sheets
• 300 ml classic vegetable broth
• 40 g peanut butter (2 tbsp)
• salt
• pepper
• nutmeg
• 75 g raclette cheese (45 % fat in dry matter)

Instructions

1. 1. Wash the spinach thoroughly and let it drain.
2. 2. Cut large spinach leaves into bite-sized pieces.
3. 3. Break the lasagna sheets into small, irregular pieces.
4. 4. Bring the vegetable broth to a boil in a large, deep pan.
5. 5. Stir the pasta pieces into the broth gradually.
6. 6. Cook the pasta over medium heat with the lid on for 10 minutes.
7. 7. Stir in the peanut butter until it has dissolved.
8. 8. Add the prepared spinach to the pan.
9. 9. Season the mixture with salt and pepper to taste.
10. 10. Grate some fresh nutmeg directly into the pan.
11. 11. Simmer everything over medium heat with the lid on for another 5 minutes.
12. 12. Remove the lid from the pan.
13. 13. Let the pasta cook uncovered for about 5 minutes.
14. 14. Wait until the pasta is tender and most of the liquid has been absorbed.
15. 15. Dice the cheese into small cubes while the pasta is still cooking.
16. 16. Sprinkle the cheese over the finished spinach pasta mixture.
17. 17. Let the cheese melt briefly.
18. 18. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 606
• Protein: 34 g · Fett/Fat: 27 g · Carbs: 54 g