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🍽️ Pappardelle in Tomato Cream Sauce with Spinach

610 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• vine tomatoes 4 pc.
• leaf spinach 250 g
• salt 1 tbsp.
• sunflower seeds 2 tbsp.
• sugar 1 tsp.
• oil 2 tbsp.
• pappardelle, fresh 800 g
• tomato paste 5 tbsp.
• heavy cream 300 g
• balsamic vinegar, light 1 tbsp.
• pepper, black ground pinch

Instructions

1. 1. Cut the onions in half, peel, and dice into small cubes. Wash the tomatoes, halve them, remove the stems, and dice as well. Wash the spinach, place it in a salad spinner, and chop roughly.
2. 2. Heat a pan over medium heat. Add the sunflower seeds along with sugar and salt and caramelize for about 2 minutes. Then transfer to a plate to cool. Clean the pan.
3. 3. Bring about 3 liters of salted water to a boil in a pot. Cook the pappardelle in it for approx. 5 minutes until al dente. In the same pan, heat 2 tablespoons of oil over medium heat. Add the onion cubes and sauté for about 2 minutes.
4. 4. Add the tomato paste to the pan and cook for approx. 30 seconds. Then add the diced tomatoes and cook for another approx. 2 minutes. Pour the cream into the pan and simmer for about 5 minutes. Drain the pappardelle in a colander.
5. 5. Stir the spinach into the sauce and let it wilt. Season the sauce with balsamic vinegar, salt, pepper, and sugar. Plate the pappardelle, top with the sauce, garnish with the caramelized sunflower seeds, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 610
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 71 g