Pasta with Spinach and Cheese
Ideal as a vegetarian lunch for mother and child: pasta with spinach and cheese tastes great, is easy to cook and quick on the table.
Ingredients
- 300 g spinach leaves
- 120 g lasagna sheets
- 300 ml Vegetable broth
- 40 g Peanut Butter (2 tbsp)
- Salt
- Pepper
- nutmeg
- 75 g raclette cheese (45% fat in the tub)
Instructions
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1.
Rinse and wash the spinach, drain it, and cut large leaves into pieces.
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2.
Break lasagna sheets into bite-sized chunks.
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3.
Bring vegetable broth to a boil in a large deep pan, gradually stir in noodle pieces, cover, and cook over medium heat for 10 minutes.
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4.
Stir in peanut butter, add spinach, season with salt and pepper. Sprinkle some nutmeg directly on top and continue cooking covered over medium heat for another 5 minutes.
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5.
Remove the lid and simmer for about 5 more minutes until the noodles are cooked and most of the liquid has been absorbed.
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6.
While the pasta cooks, dice the cheese into small cubes. Then add it to the spinach pasta, let it melt, and serve immediately.
