Tagliatelle with Spinach and Roquefort

Ingredients

• 400 g tagliatelle
• Salt
• 250 g young spinach
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 200 ml vegetable broth
• 50 g Roquefort cheese
• Pepper

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.

2. 2.

   While the pasta cooks, wash and roughly chop the spinach. Peel and finely mince the onion and garlic.

3. 3.

   Heat the oil in a pan and sauté the garlic and onion over medium heat. Deglaze with vegetable broth, add the Roquefort, and stir occasionally until slightly creamy after about 5 minutes on low heat. Season with salt and pepper.

4. 4.

   Distribute the drained pasta onto plates, sprinkle with spinach, and pour the sauce over it.