Pasta with spinach in cheese sauce

I hardly cook at all. Hardly means that sometimes I’ll make one of the usual things that’s already on the website. Because I can’t be bothered.

Still, I feel a bit sorry for Primitive Kitchen, and today an opportunity came along thanks to a bag of spinach lost somewhere in the fridge. The result was spinach pasta, as basic as anything, in a very fatty, creamy sauce with an unpretentious flavour.

I don’t know whether I recommend it, because what difference does it make, really? It tastes so-so. That’s all.

Recipe facts:

Preparation time: 15 minutes

Serves: 2 people

Calories: none

Ingredients for spinach in cheese sauce:

• 6 handfuls of fresh baby spinach
• 50 grams of Camembert-style cheese
• 2 triangles of processed cheese (I use the creamy one from the brand beginning with H)
• 2 cloves of garlic
• half a hot red chilli
• freshly ground black pepper
• olive oil
• salt
• pasta (any kind, enough for two people; narrow tubes suited me best)

Recipe for pasta with spinach:

I heated olive oil in a frying pan and sautéed the fairly roughly chopped garlic and hot red chilli.

I washed the spinach and added it to the pan (it can still be slightly wet). I seasoned it with freshly ground black pepper and a pinch of salt. I stirred and fried it for about 5 – 6 minutes.

Meanwhile, I cooked the pasta and drained it.

I cut the Camembert into thin strips and added it to the spinach in the pan. I also added the processed cheese. I stirred and cooked until the cheeses started to melt. Then I added the pasta and cooked it on a low “heat” for another 1 – 2 minutes, stirring (setting 4 on a scale of 1 – 10 on my induction hob).

The pasta should be completely coated in a very creamy spinach and cheese sauce. The dish is ready. Enjoy!