This flavorful, vegetarian sauce is a delight: creamy, but still light and fresh. What about trying it as a new layer in your next veggie lasagna, serving it with gnocchi, or using it as a baked fish topping? You will be amazed tasting how it takes your dish to another level. This time I kept it simple and serve it with pasta.
500 g tagliatelle — or any pasta of your preference
¼ cup olive oil
1 garlic clove, sliced
1 onion, chopped
300 g fresh spinach, blanched — Boil spinach for just 30 seconds!
100 g fresh basil, stripped from stems
200 g Philadelphia cream cheese – I use that one with herbs (aux Herbes/Kräuter)
freshly ground black pepper
¾ cup grated parmesan cheese
Optional: One handful of toasted pine nuts to sprinkle before serving.
Cook tagliatelle al dente according to package directions. Drain and keep warm.
Use a small frying pan and sauté garlic and onion with olive oil.
Blend blanched spinach, basil, Philadelphia, and sautéed garlic/onion to a smooth sauce.
Season with salt and black pepper to taste.
Optional: You can heat it up a bit if you prefer it warm.
Toss sauce to coat pasta.
Sprinkle parmesan cheese and serve immediately.