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)

salt
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.