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Ingredients (2 servings)
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250 g Nudeln
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200 g Blattspinat
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150 ml Schlagobers
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100 g Schärdinger Österkron
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50 g Ländle Vorarlberger Bergkäse g.U.
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1 Stk. Knoblauchzehe
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Salz, Pfeffer, Muskatnuss, Öl
Preparation
- Boil the pasta in plenty of salted water according to package instructions until al dente.
- Finely chop the garlic and sauté in a pan with a little oil. Add the spinach and let it wilt.
- Pour in the heavy cream and let it simmer slightly. Cut or grate the blue cheese and mountain cheese into small pieces and melt them in the sauce.
- Season with salt, pepper, and nutmeg. Fold the cooked pasta into the cheese sauce and serve hot.
