Ingredients
For the sauce
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Light cream cheese 200.0 g
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Plain yoghurt 200.0 ml
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Whole milk 600.0 ml
For the cherry tomatoes
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Thyme 1.0 g
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Cherry tomatoes 250.0 g
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Rapeseed oil 20.0 ml
For the pasta
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Spinach 500.0 g
For service
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Watercress 50.0 g
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Parmesan 20.0 g
Preparation
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For the sauce
- Bring the milk to the boil then whisk in the KNORR White Roux granules until thickened.
- Remove from the heat and whisk in the cream cheese and yoghurt then cover with parchment paper until needed.
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For the cherry tomatoes
- Cut the tomatoes in half and drizzle them with the oil and sprinkle the thyme over the top.
- Roast for 15-20 min. 150ºC then remove and cover until needed.
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For the pasta
- Cook the pasta for 10 min. then add the spinach and drain, refresh and cover until needed.
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For service
- Mix the pasta, spinach and sauce together then place into a serving dish then bake for 10-12 min. at 180ºC until slightly golden then remove and garnish with the roasted tomatoes, watercress and parmesan.