Spinach & Ricotta Shells with Creamy Mushroom Sauce
30 min
Veggie
68574
For 2 Portions
160 g
spinach, fresh
150 g
cremini mushroom
100 ml
whole milk
100 g
ricotta
90 g
pasta shell, large
40 g
Parmesan
30 g
tomato, sundried, in oil
20 g
pine nut
8 sprig(s)
thyme, fresh
1
yellow onion
2 pinch(es) of
nutmeg
2 tbsp
olive oil
1 tbsp
all-purpose flour
1 clove(s)
garlic
1/8 l
vegetable broth
pepper
salt
1. All set?
2. Clean and slice cremini mushrooms.
3. Peel and finely dice onion.