Cook the fresh spinach paste in boiling water with salt (cooked before packaged dried pasta). Fresh pasta should be stored in the fridge until consumption.
Once the pasta is cooked, we refresh it under the cold water jet and add a splash of olive oil to make it looser.
In a frying pan with the 2 tablespoons of margarine, saute the prunes and boneless dates all chopped together.
Next we add the liquid cream and vegetable broth (it can be replaced with a little water and vegetable concentrate pill) and let the whole boil until a creamy sauce forms.
Heat the pasta at the time of serving in a frying pan with a little oil and once in the service dishes we salt with the cream of prunes and dates.
