Ingredients

  • 350 g de pasta fresca de espinacas.
  • 2 cucharadas de margarina.
  • Un chorro de aceite de oliva virgen.
  • 100 g de ciruelas secas sin hueso.
  • 100 g de dátiles sin hueso.
  • 400 ml de nata.
  • 200 ml de caldo de verduras.
  • Pimienta y sal.

Preparation

  • 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 plums and dates.

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