• 350 g of fresh spinach pasta.
  • 2 tablespoons of margarine.
  • A splash of virgin olive oil.
  • 100 g of prunes without stone.
  • 400 ml of cream.
  • 200 ml of vegetable broth.
  • Pepper and salt.


  • 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.

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