Spinach tagliatelle with chili crumbs

Name: Spinach tagliatelle with chili crumbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 500 g young leaf spinach; 1 small red chili pepper; 400 g Tagliatelle noodles (narrow ribbon noodles); 7-10 Tbsp Salt; 65 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth; 200 ml Milk; 250 g Mascarpone; 40 g Breadcrumbs; 1/2 TEASPOON Sweet peppers; 7-10 Tbsp grated rind of 1/2 organic lemon; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
500 g young leaf spinach
1 small red chili pepper
400 g Tagliatelle noodles (narrow ribbon noodles)
7-10 Tbsp Salt
65 g Butter or margarine
30 g Flour
250 ml Vegetable broth
200 ml Milk
250 g Mascarpone
40 g Breadcrumbs
1/2 TEASPOON Sweet peppers
7-10 Tbsp grated rind of 1/2 organic lemon
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice

Directions

1
Peel onion and garlic. Chop the onion finely, chop the garlic. Sort the spinach, wash and drain. Wash the chilli, cut lengthwise and remove the seeds. Chop the chilli finely.
2
Cook the pasta according to the instructions on the packet in plenty of boiling salted water. Add spinach 1-2 minutes before the end of cooking time, cook until done.
3
Heat 40 g fat in a pot, fry onions and garlic in it. Add flour and sauté briefly while stirring. Add stock and milk while stirring. Stir in mascarpone, bring to the boil and simmer for about 5 minutes.
4
Melt 25 g fat in a pan. Fry the breadcrumbs in it while stirring until golden brown. Stir in chilli and paprika, remove breadcrumbs from the pan.
5
Pour the noodles and spinach onto a sieve, collecting some cooking water. Drain the noodles. Stir lemon zest into the sauce, season with salt, pepper and lemon juice. Fold the noodles into the sauce, heat up briefly, adding some pasta cooking water if necessary.
6
Arrange in bowls and sprinkle with chilli crumbs.