After a long day at work, sometimes I just want something warm without spending ages cooking. These cheese triangioli need one saucepan and a frying pan. While the fresh pasta cooks, the spinach wilts. Garlic, butter and a creamy sauce bring them together in about 20 minutes.
A simple sauce for cheese triangioli
I like a spinach sauce with garlic and a little nutmeg alongside the cheese filling. Here I use Cremefine with 7% fat. Regular cream also works and makes a richer sauce. Parmesan for serving is optional.
Cook fresh pasta briefly
Triangioli are triangular filled pasta. Use the chilled fresh variety and follow the cooking time on the packet. Reserve a little pasta water before draining. Toss the pasta in the sauce only briefly at the end so it does not become too soft.
Make the spinach sauce creamy
Wash the fresh spinach thoroughly and wilt it with a splash of water. Let excess liquid evaporate before adding Cremefine and butter. Add the reserved pasta water a splash at a time until the sauce coats the pasta.
Kitchen tip
If using frozen leaf spinach instead, cook according to the packet and let excess liquid evaporate. Allow a little extra preparation time.
Easy recipe
Cheese Triangioli in Spinach Cream Sauce
No ratings yetCheese triangioli with fresh spinach in a creamy garlic sauce. Made with butter and Cremefine 7%, this easy pasta is ready in about 20 minutes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
Ingredients
- 250 gcheese triangioli from the refrigerator
- 200 gspinach leaves, fresh
- 1 cloveof garlic
- 20 gbutter
- 200 mlCremefine 7%, for cooking, 7% fat
- salt, pepper, nutmeg
- Parmesan
Instructions
Nutrition per serving
- Calories
- 571 kcal
- Protein
- 20.9 g
- Carbohydrates
- 67.4 g
- Sugar
- 4.1 g
- Fat
- 24.5 g
- Saturated fat
- 12.1 g
- Fibre
- 4.6 g
- Salt
- 1.5 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace