A.Vogel Blog




4 portions

  • 450 g of tagliatelle
  • Olive oil
  • 2 tsp of butter
  • 2 cloves of garlic
  • A half-nugget of freshly ground nutmeg
  • 400 g of spinach
  • To taste Herbamare® Original, pepper
  • 120 mL of fresh cream
  • 150 g of mascarpone cheese
  • 2 handfuls of parmesan cheese shavings


Bring a large pot of water to a boil and cook pasta until al dente according to packaging instructions.

In the meantime, heat a little olive oil, butter, garlic and fresh nutmeg in a pan or wok. Once the butter has melted, add spinach. After 5 minutes, the spinach will have cooked and will be a lovely dark green colour. A large quantity of the drippings will have evaporated, leaving only the delicious strong-flavoured spinach in the pan.

Season to taste, add cream, mascarpone cheese and a few spoonfuls of cooking water from the pasta. Bring to a boil, taste and adjust seasoning if needed.

Mix pasta and mixture together with half of the parmesan cheese. Serve the other half at the table.



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