Soufflé with tagliatelle,
spinach and EvLOGIMENO

Our vegeterian chef Nikos Gaitanos suggests

You can also enjoy this dish with gluten-free pasta

1. Boil tagliatelle in plenty of salted water for 3-4 minutes and sieve. Save a cup of boiled water.
2. Chop the onion and garlic and cut the tomatoes in cubes.
3. In a large pan sauté the garlic and onion until they turn brown and pour the wine. Add the spinach and tomatoes and cook until all liquids evaporate.
4. Put tagliatelle in the pan with spinach, the boiled water, one cup of EvLOGIMENO, oregano, thyme, nutmeg salt and pepper and cook for about 5 minutes stirring well.
5. In a saucepan cook on low fire the cream, milk and the rest of EvLOGIMENO until it melts and the sauce thickens.
6. In a baking tray or Pyrex, place first the tagliatelle and then spread the cream on top. Sprinkle with ground peanuts.
7. Bake in preheated oven at 180^ο C /356F for about 20-25 minutes.

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