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Ingredients 14 items

  • 1 tablespoon butter
  • 1 tablespoon Olive oil
  • 3 medium Shallots
  • 3 cloves Garlic
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 2 cups Cream, 35%
  • 400 g Baby spinach leaves
  • 1 teaspoon Black pepper, cracked
  • 1 teaspoon ground nutmeg
  • 1 cup Parmesan cheese
  • 450 g cheese tortellini
  • 8 cups Water
  • 1 cup Roquefort cheese

How to prepare

  1. In a large sauce pan, melt Butter, add Olive Oil, sauté Shallots and Garlic on medium heat until onions are soft but not browned.
  2. Add Water, MAGGI Chicken Stock, Cream, Spinach, Black Pepper, Nutmeg and Parmesan Cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over-boil cream sauce.
  3. Meanwhile cook Pasta in boiling Water as per the pack direction. Drain pasta, discard water, and add the Pasta to the Cheese Sauce.
  4. Add Roquefort cheese (Danish Blue Cheese) and cook for an additional 10 minutes on low heat or until the Blue Cheese starts to melt.

Nutritional informations

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