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Chile Prunes

Fresh spinach pasta with prune sauce / March / 2015


  • 350 g fresh spinach pasta
  • 2 tablespoons margarine
  • Splash of olive oil
  • 100 g pitted prunes, chopped
  • 100 g pitted dates, chopped
  • 400 ml cream
  • 200 ml vegetable stock
  • Salt and pepper
  • March / 2015


  • Cook the fresh spinach pasta in boiling water with salt (it cooks faster than dry packaged pasta).Fresh pasta must be kept in the fridge until ready to cook.
  • Once the pasta has cooked, rinse in cold water and add a splash of olive oil to loosen it.
  • In a frying pan, sauté the pitted prunes and dates.Then add cream and vegetable stock (can be substituted by a bit of water and a vegetable stock cube), and boil until a creamy sauce is formed. When ready to serve, heat the pasta in a frying pan with some oil, and once served, pour over the cream with the prunes and dates.

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