Pasta in Spinach and Mushroom Sauce

Defrost the spinach leaves.

Clean the mushrooms and cut them into pieces. Peel the garlic and cut into fine cubes.

Mix sour cream with 100 ml warm water and crumble in the soup cube.

Sauté the mushrooms in olive oil, add spinach and garlic, salt and pepper.

Pour in the sour cream mixture, add the bay leaf and cook gently for about 5 minutes.

Cook the pasta according to package directions in salted water until al dente, strain and toss in olive oil.

Arrange with the sauce and serve.

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