A light afternoon dish.

Since it’s always tricky to find free time with a toddler I did the usual cheat bought the pasta, and used frozen spinach. For what it’s worth they are “bio”.

To not cut the sauce, after I cooked the onions in a bit of oil, I made a simple roux, with some flour and milk, then added the milk, sour cream, and spinach, keeping the heat really low and slowly increasing it.