Summary

Ingredients

• 1 ½ liters water
• 200 g cream cheese
• 200 g cream cheese, herbs
• 200 g tomato paste
• 100 ml tomato (s), happened
• 500 g pasta, uncooked
• 2 tablespoon vegetable stock, instant
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper
• 2 teaspoons Provence herbs, dried
• 1 teaspoon olive oil

Print Recipe Pin Recipe

Instructions

1. Put the water with the two types of cream cheese in a large saucepan and heat it up. Stir frequently and let the cream cheese melt. When the cream cheese has melted, stir in the tomatoes and tomato paste. Add the uncooked pasta and the olive oil and stir everything together thoroughly. Let simmer for about 10 minutes.
2. Then add the 2 tablespoons of vegetable stock, salt and pepper and the herbs of Provence and stir in well. Let simmer for another five minutes, until the desired consistency is achieved and the noodles are cooked firm to the bite.
3. Serve sprinkled with a little herbs on deep plates.
4. Tip: Dice 1 - 2 fresh tomatoes and add with the spices and herbs. Other vegetables like corn and peas also go well with it. Depending on whether they are frozen or fresh, add them with the pasta or spices.
5. If you don`t want to do without meat or sausage: Cut the chicken or meat sausage into small pieces and cook them right from the start.