Summary

Ingredients

• 2 onions)
• 2 cloves garlic
• 100 g ham, cooked
• 1 teaspoon margarine
• 150 g carrot (s)
• 1 zucchini
• 200 g mushrooms
• 6 tomato (s)
• 100 g suar snap peas
• 250 ml milk, low in fat
• 2 tablespoon sauce thickener, light (instant powder)
• 6 tablespoon cream cheese with herbs
• salt and pepper
• 6 tablespoon corn
• 4 tablespoon peas
• 500 g noodles (loop noodles), cooked, colored
• nutmeg

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Instructions

1. Dice the onions, mash the garlic cloves and cut the ham into strips. Heat the margarine in a non-stick pan, sauté the onions, garlic and ham in it. Slice the carrots, halve the zucchini and cut into crescents, quarter the mushrooms and dice the tomatoes. Put the vegetables with the sugar peas in the pan and cook for approx. 5 minutes. Pour in the milk, sprinkle in the sauce thickener, bring to the boil, stir in the herb cream cheese and season well with salt, pepper and nutmeg. Fold in the corn and peas, layer with the pasta alternately in a baking dish and bake in the preheated oven at 180 ° C (gas: level 2) for about 20 minutes.