Summary

Ingredients

• 380 g taliatelle (spinach), or normal
• 1 teaspoon olive oil
• 1 large onion (s), red
• 3 spring onion (s)
• 250 g cherry tomato (s)
• 5 olives, black
• 250 g double cream cheese, or low-fat level, as desired
• 200 ml milk
• oregano
• salt and pepper
• thyme
• rosemary

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Instructions

1. Cut the onion into small pieces, quarter the tomatoes, cut the spring onions into small rings and thinly slice the olives.
2. Cook the pasta according to the instructions on the packaging.
3. Meanwhile fry the onion briefly in a teaspoon of olive oil. Then add the olives and fry briefly. Add the cherry tomatoes and spring onions. Fry everything briefly, but not too long so that the tomatoes do not completely overcook. Add the milk and bring to the boil. Reduce the heat and add the cream cheese. Stir so that it dissolves well. If the sauce is too thick, add a little more milk. The sauce no longer needs to be boiled. Season to taste with salt, pepper, oregano, thyme and rosemary. Add the ribbon noodles to the sauce and mix well.