Summary

Ingredients

• 3 cubes vegetable stock, clear
• 500 g ribbon pasta, reen
• 300 g sour cream, (10% F.)
• 125 g processed cheese with herbs, (45% F.i.Tr.)
• 2 tablespoon herbs, fresh chopped

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Instructions

1. Bring 1.5 liters of water to the boil in a large saucepan and dissolve the soup cubes in it. Add the pasta, cook according to the instructions on the packet until al dente and drain.
2. Mix the cream, processed cheese and herbs in a bowl and heat gently. Mix the pasta with the herb cream and serve.