Summary

Ingredients

• 500 g pasta, to taste
• 400 g onion (s), mild, chopped
• 400 g peas, frozen
• 400 g tomato (s), cut into bite-sized pieces
• 200 g Goronzola, cut into pieces
• 100 g processed cheese
• 3 tablespoon parsley, chopped
• 3 clove (s) garlic, pressed
• 3 tablespoon spelled flour
• 5 tablespoon olive oil
• 2 teaspoons vegetable stock powder or 3 tablespoons fresh soup paste
• 400 ml boiling water
• pepper
• Tabasco
• Nutmeg, grated
• possibly lemon (s)
• possibly rice syrup
• Chilli flakes

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Instructions

1. Sweat the onions and garlic in a saucepan in hot olive oil until they are translucent to yellow. Sweat the stock powder - or better fresh soup paste - briefly. Then dust the mixture with the flour and sweat evenly while stirring. Pour in the boiling water while stirring, so that a creamy sauce is formed.
2. Melt both types of cheese in the sauce while stirring. Then add the frozen peas and heat until the sauce bubbles evenly but slightly again.
3. Finally add the tomatoes and let them sit for a few minutes. Season to taste with the spices.
4. In the meantime, cook the pasta al dente according to the instructions on the packet.
5. Serve the pasta and sauce with the fresh parsley.