Summary

Ingredients

• 250 g pasta
• 250 g mushrooms
• 1 zucchini
• 250 ml vegetable stock
• 3 tablespoon cream cheese (natural)
• 2 small onions
• 2 cloves garlic
• some black pepper
• a bit salt
• some nutmeg
• 3 tablespoon olive oil
• 20 g herb butter
• 50 g cheese, rated

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Instructions

1. Cook the pasta.
2. While the pasta is cooking, wash the vegetables. Chop the onions very finely and press the garlic. Cut the mushrooms and zucchini into thin slices.
3. Heat the olive oil in a pan and sauté the onions with the garlic until translucent. After a short time add the mushrooms and after a short cooking time the zucchini slices follow. After about three minutes, deglaze the vegetables with the vegetable stock. Now add the cream cheese and the herb butter. Bring to the boil briefly and season with black pepper, salt and the grated nutmeg. If necessary, the sauce can be thickened with a little cornstarch. To do this, stir some vegetable stock with a tablespoon of cornstarch with a whisk in a small bowl and add to the sauce. Bring to the boil briefly until the desired consistency is achieved.
4. Pour the sauce over the cooked, drained pasta and sprinkle everything with grated cheese.
5. It goes well with a glass of white wine and a mixed salad.