Summary

Ingredients

• 250 g taliatelle
• 3 tablespoon heavy cream (7%)
• 3 tablespoon cream cheese, light
• 1 tablespoon margarine
• 100 ml vegetable stock
• 60 ml white wine, dry
• 1 medium onion (s)
• 1 clove garlic
• 10 cocktail tomatoes
• 2 handfuls rocket
• 1 pinch (s) sea salt
• 1 pinch (s) pepper, freshly ground
• 40 g parmesan cheese

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Instructions

1. Finely chop the onion and garlic and halve the cocktail tomatoes.
2. Cook the tagliatelle according to the instructions on the package for 8 - 12 minutes until al dente.
3. In the meantime, sweat the onions and garlic in the margarine in a high pan (important, the pasta must be added later). Deglaze with half of the vegetable stock and the white wine. Stir in the cream cheese (also with herbs if you like) until the sauce is smooth. Add tomatoes and reduce the heat. Now add the cream and season with salt and pepper. Adjust the consistency as desired with the remaining vegetable stock. If you like capers, that goes well.
4. Drain the tagliatelle in a colander and do not quench. Immediately add to the sauce in the deep pan. Mix everything well and season with a little parmesan.
5. When serving, put plenty of rocket on top.
6. A very quick, easy dish and very fresh in taste thanks to the rocket.