Summary

Ingredients

• 200 g cream cheese with wild arlic (16% fat)
• 250 ml milk
• 1 medium zucchini (alternatively 2 small ones)
• 2 slices ham, cooked
• 1 onion (s)
• 2 cloves garlic)
• 0.5 teaspoon ½ curry powder
• salt and pepper
• 400 g pasta (taliatelle)
• Oil for frying
• some vegetable stock, instant

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Instructions

1. Cook the tagliatelle al dente according to the instructions on the packet.
2. Peel the onion and chop finely. Wash the zucchini and cut into cubes along with the ham. Heat the oil in the pan and sauté the zucchini cubes for about 8 minutes. Now add the onion cubes and squeeze in the garlic. Keep frying until the onion is translucent. Pour the milk over the whole thing, simmer briefly and then dissolve the cream cheese in it. When the cream cheese has completely dissolved, add the ham cubes. Season the sauce with pepper, salt, curry powder and the vegetable stock (I don`t dissolve it in water, I sprinkle it into the sauce). If the sauce is too thick for you, you can add a little more milk. Otherwise stir well again and season to taste.
3. Drain the tagliatelle and distribute on plates. Pour the sauce over it and serve.