Vegetable Cream Cheese Sauce Across Kitchen
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 0.5 ½ onion (s)
- 2 zucchini, small ones
- 1 bell pepper (s)
- 4 tomato (s)
- 200 g mushrooms
- 200 g herbal cream cheese
- 1 stalk rosemary
- salt
- pepper
- Vegetable broth
- herbs Provence
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet.
- Dice the onion and cut the vegetables into large pieces, finely chop the rosemary.
- Fry the onions in the oil, add the zucchini and paprika and season lightly with salt and pepper. Stirring occasionally. Put the tomatoes and then the mushrooms in the pan and turn them every now and then. After the mushrooms have been in the pan for about 4 minutes, add the rosemary and cream cheese and, if necessary, add a little more water if it is too firm. Stir until a slightly creamy sauce is formed. Season to taste with salt, pepper, vegetable stock and herbs from Provence.
- When the noodles are done, drain them and serve with the sauce.
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