Summary

Ingredients

• 250 g pasta, e.. Farfalle, spiral or croissant noodles,
• 1 onion (s)
• 1 clove garlic
• 250 g mushrooms
• 2 carrots (carrots)
• 2 small zucchini
• 2 tablespoon clarified butter
• 0.25 liter ¼ vegetable stock
• 100 g cream cheese with herbs
• salt and pepper
• 1 teaspoon thyme, chopped
• 150 g ham, cooked

Print Recipe Pin Recipe

Instructions

1. Cook the pasta in plenty of salted water for about 10 minutes until al dente and drain. Peel and finely dice the onion and garlic. Rub the mushrooms lightly with a damp cloth, shorten the stem. Halve or quarter the mushrooms depending on the size. Peel the carrots, wash the zucchini and remove the stems and flowers. Roughly grate the carrots and zucchini. Heat the fat in a pan, add the onion cubes and sauté in them until translucent. Add the garlic and mushrooms and cook for 5 minutes. Remove the fat from the ham, cut into strips and fold into the vegetables with the pasta. Warm up and serve with a green salad.
2. Tip: Vegetarian: The ham can also be replaced with roasted sunflower seeds.