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🍝 Vegetable Pasta with Cream Cheese

593 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 250 g broccoli
• 80 g young spinach leaves
• 150 g white button mushrooms
• 3 tomatoes
• 400 g spaghetti
• salt
• 3 tbsp olive oil
• 100 ml dry white wine
• 100 ml vegetable broth
• 150 g peas
• pepper (from the mill)
• 1 tsp medium-hot mustard
• 0.5 tsp lemon zest
• 100 g cream cheese

Instructions

1. 1. Peel the shallot and the garlic clove. Mince both ingredients very finely.
2. 2. Wash the broccoli. Separate individual florets from the stem and cut everything into bite-sized pieces.
3. 3. Wash the spinach. Remove tough stems and spin the greens dry.
4. 4. Clean the mushrooms with a brush. Slice them into thin pieces.
5. 5. Wash the tomatoes. Cut them in half and remove the seeds.
6. 6. Dice the tomato flesh finely.
7. 7. Cook the spaghetti in plenty of salted water until al dente (firm to the bite).
8. 8. Heat oil in a large pan.
9. 9. Sauté the shallot and garlic in the hot oil.
10. 10. Deglaze the pan with white wine and broth.
11. 11. Add the broccoli and peas.
12. 12. Simmer the vegetables for about 3 minutes.
13. 13. Stir in the mushrooms and spinach.
14. 14. Let the vegetables wilt.
15. 15. Season the pan with salt, pepper, mustard, and lemon zest.
16. 16. Add the cream cheese and diced tomatoes.
17. 17. Drain the pasta briefly, but keep some water.
18. 18. Toss the still wet pasta briefly in the vegetables.
19. 19. Divide the dish onto four plates.
20. 20. Grind fresh black pepper over the top.

Nutrition per serving

• kcal: 593
• Protein: 23 g · Fett/Fat: 17 g · Carbs: 80 g