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🍝 Pasta with Roasted Colorful Vegetables and Horseradish Cream Cheese

471 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Fennel 1 pc.
• Carrots 4 pcs.
• Broccoli 2 pcs.
• Cherry tomatoes 500 g
• Olive oil 3 tbsp
• Balsamic vinegar, light 1 tbsp
• Pepper, black ground Pinch
• Penne Rigate 500 g
• Cream cheese, plain 100 g
• Horseradish cream 1 tbsp
• Chives, fresh 20 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Bring about 5 liters of water to a boil in a large pot and add salt.
3. 3. Wash the fennel thoroughly.
4. 4. Cut off the stalks and the root from the fennel.
5. 5. Quarter the fennel bulb and remove the hard core in the center.
6. 6. Cut the fennel into strips about 1 centimeter wide.
7. 7. Wash the carrots and peel them.
8. 8. Cut off the ends of the carrots.
9. 9. Quarter the carrots lengthwise.
10. 10. Cut the carrot pieces crosswise into thirds.
11. 11. Wash the broccoli.
12. 12. Divide the broccoli into small florets.
13. 13. Add the fennel strips and carrots to the boiling salted water for about 5 minutes.
14. 14. Add the broccoli after about 3 minutes and cook it along with the other vegetables.
15. 15. Remove the vegetables from the water using a slotted spoon.
16. 16. Let the vegetables drain.
17. 17. Keep the cooking water in the pot for the pasta.
18. 18. Wash the tomatoes.
19. 19. Remove the stems from the tomatoes.
20. 20. Halve the tomatoes.
21. 21. Place the tomatoes, fennel, carrots, and broccoli in a large bowl.
22. 22. Add 3 tablespoons of olive oil.
23. 23. Add 1 tablespoon of balsamic vinegar.
24. 24. Season the mixture with salt and pepper.
25. 25. Mix everything well so that the vegetables are evenly coated.
26. 26. Line a baking sheet with baking paper.
27. 27. Spread the vegetables evenly on the baking sheet.
28. 28. Roast the vegetables in the oven for about 15 minutes.
29. 29. Turn the vegetables once after half the time has passed.
30. 30. Cook the pasta in the boiling salted water for about 10 minutes until al dente.
31. 31. Place the cream cheese in a separate bowl.
32. 32. Mix the cream cheese with the horseradish cream.
33. 33. Season the cream cheese mixture with salt and pepper to taste.
34. 34. Wash the chives.
35. 35. Pat the chives dry.
36. 36. Cut the chives into fine rings.
37. 37. Drain the pasta in a colander.
38. 38. Remove the roasted vegetables from the oven.
39. 39. Add the pasta and vegetables to the bowl with the cream cheese mixture.
40. 40. Toss the pasta with the vegetables and the sauce.
41. 41. Season the pasta with salt and pepper again if necessary.
42. 42. Serve the pasta in deep plates.
43. 43. Top with the remaining horseradish cream cheese sauce.
44. 44. Sprinkle the pasta with the chive rings.
45. 45. Enjoy your meal!

Nutrition per serving

• kcal: 471
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 55 g