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🍝 Papardelle alle Papardelle Rossa

620 kcal · 25 min · 4 servings

Ingredients

• 400 g Papardelle pasta
• 150 g Sun-dried tomatoes in oil
• 125 g Cream cheese (hard)
• 30 g Fresh basil
• 2 EL Olive oil
• 1 TL Salt
• 1/2 TL Black pepper

Instructions

1. 1. Bring a large pot of salted water to a boil. Cook the papardelle pasta al dente according to package instructions. Reserve 100 ml of pasta water.
2. 2. Cut the sun-dried tomatoes into thin strips. Cube the cream cheese blocks into small pieces.
3. 3. Add the pasta, tomato strips, cream cheese cubes, and 2 tbsp olive oil to the hot pot. Stir vigorously until the cheese melts and forms a creamy sauce. Gradually add the reserved pasta water until the desired consistency is reached.
4. 4. Remove the pot from the heat. Roughly crush the fresh basil by hand and fold it in. Season with salt and black pepper. Serve immediately.

Nutrition per serving

• kcal: 620
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 82 g