Penne with vegetable-wine-sauce

Name: Penne with vegetable-wine-sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 250 g Mushrooms; 200 g Carrots; 500 g Broccoli; 1 TABLESPOON Oil; 150 ml dry white wine; 240 g Penne noodles; 7-10 Tbsp Salt; 1 collar Parsley; 1/2 bunch Chives; 150 g Light cream; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp white pepper; 50 g low fat, grated cheese (17 % fat absolute)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
250 g Mushrooms
200 g Carrots
500 g Broccoli
1 TABLESPOON Oil
150 ml dry white wine
240 g Penne noodles
7-10 Tbsp Salt
1 collar Parsley
1/2 bunch Chives
150 g Light cream
1 TEASPOON Instant vegetable stock
7-10 Tbsp white pepper
50 g low fat, grated cheese (17 % fat absolute)

Directions

1
Onions peel, finely dice. Clean, grate and slice the mushrooms. Peel and wash the carrots, cut them lengthwise into halves and cut them into slices. Wash and clean broccoli and cut into small florets.
2
Heat the oil in a pan and sauté the mushrooms and onion. Deglaze with 300 ml water and wine. Add carrots and broccoli and cook covered for 8-10 minutes. Cook penne in boiling salted water for 8-10 minutes.
3
Wash the herbs, dab dry. Put some chives aside for garnishing. Cut chives into rings, parsley into strips. Drain the pasta and let it drain. Stir the crème légère and broth into the sauce, bring to the boil once.
4
Season with salt and pepper. Mix the pasta with the sauce. Sprinkle with herbs and cheese and garnish with chives put aside.