Penne with wild garlic-goat cream cheese sauce (regular quantities)

Name: Penne with wild garlic-goat cream cheese sauce (regular quantities)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Penne noodles; 7-10 Tbsp Salt; 20 g Pine nuts; 1 Onion; 1 TABLESPOON Oil; 300 ml dry white wine; 300 ml Vegetable broth; 1-2 TEASPOONS Cornstarch; 2 Federation Wild garlic; 200 g Cream cheese with mild goat cheese (17% fat); 100 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp edible flowers to garnish; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Penne noodles
7-10 Tbsp Salt
20 g Pine nuts
1 Onion
1 TABLESPOON Oil
300 ml dry white wine
300 ml Vegetable broth
1-2 TEASPOONS Cornstarch
2 Federation Wild garlic
200 g Cream cheese with mild goat cheese (17% fat)
100 g Schmand
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp edible flowers to garnish
7-10 Tbsp Cling film

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet
2
Brown the pine nuts in a pan without fat, remove them. Peel and finely dice onion. Heat the oil in a larger pot. Sauté onion in it until transparent. Deglaze with white wine, reduce to about 150 ml. Pour broth to the white wine, bring to the boil. Mix starch with a little water, thicken stock slightly. Wash wild garlic, shake dry, put 2 leaves aside. Chop the remaining leaves coarsely.
3
Take the pot from the stove, add the chopped wild garlic and puree finely. Stir in cream cheese and sour cream, season to taste with salt, pepper and 1 pinch of sugar. Drain the pasta, let it drain, warm it up in the sauce, dilute it with some water if necessary. Cut the remaining wild garlic into strips. Arrange the pasta, sprinkle with pine nuts and wild garlic and garnish with flowers