Rigatoni with tomatoes in herb cream cheese sauce

Name: Rigatoni with tomatoes in herb cream cheese sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 250 g Mushrooms; 200 g cherry tomatoes; 1 small bunch of thyme; 500 g pasta (e.g. rigatoni); 100 g streaky bacon; 200 g Herb cream cheese

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
250 g Mushrooms
200 g cherry tomatoes
1 small bunch of thyme
500 g pasta (e.g. rigatoni)
100 g streaky bacon
200 g Herb cream cheese

Directions

1
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Clean the mushrooms, wash them briefly if necessary and cut them into slices or halve them. Wash and halve the tomatoes. Wash thyme, shake dry and chop coarsely.
2
Cook the pasta in boiling salted water according to the package instructions.
3
In the meantime cut the bacon into strips. Fry in a pan without fat for 1-2 minutes. Add mushrooms and fry for 4-5 minutes more. Add tomatoes and fry briefly. Season with salt and pepper.
4
Add a good 1/4 l water and bring to the boil. Stir in cream cheese and thyme. Simmer the sauce for about 2 minutes. Season to taste with salt and pepper. Drain the pasta and mix with the sauce.