Short macaroni with cream cheese and cream sauce, paprika, roasted bacon and artichoke

Name: Short macaroni with cream cheese and cream sauce, paprika, roasted bacon and artichoke
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Pasta (e.g. short macaroni); 7-10 Tbsp Salt; 1 Onion; 2 Garlic cloves; 20 g Butter or margarine; 1-2 TEASPOONS Flour; 1/2 l Vegetable broth; 200 g Double cream cream cheese; 7-10 Tbsp black pepper; 1 can(s) (425 ml) Artichoke bottoms; 1 red pepper; 80 g Bacon; 1 TABLESPOON Oil; 3 Stem(s) Basil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Pasta (e.g. short macaroni)
7-10 Tbsp Salt
1 Onion
2 Garlic cloves
20 g Butter or margarine
1-2 TEASPOONS Flour
1/2 l Vegetable broth
200 g Double cream cream cheese
7-10 Tbsp black pepper
1 can(s) (425 ml) Artichoke bottoms
1 red pepper
80 g Bacon
1 TABLESPOON Oil
3 Stem(s) Basil

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Meanwhile peel and finely dice the onion and garlic. Heat the fat in a saucepan. Sauté onion and garlic.
2
Dust flour over it. Deglaze with broth while stirring. Stir in cheese and mix to a creamy sauce with a chopping stick. Season to taste with salt and pepper. Drain the artichokes in a sieve.
3
Clean, wash and cut the peppers into strips. Halve the artichokes. Cut bacon slices in half and fry them crispy on both sides in a large pan, remove. Add oil, fry peppers and artichokes for 3-4 minutes while turning.
4
Season with salt and pepper. Add bacon 2 minutes before the end of cooking time. Wash the basil, dab dry and pluck from the stalks, also add. Mix noodles with sauce and bacon vegetables and arrange on plates.