Vegetable noodles with herb-cheese cream

Name: Vegetable noodles with herb-cheese cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Mushrooms; 150 g cherry tomatoes; 8 Stem(s) Thyme; 400 g pasta (e.g. rigatoni); 7-10 Tbsp Salt; 100 g Bacon strips; 200 ml Vegetable broth; 100 g light cream cheese (5 % fat absolute); 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Mushrooms
150 g cherry tomatoes
8 Stem(s) Thyme
400 g pasta (e.g. rigatoni)
7-10 Tbsp Salt
100 g Bacon strips
200 ml Vegetable broth
100 g light cream cheese (5 % fat absolute)
7-10 Tbsp Pepper

Directions

1
Clean, wash and halve the mushrooms or cut them into thick slices. Wash and halve tomatoes. Wash thyme, shake dry and chop the leaves coarsely. Prepare pasta in boiling salted water according to package instructions.
2
Leave the bacon in a pan over medium heat for 1-2 minutes. Add mushrooms and fry for another 4-5 minutes. Add cherry tomatoes about 1 minute before the end of cooking time. Take out vegetables and bacon and deglaze the roasting set with broth.
3
Stir in cream cheese and 1/2 of the thyme and season with salt and pepper. Let the sauce simmer for about 2 minutes. Drain the pasta. Add vegetables and bacon to the sauce and pour over the noodles. Sprinkle with remaining thyme.