Spelt fusilli with vegetables in a cream cheese sauce

Ingredients for 4 servings:

• 350 g spelt pasta (fusilli)
• salt water
• 200 g carrot(s)
• 200 g broccoli
• 150 g bell pepper(s)
• 200 g herb cream cheese, spicy
• 100 ml Cremefine
• 1 tsp, heaped spelt flour
• 100 ml water
• salt and pepper
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, delicious and quick to make!

Wash the vegetables. Thinly slice the carrots, cut the bell peppers into thin strips, and cut the broccoli into florets. I like to use frozen broccoli. Add olive oil to a pan and sauté the carrots and bell pepper strips. Cook the broccoli and spelt pasta separately in two pots of salted water. Drain the broccoli after 4 minutes of cooking and set aside. Sprinkle a heaped teaspoon of spelt or plain flour over the carrots and bell pepper strips and mix. Then add the water and cream. Mix well and add the cream cheese. Simmer for 3-5 minutes, depending on how firm the vegetables are, stirring occasionally. After the pasta is cooked, drain it, add it to the vegetable and cream cheese pan, and fold it in. Add the broccoli. Season with salt and pepper and serve.