Pasta pan with mushrooms and zucchini

Ingredients for 4 servings:

• 200g rigatoni
• 1 onion(s), red
• 300 g mushrooms, brown
• 1 zucchini, approx. 200 g
• 150 g cream cheese, 0.2%, or regular cream cheese
• 250 ml Cremefine, 7%
• 50 g pesto, green
• salt and pepper
• nutmeg
• e.g. Parmesan, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple, vegetarian

Cook the rigatoni al dente according to the instructions, then drain. Meanwhile, dice the onion. Halve the zucchini and cut into thin slices. Remove the stems from the mushrooms and dice the mushrooms. Briefly sauté the onion and add the zucchini. Next, add the mushrooms and sauté for 5 minutes. Stir in the cream cheese and Cremefine and bring everything to a boil. Add the pesto and season with salt, pepper, and nutmeg. Add the rigatoni to the pan and stir in. Transfer to a plate and sprinkle with Parmesan cheese, if desired.