Spaghetti with cream cheese and tomato vegetables

Ingredients for 4 servings:

• 300 g tomatoes
• 2 shallots
• 3 tbsp oil
• 400 g cream cheese with herbs
• 250 ml vegetable stock
• 400g spaghetti
• 4 tbsp white wine, dry
• 1 bunch of basil
• 50 g Parmesan, whole or grated
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel, deseed, and slice the tomatoes. Peel and finely dice the shallots, then sweat in hot oil until translucent. Add the tomatoes and sauté lightly, seasoning with salt and pepper. Set aside four heaped tablespoons and keep warm. Add the cream cheese and vegetable stock to the remaining tomatoes and simmer until the sauce is creamy. Meanwhile, cook the spaghetti according to the package instructions until al dente. Then drain through a sieve. Season the sauce with white wine. Set aside a few basil leaves, finely slice the rest, and mix with the sauce and spaghetti. Arrange pasta nests on plates and serve sprinkled with the reserved tomato pieces, the remaining basil, and Parmesan cheese.