Pasta with vegetables in cream cheese sauce

Ingredients for 4 servings:

• 400 g pasta, spelt or wholemeal
• 1 chili pepper(s)
• 3 cloves garlic
• 4 large tomatoes
• 1 zucchini
• 1 bell pepper(s)
• 200 g mushrooms, fresh
• 100 g peas
• 1 tbsp olive oil
• 3 tbsp tomato paste
• 150 g cream cheese, light (0.2% fat)
• some salt and pepper
• 1 tsp sweet paprika powder
• 1 dashes liquid sweetener (alternatively 1 tsp sugar)
• 1 dashes lemon juice
• some stalks of fresh basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low in calories, low in fat and quick to make

Cook the pasta according to the package instructions until al dente, drain. Clean and wash the vegetables, and peel the garlic. Finely chop the garlic, chili pepper, and tomatoes. Thinly slice or chunk the zucchini, peppers, and mushrooms. Heat the olive oil in a large pan, sauté the garlic, chili, zucchini, peppers, mushrooms, and peas. After about 5 minutes, add the tomatoes, mix well, and simmer over medium heat. Stir in the tomato paste and cream cheese; melt, add the spices, and season with sweetener and lemon juice to taste. Add the pasta to the vegetables and mix well. Serve on plates and sprinkle with chopped basil. Of course, you can vary the vegetables, omitting or adding ingredients—for example, cooked ham instead of mushrooms, corn instead of peas—depending on your palate and the season.