John Myers
Ingredients for 4 servings:
- 400 g pasta
- 1 onion(s)
- 150 g carrot(s)
- 2 garlic cloves
- 1 zucchini
- 4 tomatoes
- 200 g mushrooms
- 1 can of corn
- 250 ml milk
- 1 tbsp cornstarch
- 2 tbsp water
- 6 tbsp herb cream cheese
- salt and pepper
- nutmeg
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
Cook the pasta in salted water according to the package instructions. Peel and chop the onion and carrots. Peel and press the garlic. Wash and chop the zucchini and tomatoes. Trim and slice the mushrooms. Drain the corn. Sauté the diced onion and garlic in a non-stick pan. Add the diced carrots and zucchini and sauté for about 5 minutes. Add the sliced mushrooms and diced tomatoes and sauté until the mushrooms begin to release liquid. Preheat oven to 160°C (fan). Deglaze the vegetables with the milk. Mix the cornstarch with water and add to the vegetables. Bring everything to a boil and season generously with salt, pepper, and nutmeg. Stir in the herb cream cheese and stir in the corn. Mix the vegetables and pasta in a baking dish and bake in the oven for about 15 minutes. Tip: Also tastes great with gnocchi or tortellini.
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