Pasta in cream cheese and vegetable sauce

Ingredients for 2 servings:

• 200 g whole wheat pasta
• salt water
• 1 m.-large zucchini
• 3 m.-large carrot(s)
• 2 m.-large tomato(s)
• 3 stalk(s) spring onions
• 200 g cream cheese with yogurt and herbs
• 200 ml vegetable stock
• 2 tbsp tomato paste
• e.g. Parmesan
• Salt and pepper from the mill
• Paprika powder
• Chili from the mill
• Garlic from the mill
• n. B. Spice(s) of your choice
• 2 tbsp oil
• n. B. Sauce thickener, light

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

The fine way to use leftovers

Cook the pasta in salted water according to the package instructions. Meanwhile, chop the vegetables, toss with the oil and spices, and let stand for a few minutes. Then add the marinated vegetables to a hot pan and sauté. Add the tomato paste. Deglaze with the vegetable stock and let it reduce for a few minutes. Now stir in the cream cheese and Parmesan cheese, if desired, and thicken with the sauce thickener, if desired. Season to taste and toss with the pasta. The vegetables can, of course, be varied according to taste/stock/seasonal. If you like, you can also replace some of the vegetable stock with white wine.