Creamy penne with sun-dried tomatoes

Ingredients for 2 servings:

• 20 g butter
• 1 garlic clove(s)
• 250 ml vegetable stock
• 250 ml milk
• 250 g mini penne
• 10 slice(s) of tomato(s), dried in oil
• some black pepper, freshly ground
• 1 tbsp, heaped herbs, Italian
• 70 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Simple, vegetarian

Finely dice the garlic. Dice the tomatoes. Grate the Parmesan cheese. Heat the butter in a large saucepan or a frying pan with a lid. Sauté the garlic over low heat, but do not brown it. Pour in the stock and milk. Add the raw penne pasta and tomatoes, season generously with pepper. Bring to a boil with the lid closed, stir again, and stir in the marjoram and thyme, if desired. Cook on low heat for about 10 minutes. The pasta should almost completely absorb the liquid. Stir in the Parmesan cheese just before eating. Tip: The pasta is also delicious cold as a salad with grilled food. Depending on the type of penne and how soft you want it to be, add a little more liquid, e.g., water and/or 1 small cup of heavy cream. Sometimes I also add a few mushrooms, which I sauté beforehand and then add when everything is ready.