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Pasta with vegetables and cheese sauce

updated

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Ingredients for 4 servings:

  • 1 bell pepper(s)
  • ½ pack of leaf spinach (frozen)
  • ½ can corn
  • ½ cup cream
  • ½ pack of cream cheese
  • Salt
  • pepper
  • Paprika powder
  • ⅛ liter of water
  • 1 clove(s) garlic
  • 500 g tagliatelle pasta

Instructions

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

Cook the tagliatelle in salted water until al dente. Wash the bell pepper, cut it into pieces, and sauté it in a large pan. Add the frozen spinach leaves. Add the water to speed up the thawing process. Once the spinach has thawed, add half the can of corn. Stir in the cream cheese and cream. Season to taste with salt, pepper, garlic, and paprika. Either serve separately at the table or combine the pasta and the vegetable cheese sauce and serve together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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