Tomato pasta with cream cheese

Ingredients for 4 servings:

• 300 g pasta (egg noodles, e.g. spirelli)
• salt water
• 100 g onion(s)
• 2 garlic cloves
• 2 tbsp butter
• 500 g cherry tomatoes
• 300 ml vegetable stock
• 200 g double cream cheese
• 1 pinch(s) of sugar
• 1 pinch of cayenne pepper or chili powder
• 1 bunch of chives
• salt and pepper
• nutmeg
• chervil

Instructions

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

Cook the pasta in plenty of salted water according to the package instructions. Peel, wash, and finely dice the onions and garlic. Heat the butter in a pan and sauté the onions and garlic until translucent. Wash the cherry tomatoes and halve or quarter them. Trim any green stems. Add the tomatoes to the pan and fry briefly. Pour in the vegetable stock and bring to a boil. Stir in the cream cheese. Season the sauce generously with salt, pepper, nutmeg, sugar, and cayenne pepper or chili powder. Rinse the chives, shake dry, and finely chop. Drain the pasta and let it drain well. Carefully stir the pasta and chives into the cream cheese sauce, heat briefly again, and season to taste. Serve the tomato pasta and garnish with chervil leaves, if desired.