Brussels sprout noodles

Ingredients for 2 servings:

• 300 g Brussels sprouts, frozen
• 200 tagliatelle pasta
• Salt and pepper from the mill
• 1 garlic clove(s), sliced
• 1 tbsp sage, cut into strips
• 1 tbsp rosemary, coarsely chopped
• 2 tbsp rapeseed oil
• 70 g tomatoes, dried in oil
• 50 g cream cheese
• e.g. vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Thaw the Brussels sprouts. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 12 minutes. Add the tagliatelle pasta according to the specified cooking time and cook. Sauté the garlic in hot oil, add the herbs, and sauté covered for about 3 minutes. Cut the sun-dried tomatoes into thin strips and mix in. Drain the pasta and Brussels sprouts in a sieve. Mix the cream cheese with the vegetable stock. Add vegetable stock as needed, depending on the desired consistency. Add the herb and garlic mixture, stir in, and fold everything into the pasta mixture. Season with salt and pepper and serve.