John Myers
Cabanossi Vegetable – Cheese Pan
The perfect cabanossi vegetable – cheese pan recipe with a picture and simple step-by-step instructions.
- 2 Cabanossi
- 2 Garlic cloves
- 1 Zucchini
- 1 Bell pepper
- 5 Mushrooms
- 1 Handful Cauliflower florets
- 0,5 Fennel
- 1 Carrots
- 0,5 Kohlrabi fresh
- 0,25 liter Vegetable broth
- 125 g Cream cheese with herbs
- Seasonal herbs
- 150 g Pasta
- 3 tablespoon Parmesan
- Basil leaves
- Cook the pasta in hot, salted water.
- All vegetables are peeled or cleaned and then cut into fine even pieces. Free the cabanossis from their firm shell, cut into small cubes and put in the hot pan and fry in the now hot fat, add all the vegetables except the cauliflower and gently sear, then pour a little broth and simmer for about 10 minutes, now add the cauliflower and simmer for another 5 minutes. Chop the fresh herbs and add
- During this time, drain the pasta with Parmesan and basil, sprinkle the lid on it and let it rest for a moment.
- When the vegetables are soft, melt the cheese while stirring. Now serve with the Parmesan noodles. If someone misses spices, I only cooked the pasta in salted water, otherwise the spices for the Cabanossi and the broth were enough.
- OTHERWISE I WISH YOU HAPPY SUCCESS AND A HAPPY WEEKEND !!!!!!!
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