John Myers
Ingredients for 2 servings:
- 200 g pasta of your choice
- some oil for frying
- 1 onion(s)
- 200 ml cream
- 150 g goat’s cheese
- some rosemary sprig(s), fresh
- some pepper, freshly ground
- 1 pinch of salt
- possibly vegetable stock powder
- possibly water
- some cocktail tomatoes
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
quick and easy, vegetarian
First, bring a pot of water to a boil. Cook the pasta according to the package instructions, drain, and rinse. Then keep warm. In the meantime, finely chop the onion. Heat the oil in a pan and sauté the onions until translucent. Add the cream and simmer the fresh rosemary in the cream for 5-10 minutes over medium heat. Season with salt and pepper. If the sauce becomes too thick, you can thin it with water and/or stock dissolved in water. If using rosemary on the stem, you can fish it out afterwards. The rosemary flavor still comes through well. If desired, you can also stir in the plucked needles. Reduce the heat to the lowest possible setting. Now add the goat’s cheese and stir in. Toss the pasta with the sauce in the pan. Halve or quarter the cherry tomatoes, depending on their size, and add them last. Plate the pasta and serve.
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