Hearty bratwurst and vegetable ragout with pasta

Ingredients for 4 servings:

• ½ pack of sausages (3 thick or 4 thinner ones)
• ½ cup cream cheese spread
• ½ cup double cream cheese
• 100 ml vegetable stock
• 100 ml meat broth
• 50 ml white wine
• 1 bell pepper(s)
• 1 onion(s)
• 1 small can peas and carrots, not drained
• 1 small can of corn
• 1 tbsp mustard, medium hot
• 1 tbsp mustard, sweet
• 1 tsp parsley
• 1 tsp marjoram
• salt and pepper
• possibly sauce thickener, lighter
• some oil
• 1 pack of spaghetti
• salt water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pasta with a bratwurst, cream cheese sauce and crunchy vegetables – filling and delicious for all ages

Quarter the sausage lengthwise and cut into small cubes. Finely dice the onion and bell pepper. Cook the spaghetti in salted water as usual. Heat the oil in a pan. Add the sausage to the hot oil and brown all over, then add the vegetables. Season with salt and pepper, deglaze with wine, and reduce briefly. Add the stock and the corn, carrots, and peas (including the liquid, which adds a sweet note) to the pan. Melt the processed cheese and cream cheese in the sauce. Add the mustards. Simmer everything for about 5 minutes, add the marjoram and parsley, and season again with salt and pepper. Thicken with a little sauce thickener, if necessary. Serve with the spaghetti.