Linguine with vegetables in cream cheese and yogurt sauce

Ingredients for 1 servings:

• 100 g carrot(s), purple
• 100 g buttered vegetables, frozen, without herb sauce
• ½ onion(s)
• 1 tbsp, heaped cream cheese with garlic
• 50 g yogurt
• Salt
• Pepper, white
• 1 tsp parsley
• 1 tsp oil for frying
• 80 g linguine

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Singles Dinner No. 231

Cook the pasta in salted water until al dente, drain, rinse with cold water, and let drain. Retain all of the pasta cooking water. Weigh the frozen buttered vegetables and set aside. Peel the carrots and cut them into diagonal slices. Bring the pasta water to a boil in a saucepan and simmer the carrots for five minutes. Add the buttered vegetables, bring back to a boil, then cover and reduce the heat to low and cook for 10 minutes. Drain the mixture in a sieve and rinse with cold water. Peel and finely dice the onion. Heat the oil in a pan and sauté the onion. Add the cream cheese and yogurt and season with salt and white pepper. Stir in the parsley. Fold the pasta and vegetables into the sauce and season to taste. If the sauce is too thick, stir in a little milk. Serve in a bowl, garnish, and serve. 530 kcal per serving.