John Myers
Mini Farfalle with Cheese Sauce
The perfect mini farfalle with cheese sauce recipe with a picture and simple step-by-step instructions.
- 200 g Mini Farfalle
- 250 g Broccoli
- 12 Cherry
- 175 g Herbal Cream Cheese
- 1 Shallot
- 50 ml Vegetable broth
- 6 Discs Bacon
- Chilli salt, pepper from the mill
- 1 tbsp Cooking oil
- Cut the bacon slices into 3 pieces each. Fry in a non-stick pan until crispy. Place on kitchen paper and drain.
- Cut the bacon slices into 3 pieces each. Fry in a non-stick pan until crispy. Place on kitchen paper and drain.
- Halve the cherry tomatoes. Peel and finely chop the shallot. Heat the oil in a pan and fry the shallot cubes in it until translucent. Add the cream cheese and vegetable stock and stir well. The sauce shouldn’t get too thick, if necessary pour in some more broth. Season with chilli salt and pepper.
- Fold the pasta with broccoli and tomatoes into the sauce and heat briefly.
- Arrange the pasta on plates and serve garnished with bacon.
- Mixed green salad tastes good with it.
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