Noodle and vegetable stir-fry in a creamy sauce

Ingredients for 4 servings:

• 250 g asparagus, green
• 1 large carrot(s)
• 150 g tomatoes
• 3 spring onions
• 250 g pasta
• 500 ml vegetable stock
• 1 tbsp tomato paste
• 70 g herb cream cheese
• 1 shot of white wine
• 1 tbsp oil
• 1 pinch of Parmesan
• salt and pepper
• Paprika powder
• Mixed herbs, e.g. parsley, chives, basil, etc.

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the vegetables. Slice the asparagus and spring onions into diagonal rings. Cut the carrot into sticks. Quarter the tomatoes. Sauté the vegetables in a little oil in a large, high-sided pan. After a few minutes, deglaze with a splash of white wine. Add the uncooked pasta and deglaze with the vegetable stock. Cover and simmer over medium heat for about 5 minutes. Add the cream cheese and tomato paste and simmer for another 3-5 minutes. Finally, season to taste with salt, pepper, paprika, a handful of fresh herbs, and Parmesan cheese. Tip: Tastes great vegetarian or with a meat side dish such as ham or chicken strips.