Pasta pan with broccoli

Ingredients for 3 servings:

• 300 g broccoli
• 100 g mushrooms, fresh or from the can
• 300 g tagliatelle pasta
• salt and pepper
• 1 tbsp oil
• 5 slices of breakfast bacon
• 7 tbsp white wine, dry
• 200 g cream or milk
• 120 g cream cheese spread
• some marjoram
• some nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the broccoli and divide it into small florets. Clean fresh mushrooms and cut them into thick slices, or drain canned mushrooms. Cook the pasta in plenty of salted water until al dente. Add the broccoli about 4 minutes before the end of the cooking time. Heat the oil in a pan and fry the bacon until crispy, then remove and drain on kitchen paper. Brown the mushrooms in the bacon fat. Deglaze with the wine and cream and bring to a boil. Wash the marjoram, pick it off, and chop it, reserving a little for garnishing. Stir the cream cheese into the sauce, let it melt, and season with salt, pepper, and nutmeg. Drain the pasta and broccoli and add it to the sauce. Roughly crumble the bacon and sprinkle it on top. Mix everything well and serve garnished with the remaining marjoram.