John Myers
Ingredients for 4 servings:
- 400 g mushrooms
- 250 g peas, frozen
- 500 g broccoli
- 300 g cream cheese
- 500g fusilli
- 2 rosemary sprigs
- 2 tsp, heaped stock powder
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
simple, vegetarian, kids love it
Thaw the peas. Trim the broccoli, roughly chop, and add it to a large pan with the peas. Add enough water to cover the vegetables by 3/4. Bring the water to a boil. Add the soup mix and rosemary, and cook the vegetables for about 10 minutes until al dente. Meanwhile, boil the pasta water and slice the mushrooms. Add the mushrooms to the broccoli and sauté. Cook the pasta according to the package instructions. Remove the rosemary sprigs from the pan. Add the cream cheese to the vegetables and mix everything until it forms a creamy sauce. Season to taste with salt and pepper. Finally, toss the pasta with the sauce. Tip: Substituting cream cheese for heavy cream also tastes delicious.
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