John Myers
Ingredients for 1 servings:
- 70 g pasta, e.g. B. Rigatoni, 70 g – 80 g
- 1 onion(s), 1 – 2
- 1 garlic clove(s)
- 1 handful of vegetables of your choice, e.g. broccoli, carrots, leeks, spinach, 1 – 2 handfuls
- 1 tsp vegetable stock powder
- Allspice
- pepper
- 100 ml milk, 1.5%
- 25 g Roquefort or Gorgonzola
- 1 tbsp cornstarch
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
low-fat, vegetarian, fast
Cook the pasta al dente according to the package instructions, drain, and set aside. Meanwhile, peel the onion and garlic. Finely chop the garlic, slice the onions into half rings, and sauté both in a saucepan with a little water or fat, if desired. Prepare fresh vegetables according to the variety. Use frozen vegetables unthawed and add them to the pan with the onions and garlic. Deglaze with a little (!) water and stir in the spices, including the vegetable stock. Reduce the heat to low and simmer until the vegetables are tender but still firm to the bite. Meanwhile, mix the cornstarch with 1-2 tablespoons of cold water. Add the pasta and milk to the vegetable mixture. Adjust the liquid for the desired sauce quantity. Stir the pasta well. Add the cheese and melt over low heat, then stir in the cornstarch. This version of the “light cream sauce” also tastes good instead of béchamel in lasagna, as a tomato cream sauce, or with ham.
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