Pasta with mushrooms and spring onions

Ingredients for 2 servings:

• 250 g spaghetti or penne
• 300 g mushrooms, brown
• 3 spring onions
• 70 g lean ham cubes
• 150 g cream cheese, reduced fat
• 200 ml vegetable stock
• 1 tsp rapeseed oil
• 1 tbsp parsley, freshly chopped
• n. B. salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Low-fat and delicious – (wholemeal) pasta with creamy cream cheese sauce

Cook the pasta al dente. Tip: Whole-wheat pasta is also excellent for this dish. Clean the mushrooms and cut into small cubes. Clean the spring onions and slice them into thin rings, reserving the “green part” separately. Heat the oil in a pan and fry the diced mushrooms until crispy. Add the white onion rings and season with pepper. Then add the vegetable stock and simmer over high heat for a few minutes. Reduce the liquid by about half. Remove the pan from the heat and stir in the cream cheese. Do not allow the sauce to boil again, otherwise it will curdle. Return the pan to the stovetop over low heat to keep warm. Before serving, add the green onion rings, diced ham, and chopped parsley to the sauce and season to taste with salt and pepper. Finally, toss the cooked pasta with the sauce and serve in warmed plates.