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Penne with cheese sauce

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 clove(s) garlic
  • 150 g carrot(s)
  • 200 g zucchini
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 300g penne
  • 3 tbsp oil (olive oil)
  • 200 ml vegetable stock
  • 200 g processed cheese with herbs
  • ½ bunch basil
  • pepper
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the onion and garlic. Wash, peel, and dice the carrots. Rinse, trim, and slice the zucchini. Wash, trim, deseed, and dice the bell peppers. Cook the pasta in plenty of salted water until al dente. Sauté the onion and garlic in the oil. Add the vegetables and season lightly with salt. Sauté for 7 minutes. Add the broth and cream cheese, and heat through. Season with salt and pepper. Drain the penne. Rinse the basil, shake dry, pick off the leaves, cut into strips, and fold into the sauce. Fold in the pasta. Garnish with basil, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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