Penne with vegetables and ham in cream sauce

Ingredients for 4 servings:

• 300g penne
• 400 g mushrooms
• 1 bell pepper(s), red
• 1 pointed pepper
• 1 zucchini
• 1 onion(s)
• 2 garlic cloves
• 200 g cooked ham
• 1 tbsp sunflower oil
• 1 tbsp butter
• 1 shot of dry white wine
• 200 ml cream
• 50 g herb cheese spread
• 250 ml vegetable stock
• salt and pepper
• e.g. chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Quarter the mushrooms. Dice the red bell pepper, pointed peppers, zucchini, and onion. Finely chop the garlic and add it to the finely chopped onion. Cut the cooked ham into 1 cm pieces. Cook the penne in salted water according to the package instructions. 3 minutes before the end of the cooking time, add the diced bell pepper, pointed pepper, and zucchini and cook. Drain the pasta and vegetables in a sieve. Heat butter and sunflower oil in a deep pan. Fry the diced onion and garlic for about 2 minutes, then add the mushrooms and cook everything together for another 5 minutes. Add the diced ham and fry briefly. Add a splash of white wine, bring to a boil briefly, then add the cream, herb cheese spread, and vegetable stock and bring to a boil until the cheese spread has dissolved. Add the penne with the peppers and zucchini and heat it in the sauce. Season with pepper, salt and perhaps some chili powder to your taste.