Raclette – Leftovers – Pasta Sauce

Ingredients for 4 servings:

• 500 g pasta (penne and/or spirelli)
• Water (salt water)
• 1 zucchini
• 1 handful of mushrooms, fresh
• 6 cocktail tomatoes
• 1 can of corn
• 1 tbsp cream cheese
• 2 packs of sauce powder for herb sauce
• n. B. water
• possibly sauce thickener, lighter
• oregano
• Basil, dried
• Herbs of Provence

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with mushrooms, zucchini and corn

Cook the pasta in boiling salted water according to the package instructions. Chop the zucchini, mushrooms, and tomatoes into small pieces, or quarter the tomatoes. Prepare the herb sauce according to the package instructions, add the vegetables, and continue simmering (I added a little more water to allow the zucchini to cook more softly. In this case, however, you’ll need a little thickener to give the sauce its proper consistency). The mushrooms will give the sauce a slightly brownish hue. Finally, season with oregano, salt, pepper, dried basil, and the herb mixture, and add a tablespoon of cream cheese to make the sauce even creamier and a little lighter. Admittedly, combined with the pasta, it looks a bit like leftovers, but it tastes amazing!