Ribbon pasta with cheese and herb sauce with mushroom topping

Ingredients for 4 servings:

• 600 g tagliatelle pasta, from the refrigerator
• 2 tbsp butter
• 2 tbsp instant flour
• 750 ml milk, 1.5%
• 200 g cream cheese spread
• 50 g herbal mixture, frozen (8-herb mixture)
• salt and pepper
• Nutmeg, freshly grated
• 250 g mushrooms, white
• 25 g diced ham
• 1 tbsp rapeseed oil
• Parsley, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

as pasta sauce, with beans, potatoes and meatballs

For the sauce, make a roux from butter, flour, and milk. Stir the cheese into the sauce until smooth. Mix in the herbs and season with spices. Simmer the sauce over low heat, stirring frequently. For the topping, clean and slice the mushrooms. Fry the ham cubes in a non-stick pan without any fat. Add the oil and fry the mushrooms over medium heat for about 10 minutes. Heat water for the pasta. Cook the pasta according to the package instructions and drain. Serve the pasta with the sauce and topping and garnish with parsley. The sauce also goes well with green beans, potatoes, and meatballs or small grilled sausages.