Spaghetti with cream cheese – pollock – ragout à la Marlene

Ingredients for 2 servings:

• ½ pack of spaghetti
• 1 kohlrabi, finely diced
• 1 carrot(s), finely diced
• 1 piece(s) celeriac, finely diced
• 1 onion(s), finely diced
• 1 tomato(s), roughly diced
• 1 clove(s) garlic
• 1 tbsp butter or Rama Culinesse
• 2 fish fillets (pollock)
• ¼ liter vegetable broth
• 3 tbsp cream cheese with herbs
• 1 lemon(s), the juice (alternatively lemon juice concentrate)
• salt and pepper
• 1 pinch of chili if desired
• possibly sauce thickener (lighter) if required
• e.g. parsley

Instructions

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

sophisticated pasta recipe with soup vegetables and a kick

Cook the pasta in salted water according to the package instructions until al dente. Heat the butter or Rama Culinesse. Add the onions and sauté. Peel the garlic cloves and add them whole. Then add the vegetables – except the tomato – and sauté for 5 minutes. At the end, add the tomato to the vegetables and sauté for another 2 minutes. Meanwhile, drizzle the fish with some of the lemon juice and season with salt and pepper. Remove the garlic cloves. Add the fish to the vegetables. Pour in the vegetable stock, add the remaining lemon juice, and simmer. Once the pasta is done, drain. Stir in the cream cheese and add the parsley. Season to taste with salt, pepper, vegetable stock if desired, lemon juice, and a pinch of chili. If desired, stir in a little more sauce thickener and add. Serve the pasta and ragout in portions on plates.