in Recipes

Summery tomato pasta with mozzarella and cream cheese

updated

Spread the love

Ingredients for 2 servings:

  • 250 g pasta
  • 250 g cocktail tomatoes
  • 2 tbsp pesto, green
  • 3 spring onions
  • 1 garlic clove(s)
  • 2 tbsp cream cheese
  • 1 tbsp olive oil
  • Salt
  • pepper
  • 1 ball of mozzarella

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and quarter the tomatoes. Finely slice the spring onions and chop the garlic. Cut the mozzarella into small cubes. Combine the ingredients in a bowl with the pesto, olive oil, salt, and pepper, and season generously. Cook the pasta in salted water until al dente, drain, return to the pot on the turned-off stovetop, and stir in the cream cheese. Once the cream cheese has melted, combine the tomato sauce with the pasta. Tip: The leftovers can also be served cold as a pasta salad.

Facebook Comments

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.

Amaranth and lemon balm cookies

Asian roast from the grill