Vegetable cream cheese sauce "Across the kitchen"

Ingredients for 4 servings:

• 500 g pasta
• ½ onion(s)
• 2 zucchini, small
• 1 bell pepper(s)
• 4 tomatoes
• 200 g mushrooms
• 200 g herb cream cheese
• 1 sprig of rosemary
• Salt
• pepper
• vegetable broth
• Herbs of Provence
• Oil, for frying

Instructions

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

Cook the pasta in salted water according to the package instructions. Dice the onion and cut the vegetables into large chunks, finely chop the rosemary. Fry the onions in the oil, add the zucchini and bell peppers, and season lightly with salt and pepper. Stir occasionally. Add the tomatoes and then the mushrooms to the pan, stirring occasionally. After the mushrooms have been in the pan for about 4 minutes, add the rosemary and cream cheese, adding a little more water if it’s too solid. Stir until a light, creamy sauce forms. Season with salt, pepper, vegetable stock, and Provençal herbs. When the pasta is cooked, drain it and serve with the sauce.