Root pasta with cream cheese and vegetable balls

Bring a large pan with plenty of water to the boil. Meanwhile, heat the oil in a frying pan and fry the vegetable balls in 10 min. Until golden brown. Times regularly.

Meanwhile, put the pepper and dairy spread in the cup of the hand blender and puree until smooth. Pour the sauce in a saucepan and heat for 5 minutes on low heat.

Put the frozen peas in the pan with boiling water. Add the vegetable paste as the water boils again and cook for 3 minutes until al dente.

Drain the pasta with peas and put in a bowl. Spoon the sauce through. Divide the balls over it and sprinkle with the pesto.