Root pasta with cream cheese and vegetable balls

Name: root pasta with cream cheese and vegetable balls
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 el peanut oil; 190 g vegetarian vegetable balls; 295 g grilled peppers in a pot; 200 g dairy spread light chives; 450 g frozen garden peas; 500 g fresh vegetable pasta with carrots pack 250 g, Pasta Delizia; 90 g chilled pesto

Vegetable pasta, cream cheese, pesto spread and vegetable balls.

Ingredients

Kitchen Stuff

1 blender

Directions

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.