Green Pasta with Creamy Sauce

Ingredients

• 1 onion
• 1 Garlic clove
• 250 EL MinusL butter (for the pan)
• 1 EL flour
• 250 ml vegetable broth
• 150 g MinusL whipping cream (cup)
• 200 g pasta (gemelli)
• 500 g green ribbon pasta
• Salt
• 3 handfuls basil
• Pepper
• broth (or MinusL H-milk)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté in butter until translucent, then dust with flour. Whisk in broth gradually. Pour in cream and let the sauce simmer gently for about 5 minutes. Stir in the cream cheese.

2. 2.

   Cook the pasta in salted water al dente.

3. 3.

   Rinse the basil, shake dry, and set aside one handful. Finely chop the remaining basil and fold into the sauce. Season with salt and pepper. If the sauce is too thick, thin it with broth or milk.

4. 4.

   Drain the pasta, let it drain, then plate with the sauce. Garnish with the leftover basil and a sprinkle of pepper before serving.