Pasta with cherry tomatoes


  • 14,1 oz (400 g) Pasta (e.g. Penne)
  • salt
  • 1 bunch green onion
  • 1 garlic clove
  • 7 oz (200 g) cherry tomatoes
  • 1 tbsp. olive oil
  • 8,5 fl oz (250 ml) vegetable broth
  • 10,6 oz (300g) cream cheese herbs (we recommend 2 kegs Almonta Fine Herbs)
  • Pepper
  • fresh herbs, e.g. parsley
  • grated parmesan


  • Bring a large pot of salted water to boil. Add pasta, and cook for about 4 minutes. Drain in a colander.
  • Thinly slice the green onion. Chop the garlic in small cubes.
  • Braise lightly the cherry tomatoes with garlic in a pan with oil. Take the tomatoes out to drain and fry the green onion for about 3-4 minutes. Then add vegetable broth and let it boil for one minute. Stir the cream cheese with herbs (Almonta Fine Herbs), mix with salt and pepper and let boil for ca. 8 minutes.
  • Mix the cream cheese sauce in the drained pasta. Top with cherry tomatoes and parmesan. Decorate it with fresh herbs.

Nutrition facts (per serving):

  • calories: 2594 kJ / 620 kcal
  • proteins: 40 g
  • carbohydrates: 88 g
  • fat: 12 g