Ham - Vegetable Pasta in a Creamy Parmesan Sauce

This is a pasta that I make very often. Vegetables are available all year round, but can also be replaced with seasonal vegetables. 

• 300 g pasta 
  
• 270 g frozen vegetable mix (broccoli, carrots, cauliflower)
• 2 tsp. organic vegetable soup powder (unsalted)
• 180 g frozen green peas
• 2 cloves garlic 
• 110 g black forest ham 
• margarine
• 1 pinch chili
• 500 ml lactose-free cooking cream 
• ⅓ tsp. ginger 
• pepper
• ½ dl dry white wine 
• 40 g grated Parmesan
• 130 g frozen green beans

The pasta is cooked in a slightly salty and oily water. 

First, cook the vegetable mix with the soup powder. You need salt-free soup powder or vegetable stock because the cheese and ham are salty enough, and if the stock is also salty, it will be too much. When it’s done, take out the vegetables with a straining ladle and cook the green peas in the broth. When that’s done too, you strain the green peas into a separate bowl and set the broth aside. 

Cut the garlic into small cubes. Then you cut the ham into  strips . Finally, cut up the vegetable mix into a paste. 

Fry the garlic and ham in hot margarine. You add the chili. When it’s almost crispy, you mix the vegetable mix into it. You pour in the cream. Add 3 ladles of vegetable juice, the ginger, pepper, Parmesan, wine and green beans. You cook the green beans. Finally, add the peas and pasta.