Clean and slice the Brussels sprouts. Peel the onion and cut into fine cubes.
Heat the oil in a pan and fry the Brussels sprouts vigorously. After about 5-10 minutes he has already got some color, reduce the heat and add the onion cubes and the ham.
Meanwhile cook the tagliatelle in boiling salted water al dente.
Sauté for about 5 more minutes. Now deglaze with white wine and let this reduce.
Then add the vegetable stock and the still hot tagliatelle. Mix everything together.
Finally, add the cream cheese and herbs to taste and season with the spices.