Spaghetti alla Garda

Ingredients for 4 servings:

• 400 g pasta (spaghetti)
• 400 g cream cheese with spicy herbs
• 250 g cherry tomatoes
• 100 g tomatoes, dried in oil
• 3 cloves garlic
• 100 ml vegetable stock
• 1 bunch arugula
• 1 handful of fresh basil
• 3 tbsp pesto (Genovese)
• 3 tbsp tomato paste
• chili powder
• herbal salt
• rosemary
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the spaghetti al dente. Halve the cherry tomatoes. Cut the sun-dried tomatoes into thirds. Combine everything in a very large pan and press in the garlic. Season with pepper, herb salt, rosemary, and chili flakes and fry until the tomatoes are soft. Then add the vegetable stock, basil leaves, tomato paste, and pesto (it’s best to always make some yourself in advance), mix well, and simmer for another three minutes. Add the cream cheese to the sauce (I always use light with 17%, which makes the meal significantly lower in calories while still tasting creamy) and melt over low heat, stirring constantly. Trim and wash the arugula, and cut it into small pieces. Add the spaghetti to the sauce in the pan, along with the arugula, and mix everything well with the sauce. Serve immediately. Close your eyes and enjoy, dreaming of your vacation on Lake Garda.