Arugula pasta dish

Ingredients for 2 servings:

• 200 g pasta, colorful (spirelli)
• salt water
• 80 g mushrooms, small, white
• 80 g cocktail tomatoes
• 80 g arugula
• 2 tbsp cream cheese, optionally with herbs
• 100 ml cream
• 100 ml milk (3.5%)

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 22 minutes

simple, quick to make and incredibly delicious!

Cook the pasta in salted water according to the package instructions, then fry in a pan with a little butter. Clean and halve the mushrooms, chop the larger ones, and add them to the pan. Halve or chop the cherry tomatoes and stir them into the pan about 2 minutes later. Cover and cook for another 2 minutes, stirring occasionally. Add the cream and cream cheese to the pan and mix. Reduce the heat slightly. Then add the milk and continue stirring until the sauce has a creamy consistency. Season to taste with salt and pepper. If desired, stir in some fresh chili peppers. Remove the pan from the heat, scatter the arugula over the pasta, and serve. I recommend using Himalayan salt or sea salt instead of regular iodized or table salt.