Mediterranean cream cheese pasta with spinach, ham and quick coleslaw

Ingredients for 2 servings:

• 200 g pasta, tricolore
• 1 onion(s)
• 1 garlic clove(s)
• 1 celery stick
• 1 tomato(s)
• 1 chili pepper(s), yellow
• 100 g baby spinach, fresh
• 125 g ham
• 100 g cream cheese
• 0.33 head of white cabbage
• 150 g natural yogurt
• 1 tbsp white wine vinegar
• 2 tbsp oil
• salt and pepper
• Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Bring a pot of water to a boil and cook the pasta according to the package instructions. Meanwhile, dice the tomato. Peel the onion and slice into thin rings. Peel and finely dice the garlic clove. Remove the strings from the celery stalks, peel it, and cut it into small pieces. Halve the chili pepper lengthwise, remove the seeds, and slice into thin strips. Wash the baby spinach and spin dry. Dice the ham. Finely slice the white cabbage and mix with salt, pepper, and a little sugar. Mix the natural yogurt with the vinegar and 1 tablespoon of oil until creamy. Set everything aside. In a second large pot, heat 1 tablespoon of oil and sauté the onion rings for 2 minutes. Then add the celery, garlic, chili, and ham and fry for another 3 minutes. Add the tomato at the end and let it warm through. Meanwhile, drain the pasta and stir it into the vegetables. Reduce the heat to the lowest setting. Now stir in the spinach until it’s slightly broken down. Add the cream cheese, mix, and season generously with salt and pepper. Toss the white cabbage with the yogurt dressing and season generously with salt and pepper.