Tagliatelle in white wine cream with cocktail tomatoes

Ingredients for 2 servings:

• 250g tagliatelle
• 3 tbsp cream, light (7%)
• 3 tbsp cream cheese, light
• 1 tbsp margarine
• 100 ml vegetable stock
• 60 ml dry white wine
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 10 cocktail tomatoes
• 2 handfuls of arugula
• 1 pinch of sea salt
• 1 pinch(s) pepper, freshly ground
• 40 g Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 29 minutes

A very quick, easy dish with a very fresh taste thanks to the arugula.

Finely chop the onion and garlic and halve the cherry tomatoes. Cook the tagliatelle according to the package instructions for 8-12 minutes until al dente. Meanwhile, in a deep frying pan (important: you’ll need to add the pasta later), sauté the onions and garlic in the margarine until translucent. Deglaze with half of the vegetable stock and the white wine. Stir in the cream cheese (with herbs if you like) until the sauce is smooth. Add the tomatoes and reduce the heat. Now add the cream and season with salt and pepper. Adjust the consistency to taste with the remaining vegetable stock. If you like capers, that’s a good addition. Drain the tagliatelle in a sieve and don’t rinse. Add it straight to the sauce in the deep frying pan. Mix everything well and season with a little Parmesan cheese. When serving, add plenty of arugula on top. A very quick and easy dish, with arugula that gives it a very fresh flavor.