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🍝 Creative Pasta with Goat Cream Cheese

487 kcal · 30 min · 4 servings

Ingredients

• 400 g Rigatoni
• 100 g Arugula
• 150 g Mushrooms
• 1 small Onion
• 1 Garlic Clove
• 1 Can Pizza Tomatoes
• 1 Tbsp Ketchup
• 1 Tbsp Butter
• 80 g Goat Cheese
• 30 g Parmesan (freshly grated)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta for exactly the time stated on the package.
4. 4. Test the pasta: it should still have a slight bite (al dente).
5. 5. Wash the rocket (arugula) under cold water.
6. 6. Shake the rocket dry.
7. 7. Sort through the rocket and remove any tough stems.
8. 8. Peel the onion.
9. 9. Peel the garlic.
10. 10. Halve the onion.
11. 11. Halve the garlic.
12. 12. Cut the onion into fine cubes.
13. 13. Cut the garlic into fine cubes.
14. 14. Wipe the mushrooms with a kitchen towel.
15. 15. Peel the mushrooms if they still have skins.
16. 16. Slice the mushrooms.
17. 17. Heat the butter in a pan.
18. 18. Fry the mushroom slices in the hot butter.
19. 19. Add the diced onion and garlic to the pan.
20. 20. Fry the onions and garlic briefly.
21. 21. Deglaze the mixture with the pizza tomatoes.
22. 22. Season the sauce with salt.
23. 23. Season the sauce with pepper.
24. 24. Add tomato ketchup to the sauce.
25. 25. Drain the cooked pasta.
26. 26. Fold the rocket into the warm sauce.
27. 27. Pre-warm the serving plates.
28. 28. Serve the pasta on the pre-warmed plates.
29. 29. Sprinkle the dish with goat cream cheese.
30. 30. Sprinkle the dish with Parmesan.

Nutrition per serving

• kcal: 487
• Protein: 20 g · Fett/Fat: 10 g · Carbs: 78 g