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🍝 Creamy Mushroom Pasta with Arugula

665 kcal · 30 min · 4 servings

Ingredients

• 500 g Egg noodles
• Salt
• 1 bunch Arugula (à 30 g)
• 400 g fresh button mushrooms
• 2 garlic cloves
• 2 tbsp olive oil (à 20 ml)
• 1 tbsp mustard seeds
• 200 ml whipping cream (at least 30 % fat content)
• 1 tbsp medium-hot mustard
• Pepper (from the mill)

Instructions

1. 1. Bring water to a boil in a pot and add salt.
2. 2. Cook the pasta in the salted water for the time specified on the package until al dente.
3. 3. Wash the arugula thoroughly and dry it well.
4. 4. Clean the mushrooms and slice them thinly.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat oil in a pan over medium heat.
7. 7. Fry the chopped garlic and mustard seeds in the pan for one to two minutes.
8. 8. Add the mushroom slices to the pan and continue to fry them.
9. 9. Wait until the liquid from the mushrooms has evaporated.
10. 10. Pour the cream into the pan.
11. 11. Stir the mustard into the cream.
12. 12. Season the sauce with salt and pepper to taste.
13. 13. Drain the pasta and let it drain well.
14. 14. Mix the pasta and arugula with the mushroom mustard sauce.
15. 15. Fill the pasta into pre-warmed plates.
16. 16. Serve the dish immediately.

Nutrition per serving

• kcal: 665
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 92 g