Summary

Ingredients

• 500 g spahetti
• 500 g mushrooms, fresh
• 250 g rocket
• 1 onion (s)
• 1 clove garlic
• 200 g cherry tomato (s)
• Sheep cheese
• Balsamic vinegar, (crema di balsamic vinegar)
• Oil or butter
• salt
• nutmeg
• Chili powder

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Instructions

1. Cook the spaghetti al dente as usual.
2. Clean the mushrooms and cut into slices. Chop the onions and garlic and cut the tomatoes in half. Wash the rocket and shorten the stalks.
3. Sweat the onions and garlic in a little oil, add the mushrooms after a short time and fry for about 5 minutes. Add the tomatoes to the pan and toss them briefly.
4. Season to taste with salt, chilli and nutmeg. The vegetables can be a bit hotter because the other things are rather mild.
5. Arrange the spaghetti in deep serving plates. Add a portion of rocket (the rocket is not cooked, but comes fresh on the warm pasta!), Then spread the tomato and mushroom mixture on the rocket and sprinkle everything with sheep`s cheese as desired. Drizzle some balsamic cream onto the edge of the plate or onto the pasta, if you like.