Summary

Ingredients

• 400 g pasta (spahetti)
• 400 g spicy cream cheese with herbs
• 250 g cherry tomato (s)
• 100 g tomato (s), dried in oil
• 3 cloves garlic
• 100 ml vegetable stock
• 1 bunch rocket
• 1 handful fresh basil
• 3 tablespoon pesto, (Genovese)
• 3 tablespoon tomato paste
• Chili powder
• Seasoned Salt
• rosemary
• Pepper, freshly ground

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Instructions

1. Cook the spaghetti al dente. Halve the cherry tomatoes. Thirds the sun-dried tomatoes.
2. Put everything together in a very large pan and squeeze the garlic. Season with pepper, herb salt, rosemary and chilli flakes and fry until the tomatoes are soft. Then add the vegetable stock, basil leaves, tomato paste and pesto (it is best to always make something yourself), mix well and simmer for another three minutes.
3. Pour the cream cheese into the sauce (I always take a light diet with 17%, then the food is much lower in calories and still tastes creamy) and let it melt over a gentle heat and stir constantly.
4. Clean and wash the rocket and cut into small pieces.
5. Put the spaghetti in the pan with the sauce, the rocket too and mix everything well with the sauce. Serve immediately.
6. Close your eyes and enjoy and dream of a holiday on Lake Garda.