Pasta with Goat Cheese and Arugula
7,7 / 10
- 400 grams Rigatoni
- 100 grams Arugula
- 150 grams button Mushroom
- 1 small onion
- 1 garlic clove
- 1 can Diced tomatoes
- 1 Tbsp Ketchup
- 1 Tbsp butter
- 80 grams Goat cheese
- 30 grams Parmesan (freshly grated)
How healthy are the main ingredients?ArugulaGoat cheeseParmesanKetchuponiongarlic clove
Cook the pasta in plenty of boiling salted water according to package label until al dente.
Rinse the arugula, shake dry and remove the tough stems. Peel, halve and finely chop the onion and garlic. Rub mushrooms with a paper towel, peeled, if desired, and cut into slices. Heat butter in a skillet and saute the mushrooms, onion and garlic until tender. Add the tomatoes and simmer until heated through. Season with salt, pepper and ketchup. Drain the pasta and toss with the arugula and tomato sauce. Spoon pasta onto warmed plates. Serve sprinkled with goat cheese and Parmesan cheese.