Fusilli in Cream Sauce with Arugula

For the fusilli in cream sauce, cook the fusilli together with the carrots in salted water (about 8 – 10 minutes). In the meantime, fry the ham in oil and then add the mushrooms together with the infusion.

Let it boil/reduce a bit and then add the cream. Add salt, pepper, vegetable soup powder and garlic granules and then add the cream cheese in pieces.

Cook the sauce until it is nice and creamy (about 5 minutes). Add the cooked pasta and the carrots to the sauce while it is still hot and mix everything well.

Allow to infuse briefly and then mix in the arugula and serve immediately.

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