Cook spaghetti in salted water according to package instructions until al dente. Peel garlic. Clean and rinse arugula. Rinse basil, pluck leaves. Mash arugula with garlic, cream cheese, basil and clear soup, season with salt and season with pepper. Cut mozzarella into cubes.
Drain and drain the spaghetti. Mix with the arugula pesto. Serve with mozzarella cubes and sprinkle with fresh herbs to taste.
Cut strips. Heat 1 tbsp oil in frying pan. Peel 1 garlic, squeeze and add. Fry meat in it until golden brown. Season with salt and pepper. Serve with the cream cheese sauce over the finished pasta form.
Even more hearty: instead of mozzarella use feta cheese.