Drain the tomatoes on a sieve, place them on kitchen paper and dab with kitchen paper. Cut tomatoes into stripes/ pieces. Peel and finely chop the onion. Clean and clean the mushrooms and cut them into thick slices
Heat the oil in a pan, first fry the mushrooms, then add the onions and tomatoes and fry briefly. Season with thyme and pepper. Pour on cream, add granulated stock and bring to the boil. Simmer at low heat for about 2 minutes
Cook the pasta in boiling salted water according to the instructions on the packet. Drain the pasta and let it drain. Wash parsley, shake dry and chop finely. Put the noodles back into the pot, add sauce and mix with the noodles. Season to taste with salt and pepper. Arrange noodles in deep plates and sprinkle with parsley