Ribbon noodles with dried tomatoes and mushroom and thyme cream sauce

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4.8 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 glass (280 g) dried tomatoes in oil
  • 1 medium onion
  • 500 g Mushrooms
  • 4 TABLESPOONS Oil
  • 1 TEASPOON dried thyme
  • 7-10 Tbsp Pepper
  • 350 ml Whipped cream
  • 1 TABLESPOON Instant vegetable stock
  • 7-10 Tbsp Salt
  • 400 g ribbon noodles
  • 3-4 Stem(s) Parsley

Directions

  1. 1

    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

  2. 2

    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

  3. 3

    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

Nutrition Facts

KCAL
800 kcal
CARBS
85 g
FATS
42 g
PROTEINS
20 g

Categories & Tags

Main Dishesvegetarianvery easy