Green ribbon noodles with fennel and oyster mushroom sauce

Ingredients for 4 servings:

• 500 g tagliatelle, green
• 1 bulb(s) of fennel
• 1 pack of oyster mushrooms
• some butter or margarine
• 2 tsp vegetable broth, instant
• 200 g crème fraîche
• pepper
• Salt
• 2 tomatoes
• n. B. Sauce thickener, light
• 600 ml water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the tagliatelle in salted water according to the package instructions until al dente. Cut the fennel bulb and oyster mushrooms into bite-sized pieces, then rinse the fennel pieces under clean water, preferably in a colander. The mushrooms should not be washed, as they absorb water extremely quickly and then become very mushy. Heat a little butter in a pan. First add the fennel and fry for a few minutes, preferably covered. Then add the mushrooms and season with salt and pepper. Fry uncovered for a few minutes, stirring occasionally. Pour in water (approx. 500 to 600 ml) and dissolve the vegetable stock. Add the crème fraîche and simmer for 5 minutes. Thicken with a sauce thickener and season with salt and pepper to taste. Wash the tomatoes and cut into small pieces. Serve with the pasta and sauce.