Pasta with mushroom sauce

Ingredients for 3 servings:

• 300 g pasta (e.g. fusilli)
• salt water
• 150 g oyster mushrooms
• 150 g mushrooms
• 50 g ham, diced
• 2 spring onions
• 3 tbsp sunflower oil
• 2 dashes lime juice
• salt and pepper
• tarragon
• 2 garlic cloves
• 250 ml broth, clear
• 250 g cream cheese
• 1 cup whipped cream
• Sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pasta sauce with two types of mushrooms

Clean the mushrooms and oyster mushrooms. Quarter the mushrooms, cut the oyster mushrooms into bite-sized pieces. Wash the spring onions and slice them into thin rings, and dice the garlic clove. Heat the oil in a pan. Add the diced ham and fry briefly. Add the garlic clove, spring onions, and mushrooms and fry briefly. Season the mushrooms with salt, pepper, tarragon, and lime juice. Then add the broth and simmer the mushroom mixture for a short time. Add the cream cheese and cream and continue simmering. When the mushrooms are al dente, thicken the sauce slightly with a sauce thickener, season to taste, and serve. Cook the pasta in salted water according to the package instructions and serve with the sauce. If you like, you can also melt a piece of Gorgonzola into the sauce. Instead of pasta, you can also eat the mushrooms with rice.