Baked green tagliatelle

Ingredients for 4 servings:

• 400 g green tagliatelle
• 500 g mushrooms
• 1 onion(s)
• 500 ml vegetable stock
• 100 g crème fraîche
• 3 corner(s) of herb melted cheese
• salt and pepper
• Clarified butter, for frying
• n. B. Tomato(s), approx. 2-3, depending on size
• 1 roll(s) of cheese, soft cheese à la tomato and basil, e.g. from Bonbel

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

with mushrooms and tomatoes

Cook the tagliatelle according to the package instructions and then drain. Set aside. Clean and slice the mushrooms. Dice the onion. Heat the clarified butter in a pan and sauté the mushrooms and diced onion until light brown. The diced onions shouldn’t brown. Deglaze with the vegetable stock and stir in the crème fraîche. Heat and melt the cheese. Season with salt and pepper to taste. If desired, add a little light sauce thickener for a creamier texture. Mix the tagliatelle and mushroom sauce in a baking dish. Slice the tomatoes and place them side by side on top of the mushroom pasta. Slice the soft cheese roll and place a piece of cheese on each tomato slice. You can, of course, add more cheese if you like. Bake in an oven preheated to 200-220°C for 15-20 minutes.