Linguine with zucchini, mushroom and garlic sauce

Ingredients for 4 servings:

• 250 g white mushrooms
• 1 large zucchini
• 1 large white onion
• 2 cloves garlic
• 3 tbsp oil
• 200 ml cream
• 400 ml milk
• 4 tbsp spring herbs
• n. B. Salt
• Pepper, freshly ground
• some flour to thicken
• 500g linguine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the mushrooms and zucchini and cut into small cubes. Cut the mushrooms into pieces slightly larger than the zucchini. Peel the onion and garlic and chop very finely. Brown everything together in a large pot or frying pan in hot oil. Then fry, stirring regularly, until the vegetables have reduced by half. Deglaze with the cream and milk and season with the herbs, salt and pepper. Simmer the sauce over medium heat, stirring occasionally to prevent it from burning. If the sauce is still too thin, sprinkle in a little flour and stir in. In the meantime, cook the linguine in salted water until tender. Drain the pasta and serve with the sauce.