Saffron spaghetti with mushrooms

Ingredients for 4 servings:

• 400g spaghetti
• 1 pinch of saffron
• some olive oil
• 2 tbsp butter
• 1 onion(s)
• 2 cloves garlic
• 250 g mixed mushrooms, of your choice
• 200 g tomatoes, dried in oil
• 100 ml white wine
• 200 ml vegetable stock
• 1 pinch of saffron
• 4 tbsp soy sauce
• 1 bunch of parsley
• Pinch(s) of cayenne pepper
• Salt and pepper from the mill
• Parmesan, freshly sliced

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spaghetti with a twist

Cook the spaghetti in salted water with the saffron and olive oil until al dente. Drain, refresh, and drain well. Heat the butter in a pan. Peel and finely chop the onion and garlic cloves, add to the fat, and sweat until translucent. Sort and trim the mixed mushrooms, then finely chop them if desired. Add to the onion and garlic and sweat briefly. Drain and chop the tomatoes, add to the mushrooms, and sweat briefly. Pour in the white wine and vegetable stock, season with saffron, salt, pepper, cayenne pepper, and soy sauce. Simmer for about 5-6 minutes. Stir the spaghetti into the sauce, toss, and heat through. Season to taste. Arrange on plates with the freshly shaved Parmesan cheese and sprinkle with the sorted, washed, and finely chopped parsley. Serve immediately.