Tomato and mushroom sauce

Ingredients for 2 servings:

• ½ onion(s), chopped
• 250 g fresh mushrooms of your choice, cleaned and quartered
• 250 g cherry tomatoes, washed and halved
• 1 tbsp margarine
• salt and pepper
• oregano
• Thyme
• Lemon pepper
• ½ bunch parsley, flat, washed and chopped
• 400 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with spaghetti and rice, quick and easy

Sauté the onions in margarine until translucent, then add the mushrooms. Season the mushrooms generously with salt and a little pepper. When the mushrooms begin to release their liquid, add the tomatoes to the pan and let them simmer for a few minutes. Now add the cream and bring everything to a boil. Reduce the heat and season with oregano, thyme, and lemon pepper. Season to taste and sprinkle the parsley over the dish before serving. If serving with pasta, add a ladleful of the pasta water to the sauce. Mix the pasta and sauce in a large bowl to prevent the pasta from sticking together.