Pasta pan with mushrooms, peas and cherry tomatoes

Ingredients for 3 servings:

• 500 g mushrooms, fresh
• 1 onion(s)
• 250 g cherry tomatoes
• 300 g pasta made from durum wheat semolina, e.g., macaroni
• olive oil
• 250 g peas, frozen
• 300 ml vegetable stock
• salt and pepper
• some parsley, fresh or frozen
• ½ small organic lemon(s), grated peel

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan and soy-free

Clean and slice the mushrooms. Peel and finely dice the onion. Wash and halve the cherry tomatoes. Cook the pasta in salted water according to the package instructions, drain, and set aside. Heat olive oil in a large pan and sauté the onion. Add the mushrooms and sauté. Add the frozen peas and vegetable stock and simmer for about 5 minutes. Add the parsley and season with salt and pepper. Add the cherry tomatoes, pasta, and grated lemon zest and mix well. Season with salt and pepper and let stand for a while. This warms the tomatoes and allows the pasta to absorb some more of the stock.