Friedhelm's pasta dish

Ingredients for 2 servings:

• 250 g tagliatelle pasta (wholemeal)
• 200 g mushrooms
• 1 onion(s)
• 125 g ham (Katen-), in cubes
• 250 ml Cremefine
• 1 tbsp, sautéed pine nuts
• Salt and pepper, from the mill
• Basil, to taste
• some lemon juice

Instructions

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

with mushrooms and ham

Roast the pine nuts in a dry pan until golden brown, then let cool on a plate. Clean and slice the mushrooms and finely dice the onion. While you’re at it, bring the pasta water to a boil and cook it according to the package instructions. Instead of the salt in the water, you can also use vegetable soup granules. At the same time, heat a little vegetable oil in a non-stick pan and sauté the onion, mushrooms, and ham for about 10 minutes, then deglaze with the Cremefine and sauté for a further 1 minute. Season to taste with the spices and a little lemon juice. Finally, fold in the freshly cooked pasta, divide between two plates, and sprinkle with the pine nuts.