Ribbon pasta with mushrooms, carrots and thyme

Ingredients for 2 servings:

• 300 g mushrooms, fresh
• 1 carrot(s)
• 1 shallot(s)
• 1 garlic clove(s)
• 180 g tagliatelle pasta
• 1 tbsp olive oil
• 2 sprigs of thyme, leaves picked
• 50 ml vegetable stock
• 50 ml white wine
• salt and pepper
• 50 ml cream or crème fraîche
• 1 tbsp parsley, finely chopped
• Parmesan, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the shallot and garlic clove. Dice the carrot and slice the mushrooms. Cook the tagliatelle in salted water according to the package instructions until al dente. Heat the olive oil in a pan and fry the shallots and garlic until translucent. Add the mushrooms and carrots to the pan and fry. Season with salt, pepper, and thyme. Add the vegetable stock and white wine, cover, and cook for about 6 minutes. Finally, top with the cream. Add the drained tagliatelle and mix. Let it rest for a moment and then sprinkle with chopped parsley. Sprinkle with freshly shaved Parmesan cheese.