Cranberry noodles with mushroom and horseradish sauce

Ingredients for 2 servings:

• 30 g margarine
• 50 g flour
• 4 garlic cloves, pickled
• 10 g horseradish, hot from the jar
• 2 tbsp mixed herbs, frozen
• salt and pepper
• 400 ml vegetable stock
• 200 g mushrooms
• 250 g spiral noodles
• 15 g wild cranberries from the jar
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Clean and slice the mushrooms and chop the garlic cloves. Melt the margarine in a large saucepan. Sauté the garlic until translucent, then add the horseradish and sauté briefly. Stir in the flour thoroughly and sauté, making sure it doesn’t stick to the bottom of the pan. Add the stock, stirring constantly so there are no lumps, and bring everything to a boil. Once boiling, add the mushrooms to the sauce and cook for about 10 minutes. Just before the end of the cooking time, season with salt, pepper, and herbs. Meanwhile, cook the pasta according to the package instructions, drain, and set aside. Return it to the pasta pot and place it back on the hot stovetop. Mix in the cranberries and lemon juice and let it melt. Plate the cranberry pasta and serve with the mushroom sauce. Serve with a salad.