Girasoli with tomatoes, dried porcini mushrooms and mushrooms

Ingredients for 2 servings:

• 250 g pasta (Girasoli, e.g. filled with mushrooms and white truffle)
• 3 tbsp olive oil
• 2 cloves garlic
• 2 tbsp thyme leaves
• 250 g mushrooms
• 1 bell pepper(s), red
• 6 g porcini mushrooms, dried
• ½ lemon juice
• 1 can of tomatoes, peeled with tomato juice (400 g)
• 100 g cream
• n. B. Parmesan, freshly sliced
• n. B. herbal salt
• Lemon pepper
• possibly vegetable broth, instant

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

vegetarian

Rinse the porcini mushrooms and soak them in lukewarm water for about 10 minutes. Peel and finely chop the garlic, wash the thyme leaves, pat them dry, and pick them off. Clean the mushrooms with a brush or kitchen towel and slice them. Wash the bell peppers, pat them dry, and remove the white membranes, then cut them into fine strips. Heat 2 tablespoons of olive oil in a pan and lightly sauté the garlic and thyme. Add the mushrooms, lemon juice, roughly chopped tomatoes, the porcini mushrooms (including the soaking water), and the bell pepper strips. Simmer until the sauce thickens. Add the cream and reduce the heat slightly. Season to taste with herb salt and lemon pepper. Add a little more stock powder for flavor, if desired. Cook the girasoli in boiling, lightly salted water until al dente, drain, and toss with the sauce. Sprinkle with Parmesan shavings and drizzle with a tablespoon of olive oil. Serve immediately.