Linguine with fresh porcini mushrooms and arugula

Ingredients for 4 servings:

• 400 g linguine, fresh from the refrigerated section
• 400 g porcini mushrooms, fresh
• 1 cup whipped cream, 200 ml
• 150 ml dry white wine
• 3 tbsp tomato paste
• 150 g Parmesan, freshly grated
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp, heaped rosemary needles, fresh
• 4 handfuls of arugula
• oil
• salt and pepper

Instructions

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

tastes like a holiday in Italy

Cook the linguine in plenty of salted water until al dente. Meanwhile, brush and clean the porcini mushrooms. Then halve or quarter the porcini mushrooms, depending on their size. Peel the onion and finely dice. Peel the garlic cloves and also finely chop them. Roughly chop the rosemary sprigs. Heat the oil and fry the mushrooms until browned. Remove the mushrooms from the pan and set aside. Add a little more oil to the pan and briefly sauté the onion and garlic until translucent. Add the tomato paste and rosemary sprigs to the pan and fry briefly. Deglaze with the white wine and stir everything well until the tomato paste is fully incorporated into the liquid. Reduce the heat and stir in the cream, seasoning with salt and pepper. Add the drained, hot pasta and the mushrooms to the pan and stir. Add half of the Parmesan cheese and stir until the pasta is coated with the creamy sauce. Serve on pasta plates, top with a handful of arugula and some Parmesan cheese, and serve immediately.