Milk noodles with mushrooms

Ingredients for 2 servings:

• 200 g pasta of your choice
• some salt
• 200 ml milk
• 100 g mushrooms
• possibly cheese, sausages, vegetables or similar of your choice
• n. B. herbs
• some salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Simple, quick to cook

Pour the milk and pasta into a pot and don’t add too much salt. Then set the heat to medium and wait. While the milk is boiling, you can prepare the mushrooms (or other ingredients of your choice)—that is, clean, chop, or open the can. It’s important to keep the milk unstirred regularly so nothing burns! When the pasta starts to swell, I add the mushrooms and stir frequently. You can see how it slowly thickens. How runny or sticky you like your pasta is up to you. I like it nice and sloppy, meaning viscous. Note: This would be a good time to stir in additional ingredients if needed. This could be cheese (in which case, perhaps add a little more milk), sausages, tomatoes, artichokes, or all of the above, depending on your taste. Of course, you can also omit the mushrooms. However, I think they go particularly well with the milk. Finally, season and add the herbs. I used a frozen herb mix from Knorr. Serve afterward.