Mushroom and radicchio pasta

Ingredients for 2 servings:

• 250 g pasta
• 350 g mushrooms, brown
• 1 tbsp rapeseed oil
• 1 small radicchio
• 1 garlic clove(s) or 0.5 tsp garlic paste
• 2 tbsp cream cheese, 16% fat
• 100 ml condensed milk, 4% fat
• Salt
• ½ tsp ground pepper
• 1 tsp sweet paprika powder
• ½ tsp nutmeg, grated
• 1 tbsp parsley
• 1 tsp sugar

Instructions

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

vegetarian, easy to prepare, low in fat and delicious

Clean the mushrooms and wash the radicchio. Finely slice both and set aside. Peel and mince the garlic clove. Bring water to a boil, bring to a boil, and add salt. Cook the pasta according to the package instructions, drain, and set aside. Heat oil in a pan. Sauté the mushrooms, stirring frequently, until they have reduced by about half their volume. Add the garlic and fry for about 2 minutes. Deglaze with condensed milk. Stir in the cream cheese and parsley. Add the radicchio, fold in lightly, and cover the pan. Season to taste with salt, sugar, pepper, paprika, and nutmeg. If the radicchio is too bitter, add a little more sugar. Either pour the sauce over the pasta or mix it in. Parmesan cheese is delicious with it.