Mushroom cream pasta pan

Ingredients for 4 servings:

• 500 g pasta, e.g. rigatoni or tortoglioni
• 300 ml whipped cream
• 100 ml broth
• 2 tbsp flour
• 2 small pork schnitzels
• 2 small onions
• 1 can mushrooms, small, whole
• 1 tbsp, sautéed chervil
• 1 tsp, heaped salt
• 1 pinch(s) of pepper
• 1 tbsp clarified butter
• some water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Delicious quick meal for the big hunger and the small wallet

Cook the pasta according to the package instructions until al dente. In the meantime, cut the schnitzel into small cubes and chop the onion. Brown the meat cubes in hot clarified butter, then add the onions and cook until translucent. Add the mushrooms and reduce the heat to medium. Cook for about 2-3 minutes. Sprinkle generously with flour and cook briefly while stirring, then deglaze with stock or water. Stir until a creamy sauce forms. Immediately add the cream and bring back to a boil. Season generously with pepper and salt and sprinkle with chervil. Finally, stir in the cooked pasta. Mix everything well and simmer over medium heat for another 2-3 minutes. The recipe can be varied according to your taste, creativity, and what you have in the cupboard, e.g., with a little Parmesan cheese or a small can of peas and carrots. Please stir in the latter at the very end and bring back to a boil.