Mushroom pasta pan a la Mäusle

Ingredients for 4 servings:

• 1 kg mushrooms
• 1 m.-sized onion(s)
• 2 cloves garlic
• 200 g sour cream
• 200 g yogurt
• 1 pinch(s) of sugar
• 1 tsp thyme
• 1 tbsp parsley
• 2 tbsp olive oil
• salt and pepper
• 500 g pasta (durum wheat, without egg)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Food combining recipe – carbohydrates

Cook the pasta in salted water until al dente. Drain and set aside. Trim the mushrooms and quarter or halve them depending on their size (leave small mushrooms whole). Peel the onion and finely dice them. Heat the olive oil in a large non-stick pan and sauté the onion and mushrooms. Simmer until the water has evaporated. Peel the garlic and chop it very finely – it’s even better to grind it with salt to form a paste. Mix with the sour cream, yogurt, sugar, thyme, and parsley. Pour the mixture over the mushrooms and bring to a boil. Then remove the pan from the heat. Season with salt and pepper. Add the pasta to the pan, mix everything together, and let it simmer, covered, for 5 minutes. Serve with a green salad. I use dried thyme for the herbs – please use less if using fresh thyme.