Mushroom pasta with bacon and zucchini topping

Ingredients for 2 servings:

• 250 g pasta (e.g. spaghetti, tagliatelle)
• 100 g mushrooms, brown
• 2 spring onions
• 50 g bacon
• ½ zucchini
• 100 ml whipped cream
• n. B. white wine
• e.g. salt and pepper
• some olive oil

Instructions

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

Cook the pasta in boiling salted water according to the package instructions until al dente. Drain through a sieve. Clean the mushrooms and cut into thin slices. Remove any sand and dirt from the spring onions, remove any unsightly bits and cut into rings. Wash the zucchini and cut into cubes. Roughly chop the bacon. Brown the spring onions, bacon and zucchini in a small pan with olive oil. Meanwhile, fry the mushrooms in a larger pan with a little olive oil and over high heat. Deglaze with white wine if desired and pour in the cream. Simmer until the cream has reduced. Season the mushrooms with salt and pepper, add the cooked pasta and toss to combine. Serve in large pasta bowls and serve with the bacon and zucchini as a topping. Serve with a green garden salad and a light white wine.