John Myers
Ingredients for 2 servings:
- 200g tagliatelle
- 250 g mushrooms, white
- 2 garlic cloves
- 2 small onions, red
- 100 g feta cheese
- 80 g raspberries, fresh
- 150 g sour cream
- 150 ml cooking water
- 2 tbsp parsley, dried
- 1 tbsp raw cane sugar
- 2 tbsp olive oil
- 30 g oat flakes, wholegrain
- 10 g butter
- e.g. salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
vegetarian
Clean and slice the mushrooms (use an egg slicer for even slices). Peel the onions and slice them into strips. Peel the garlic and press or finely chop it. Grate the feta cheese, reserving about 2 teaspoons of grated feta cheese per serving for later serving. Cook the tagliatelle in salted water according to the package instructions until al dente. Drain the pasta, reserving some of the cooking water as indicated in the recipe. Fry the mushroom slices in a pan without adding any fat over medium heat for about 4 minutes. The water that comes out will evaporate immediately in the pan. Then add the olive oil and heat it up. Add the onions and garlic to the pan and sauté for another 2 minutes. Sprinkle the raw cane sugar over the top and let everything caramelize for another 1-2 minutes while stirring. Now add about half of the reserved cooking water from the pasta to the pan. Add the grated feta cheese and mix well to avoid any lumps. Then stir in the sour cream and enough of the remaining cooking water to make a creamy sauce. Now add the parsley and bring back to a simmer. Season with plenty of pepper and a little salt. Remove the pan from the heat, add the raspberries and stir. While the raspberries are simmering in the sauce, melt the butter in a small pan. Then add the oats and toast over medium-high heat for about 4 minutes, stirring occasionally, until golden brown. When serving, pour the sauce over the pasta, sprinkle with the toasted oats and finish with the remaining grated feta cheese.
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