Pasta casserole with trumpet chanterelles

Ingredients for 4 servings:

• 500 g chanterelles (trumpet chanterelles)
• 1 bunch of spring onions
• 150 g pasta
• 1 can tomatoes, chopped, approx. 400 g
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp butter
• 200 ml vegetable stock
• 200 g cheese, grated
• Paprika powder, hot
• chili powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Lightly fry the mushrooms in a pan with butter to remove any excess liquid. Drain any excess liquid. Meanwhile, cook the pasta in salted water according to the package instructions. Sauté the onion and garlic in a pan, add the spring onions, and fry for a while. Add the chopped tomatoes and season well with salt, pepper, chili powder, and paprika. Add the mushrooms and fry for a while longer. Add the vegetable stock. Stir everything together and bring to a boil. Transfer the cooked pasta to the baking dish, pour the contents of the pan over the pasta, and mix well. Sprinkle with cheese. Bake in an oven preheated to 180°C (fan oven) for about 25 minutes on the middle rack.