Pasta in herb sauce

Ingredients for 2 servings:

• 250 g pasta of your choice
• ½ m.-sized onion(s)
• 200 g mushrooms
• 2 tbsp flour
• 2 tbsp sunflower oil
• 150 ml vegetable stock
• 250 ml milk
• 1 tsp processed cheese
• 1 pinch of nutmeg
• 2 dashes lemon juice
• 2 tbsp chives
• 2 tbsp parsley
• 1 tsp basil
• 1 tsp marjoram
• 1 tsp oregano
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and slice the mushrooms (halve large ones if necessary) and fry them in a large pan until browned. Season the mushrooms with salt and pepper. Then remove them from the pan and set aside. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Finely dice half the onion. Add the oil to the pan in which you fried the mushrooms and sauté the onions. Once the onions are translucent, reduce the heat, dust the onions with flour, and stir until the flour and oil are combined. The consistency should be thick. If the flour doesn’t fully combine with the oil, add a little more oil until everything is combined. Don’t let the roux get too dark; reduce the pan temperature if necessary. Then deglaze with the vegetable stock and add the milk and the processed cheese. Stir everything together and bring to a boil until the processed cheese is completely melted. Add the mushrooms, spices, lemon juice, and herbs, and season to taste. The amount of herbs can be adjusted to taste. Finally, add the drained pasta to the pan and mix with the sauce.