Pasta with avocado and mushrooms

Ingredients for 2 servings:

• 2 servings of tagliatelle or spaghetti, 200 – 300 g
• 1 onion(s)
• Garlic clove(s), 1 – 2
• 100 g mushrooms, white, approx.
• 1 avocado(s)
• 30 g Parmesan, approx.
• some oil, e.g. rapeseed oil
• Salt and pepper, preferably red peppercorns

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Slice or dice the onion. Finely dice the garlic. Clean the mushrooms with a paper towel and cut off the stems at the bottom, then thinly slice the mushrooms. Grate or grate the Parmesan cheese. Heat a little oil in a sufficiently large pan and fry the onion. Add the garlic and fry briefly. Add about half of the mushrooms and fry briefly. Meanwhile, cook the pasta (200-300g, depending on your appetite) in plenty of salted water until just al dente. Finely mash half of the avocado with a fork and cut the other half into bite-sized pieces. Add about a ladleful of pasta water to the pan and stir in the mashed avocado. Remove the pasta from the cooking water and mix in. Add salt to taste. Add the rest of the mushrooms and the avocado pieces and heat gently. The pasta should finish cooking in this time. Arrange the pasta on plates with grated or shaved Parmesan cheese and sprinkle with coarsely ground or crushed pepper.