Pasta with corn and mushrooms

Ingredients for 2 servings:

• 1 can of corn, approx. 330 g
• 1 can of mushrooms, approx. 390 g
• 100 g pistachio cream, salty
• 10 g butter
• 2 tbsp extra virgin olive oil
• 180 g pasta, e.g. penne or tortiglioni
• n. B. Salt
• n. B. Thyme
• n. B. Broth, granulated for possible seasoning
• some root vegetables
• 1 small onion(s)

Instructions

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

Drain the corn and mushrooms and let them drain further in a sieve. For the soffritto, wash and trim some root vegetables. Finely chop them with the onion. Heat the butter and oil in a large pan, preferably a wok. Add 2 tablespoons of soffritto and fry. Add the mushrooms and corn and fry. This will take a while, so stir and check frequently. In the meantime, cook the pasta al dente according to the package instructions and drain, reserving some of the cooking water. When the corn and mushrooms are browned to your liking, add a little thyme, if desired. Add the cooked pasta and the pistachio cream to the pan and mix well. This can be done on low or medium heat. If desired, season with a little stock powder, although this is usually not necessary because of the pistachio cream. You may also want to stir in a little of the cooking water, depending on the desired consistency.