Pasta with lentil and mushroom cream

Ingredients for 2 servings:

• 1 onion(s)
• 200 g mushrooms
• 3 tbsp olive oil
• salt and pepper
• 100 ml vegetable stock
• 200 ml whipped cream
• 200 g pasta
• 1 small can of lentils, 385 g filling quantity
• n. B. white wine vinegar, approx. 1 – 2 tsp
• 1 pinch(s) of sugar
• 3 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bring water to a boil. Finely dice the onion. Slice the mushrooms. Fry both in hot olive oil, season with pepper and salt. Add the vegetable stock and cream, and simmer uncovered for about 5 minutes. Prepare the pasta according to the package instructions. Drain the canned lentils, rinse, add to the mushrooms, and bring to a boil. Season with pepper, salt, 1-2 teaspoons of white wine vinegar, and a little sugar. Drain the pasta, reserving 100 ml of the cooking water. Mix the pasta with the sauce, adding a little of the pasta water if necessary, sprinkle with the parsley, and serve immediately.