Pasta with mushroom and cheese sauce

Ingredients for 4 servings:

• 400 g ribbon pasta, alternatively spaghetti
• 250 g mushrooms
• 100 g shallot(s)
• 2 cloves garlic
• 50 g butter
• 50 g wheat flour
• 300 ml vegetable broth, preferably asparagus broth
• 200 ml whole milk
• 300 g Cheddar cheese, grated
• 1 bunch of parsley
• 1 tsp, heaped turmeric powder
• ½ tsp white pepper, finely ground
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a great recipe for young and old,

Clean the mushrooms and slice thinly. Wash the parsley, shake dry, remove the stalks, and chop finely. Clean the shallots and garlic cloves, finely dice them, and sauté them in butter in a saucepan. Add the mushroom slices and sauté them, stirring frequently. Sprinkle the flour into the mixture and sauté everything while continuing to stir until it begins to brown. Stir in the milk, stock, pepper, and turmeric, bring to a boil, season with salt, and simmer gently for about 15 minutes. Meanwhile, cook the pasta in plenty of boiling salted water for about 6-8 minutes until al dente. Stir the grated cheese into the sauce until it has completely melted. Before serving, stir in the chopped parsley and season again with salt if necessary.