Pasta with mushroom cream sauce and capers à la Didi

Ingredients for 2 servings:

• 250g pasta
• 1 small can of sliced ​​mushrooms
• 1 half onion(s) or 1 small
• ½ bunch parsley
• 1 tbsp oil
• 200 ml cream
• 1 dashes lemon juice
• 1 pinch(s) nutmeg
• 1 pinch(s) of cayenne pepper
• 2 tsp capers
• 1 cube of beef bouillon
• 2 tsp Parmesan, grated
• 1 tbsp cornstarch
• e.g. salt and pepper

Instructions

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

Cook the pasta in well-salted water according to the package instructions. Dice half the onion into small cubes. Wash, drain, and chop the parsley. Drain the mushrooms. Heat a pan with the oil. Sauté the onions. Add the mushrooms and fry until the liquid has evaporated. Now add 150 ml of cream. Season with capers, cayenne pepper, bouillon cube, and lemon juice. Mix the cornstarch with 50 ml of cream and the Parmesan cheese to thicken the sauce. Stir in the parsley and season with salt and pepper. Drain the pasta, serve with the sauce, and serve.