Pasta with Mushroom Cream Sauce

Clean cauliflower florets and cook in salted water for about 15 minutes until al dente.

Cook the pasta in salted water according to the instructions on the packet.

Clean the mushrooms, halve or quarter depending on the size. Cut the onions into fine rings. Put the green rings aside. First fry the white onion rings in butter, then add the mushrooms and fry for 2-3 minutes. Dust the mushrooms with flour and deglaze with the cream and a little vegetable stock. Season to taste with salt, pepper, nutmeg, paprika powder and lemon juice.

Reduce the sauce over low heat until creamy. Finally add the pre-cooked cauliflower to the sauce and sprinkle with the green onion rings.

The creamy mushroom sauce goes well not only with pasta, but also with gnocchi, rice or mashed potatoes. The sauce also tastes good with schnitzel and meatballs.