Pasta with mushroom ragout

Ingredients for 4 servings:

• 20 g porcini mushrooms, dried
• 250 g mushrooms, small
• 1 bunch of spring onions
• 3 tbsp oil
• Salt
• pepper
• 100 ml white wine
• 300g spaghetti
• 150 g cream substitute (Rama Cremefine)
• 4 tbsp sauce thickener, light
• 1 bunch of parsley
• 60 g cherry tomatoes
• 200 ml water, warm

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Soak the porcini mushrooms in 200 ml of warm water. Clean and halve the mushrooms, clean the spring onions and thinly slice them. Fry the spring onions and mushrooms in hot oil. Season with salt and pepper, deglaze with white wine, and simmer for 2 minutes. Add the porcini mushrooms and their liquid and cook for another 5 minutes. Cook the pasta al dente in plenty of boiling salted water according to the package instructions. Add Rama Cremefine to the mushrooms, stir until smooth, and thicken with a sauce thickener. Season with salt and pepper. Roughly chop the parsley leaves. Halve the tomatoes and add them to the pasta in the cooking water. Bring to a boil briefly, then drain both and let drain well. Serve on plates with the sauce. Sprinkle with parsley and serve.