Pasta with mushroom sauce

Ingredients for 4 servings:

• 400 g pasta of your choice
• 300 g fresh mushrooms, e.g. wild mushrooms or king oyster mushrooms
• ½ cup cream
• 150 ml vegetable stock
• 1 tsp, heaped tomato paste
• 1 tbsp, heaped Parmesan
• 2 pinches of caraway powder, to taste
• e.g. salt and pepper
• 1 small onion(s)

Instructions

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

simple, vegetarian, quick

Bring water to a boil, add salt, and cook the pasta until al dente. Meanwhile, finely chop the onion and mushrooms. I usually use ones I’ve picked myself, such as porcini mushrooms, chestnut mushrooms, chanterelles, etc. Sauté the mushrooms in a little oil. Add tomato paste and simmer for about 10 minutes, until the mushrooms are soft and have lost some of their liquid. Then add the stock and a generous amount of caraway seeds and Parmesan cheese. Let everything simmer for another 5 minutes. If you like, you can also deglaze with white wine beforehand. Finally, add cream and season with salt and pepper if desired. Serve with the pasta and additional Parmesan cheese.