Pasta with oyster mushrooms

Ingredients for 2 servings:

• 160 g farfalle
• Salt
• 4 spring onions
• 1 clove(s) garlic
• 160 g oyster mushrooms
• 6 tomatoes, dried, preserved in oil
• 2 tomatoes, approx. 180 g
• 1 tbsp olive oil
• Salt
• Pepper, from the mill
• some basil
• 2 tbsp Parmesan, grated
• 2 tbsp balsamic vinegar

Instructions

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

vegetarian pasta dish

Bring a pot of salted water to a boil and cook the pasta until al dente. Clean the spring onions and oyster mushrooms. Slice the spring onions into rings and the oyster mushrooms into strips. Dice the fresh and sun-dried tomatoes. Finely chop the garlic. Finely slice the basil. Heat the oil in a pan and fry the spring onions and oyster mushrooms. Then add the garlic and sauté. Add the diced tomatoes and let them simmer for a while. Season with salt and pepper. Finally, deglaze with balsamic vinegar and stir in the basil. Drain the pasta. Divide the pasta between two plates and pour the vegetable sauce over the pasta. Sprinkle each plate with a tablespoon of Parmesan cheese and garnish with basil.