Pasta with tomatoes, mushrooms and vegetables

Ingredients for 4 servings:

• 1 onion(s)
• 1 pepper, green
• 250 g chanterelles
• 200g bacon
• 350 g cherry tomatoes, halved
• 3 tbsp sesame oil
• 400 g pasta (spirelli)
• some salt
• 1 tbsp tomato paste
• 200 ml cream, liquid
• some pepper
• some chili flakes
• 1 tbsp maple syrup or similar sweetener
• 2 tbsp chives, fresh, in rolls

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

spicy

Peel the onion, halve it, and slice it into strips. Halve the bell peppers, remove the seeds, and slice it into strips. Wash the chanterelles thoroughly. Cut the bacon into strips and fry in oil until crispy. Add the mushrooms and onion and stir-fry until the liquid has evaporated. Cook the pasta in salted water according to the instructions. Stir the tomato paste into the mushroom pan and pour in the cream. Add the tomato halves and simmer uncovered for 4-5 minutes over low heat. Season to taste with pepper, salt, and maple syrup. Drain the pasta, toss with the sauce, and serve. Sprinkle with chives.