John Myers
Ingredients for 2 servings:
- 250 g mushrooms, brown
- 75 g bacon cubes, lean
- some olive oil
- 1 small onion(s), finely chopped
- 1 pack of sauce powder for light sauce
- 1 tbsp herb cream cheese
- 2 tbsp crème fraîche
- 100 mg Cremefine for cooking or cream
- 250 g ribbon pasta (e.g. linguine or tagliatelle)
- salt and pepper
- 1 handful of arugula
- 2 tbsp Parmesan, grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
simple, affordable
Clean the mushrooms, slice them, and sauté them in a little olive oil with the bacon bits and finely chopped onion. Season with salt and pepper. Reduce any excess water until the mushrooms are cooked through. Set aside. Bring the water to a boil and add salt. Cook the pasta as desired (al dente or well done). At the same time, mix the white sauce according to the instructions and bring to a boil. Stir the cream cheese, crème fraîche, and cream into the sauce. Season with salt and pepper and cook vigorously, stirring constantly, until thickened. Pour the sauce into the pan with the mushrooms. Let the pan simmer on the stovetop with residual heat. The mushroom and bacon flavor will combine with the cream sauce. Drain the pasta. Serve on plates, with the sauce next to it, garnished with sliced arugula. Sprinkle with Parmesan cheese.
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