Ribbon pasta with mushroom and vegetable sauce

Ingredients for 3 servings:

• 1 pack of vegetables (frozen buttered vegetables)
• 1 pack of fresh mushrooms
• 1 onion(s)
• 200 ml milk or cream
• 300 g tagliatelle pasta
• some vegetable broth
• some sauce thickener, light
• salt and pepper
• oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the tagliatelle pasta al dente. Meanwhile, peel and dice the onion, trim and slice the mushrooms. Heat the oil, add the onion, and sauté until translucent. Add the mushrooms and sauté briefly. Add the buttered vegetables and toss briefly. Deglaze with milk and/or cream and a little vegetable stock. Simmer until the vegetables are tender. Season to taste with salt and pepper and a little more vegetable stock powder, if desired. Stir in the sauce thickener and bring back to a boil briefly. Serve with the pasta.