Rigatoni with oyster mushrooms

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 handful of tomatoes, dried, finely chopped
• 350 g oyster mushrooms
• 1 tsp, heaped herbs, Italian, frozen or dried
• 1 jar white wine
• 1 cup of cream
• 2 tbsp sour cream
• salt and pepper
• 200g rigatoni
• 1 handful of walnuts, chopped
• e.g. Parmesan, freshly grated
• Soy sauce
• possibly broth, instant
• Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in salted water according to the package instructions. Heat the olive oil and butter in a pan. Sauté the tomatoes, onion, garlic, and mushrooms until well-cooked. Sprinkle about a teaspoon of Italian herbs over the pasta and pour in the white wine. Simmer until almost no liquid remains. Stir in about 2 tablespoons of sour cream, pour in the cream (not the entire cup), and simmer until the sauce reaches the right consistency. Season to taste. Toss the cooked pasta with the sauce, divide among plates, and sprinkle with the chopped walnuts and Parmesan cheese.