Spaghetti with mushroom cream sauce

Ingredients for 2 servings:

• 400 g mushrooms
• 1 shallot(s)
• 1 stock cube
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• 1 jar water
• pepper
• Parsley
• 1 cup sour cream
• 1 tbsp oil
• Noodles, for 2 people as required

Instructions

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

quick, easy and delicious

Clean the mushrooms and cut into quarters or eighths, depending on their size. Peel and finely dice the shallots. Briefly sweat the shallots in oil until translucent, then add the mushrooms. Sauté briefly. Add a squeeze of lemon juice and deglaze with the water. Add the stock cube, sugar, and season with pepper. Let it cook until most of the water has evaporated. Then reduce the heat, add the sour cream, and stir in. After that, do not boil; just keep warm. Stir in the parsley. Cook the pasta according to the package instructions. If the sauce becomes too thick, simply add a little pasta water to achieve the desired consistency.