Tagliatelle with green beans and mushrooms in cream sauce

Ingredients for 4 servings:

• 300 g ribbon pasta (tagliatelle, for wholemeal wholemeal pasta)
• 250 g beans, green
• 2 tbsp oil
• 1 onion(s)
• 250 g mushrooms, fresh
• 125 ml white wine
• 125 ml vegetable stock
• 300 ml cream
• 1 egg(s)
• 3 tbsp basil, freshly chopped
• 40 g tomatoes, dried, preserved in oil
• 50 g Parmesan, sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the beans, thinly slice the mushrooms, dice the onion, and cut the sun-dried tomatoes into thin strips. Cook the pasta according to the package instructions until al dente. Sauté the diced onion and add the beans and mushrooms. Then pour in the wine, vegetable stock, and cream. Bring to a boil, reduce the heat, and simmer for about 10 minutes, until the beans and mushrooms are tender. Beat an egg and slowly add it, stirring for 30 seconds. Do not let it boil, or the sauce will curdle! Now add the basil and tomatoes. Season with salt and pepper. Serve the sauce on top of the pasta sprinkled with shaved Parmesan. Instead of the wine, you can use another 125 ml of vegetable stock. If you like, add a chopped garlic clove while frying the onions.