Tagliatelle with mushrooms

Ingredients for 4 servings:

• 400 g tagliatelle
• 500 g mushrooms
• 250 g cream
• 2 garlic cloves
• lemon juice
• Basil, fresh
• Parsley, fresh
• olive oil
• salt and pepper
• some flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Ribbon pasta in mushroom cream sauce

First, boil water for the pasta and add salt. When the water boils, add the pasta and cook until al dente. When cooked, drain well, drizzle with a splash of olive oil, and mix well. Meanwhile, clean the mushrooms. Cut off the bottom of the stem and chop the mushrooms as finely as you like. Peel and finely chop the garlic or press it through a press. Chop the parsley and basil as well. Roast the mushrooms in a little oil in a non-stick pan and season with salt. Don’t let the mushroom juices boil away; skim off any excess liquid. When the mushrooms have reached the right consistency, add the garlic and roast briefly. Then pour in the cream and stir well. Add the cooked pasta and continue stirring. Now you can add the mushroom broth you made earlier and bring to a gentle boil. To give the sauce the desired consistency, you can add a pinch of flour. Finally, add basil, parsley and a good dash of lemon juice, stir well and serve.