Fagottini with mushroom sauce

Name: Fagottini with mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 300 g Mushrooms; 1 collar (approx. 200 g) Spring onions; 20 g Butter or margarine; 1 package (250 g) Fagottini (stuffed egg pasta with basil and cheese); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1/4 l Vegetable broth; 7-10 Tbsp (Instant); 3-4 Tbsp White wine; 50 g Rocket

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

300 g Mushrooms
1 collar (approx. 200 g) Spring onions
20 g Butter or margarine
1 package (250 g) Fagottini (stuffed egg pasta with basil and cheese)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
1/4 l Vegetable broth
7-10 Tbsp (Instant)
3-4 Tbsp White wine
50 g Rocket

Directions

1
Clean and wash the mushrooms and spring onions. Slice the mushrooms, cut the spring onions into pieces. Heat the fat in a pan and fry the mushrooms. Add spring onions and fry for about 5 minutes. Cook the fagottini in boiling salted water at low heat for 4-5 minutes.
2
Season mushrooms and spring onions with salt and pepper. Dust with flour, sweat and deglaze with broth and wine. Bring to the boil and season to taste again. Clean and wash the rocket and finally fold it into the sauce. Drain the fagottini and serve with the sauce on a plate