Festonati mit Champignon-Nuss-Ragout

Name: Festonati mit Champignon-Nuss-Ragout
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Mushrooms; 1 Onion; 100 g crushed hazelnuts; 400 g Pasta (e.g. Festonati); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 200 ml Milk; 250 g Whipped cream; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 collar (approx. 70 g) Rocket

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Mushrooms
1 Onion
100 g crushed hazelnuts
400 g Pasta (e.g. Festonati)
7-10 Tbsp Salt
2 TABLESPOONS Oil
200 ml Milk
250 g Whipped cream
1-2 TEASPOONS sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 collar (approx. 70 g) Rocket

Directions

1
Clean the mushrooms, wash them and cut them into thick slices. Peel and finely chop the onion. Roast the hazelnuts in a pan without fat, remove. Prepare noodles in boiling salted water according to package instructions, then drain.
2
Heat the oil in a frying pan. Fry the mushroom slices for about 4 minutes until golden brown. Shortly before the end of cooking, add the onion cubes and hazelnuts. Add milk and cream and bring to the boil. Stir in the sauce thickener and simmer for 3-4 minutes, stirring occasionally.
3
Season the sauce with salt, pepper and a little nutmeg. Clean the rocket, wash and drain well. Mix the noodles, 2/3 of the rocket and sauce and serve immediately. Sprinkle with remaining rocket.