Fine ribbon noodles with cream mushroom sauce

Name: Fine ribbon noodles with cream mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Noodles (e.g. ribbon noodles); 7-10 Tbsp Salt; 250 g white and; 7-10 Tbsp pink mushrooms; 2 TABLESPOONS Oil; 100 ml clear broth (instant); 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1/4 lemon; 50 g Parmesan cheese; 1 collar Parsley; 1 (60 g) thick slice of raw ham; 7-10 Tbsp Lemon wedge; 7-10 Tbsp Parmesan slicer

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Noodles (e.g. ribbon noodles)
7-10 Tbsp Salt
250 g white and
7-10 Tbsp pink mushrooms
2 TABLESPOONS Oil
100 ml clear broth (instant)
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1/4 lemon
50 g Parmesan cheese
1 collar Parsley
1 (60 g) thick slice of raw ham
7-10 Tbsp Lemon wedge
7-10 Tbsp Parmesan slicer

Directions

1
Cook the pasta in boiling salted water for about 8 minutes until al dente. In the meantime, wash, clean and drain the mushrooms. Heat the oil in a pan and fry the mushrooms. Deglaze with stock and cream. Season to taste with salt, pepper and lemon juice. Grate the Parmesan cheese with the fine side of the kitchen grater.
2
Stir into the sauce and thicken slightly. Wash the parsley, dab dry and cut into fine strips, except for a little to garnish. Cut ham into fine bite-sized strips. Arrange noodles on a plate, pour sauce over them and sprinkle with ham and parsley. Garnish with lemon wedge, remaining parsley and parmesan slices as desired