Light mushroom-cheese sauce

Name: Light mushroom-cheese sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 200 g Mushrooms; 300 g Spaghetti; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 TEASPOON dried marjoram; 300 ml Vegetable broth (instant); 200 ml low-fat milk; 50 g light processed cheese (10 % fat); 7-10 Tbsp freshly ground black pepper; 2 TABLESPOONS sauce thickener; 1 Tomato; 7-10 Tbsp Marjoram and mushrooms

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
200 g Mushrooms
300 g Spaghetti
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 TEASPOON dried marjoram
300 ml Vegetable broth (instant)
200 ml low-fat milk
50 g light processed cheese (10 % fat)
7-10 Tbsp freshly ground black pepper
2 TABLESPOONS sauce thickener
1 Tomato
7-10 Tbsp Marjoram and mushrooms

Directions

1
Onions peel and chop finely. Peel garlic and chop finely. Clean the mushrooms, wash if necessary, and slice thinly. Put the noodles in plenty of boiling salted water and cook for about 10 minutes.
2
In the meantime, heat oil in a pan and fry onions until translucent. Add garlic, marjoram and mushrooms, fry briefly. Deglaze with broth and milk. Bring to the boil, stir in processed cheese, season with salt and pepper and bring to the boil again.
3
Stir in the sauce thickener and bring to the boil. Meanwhile quarter the tomatoes, remove seeds and cut into fine cubes. Pour pasta into a sieve, quench briefly and drain. Arrange noodles and sauce on plates, sprinkled with tomatoes and pepper.
4
Serve garnished with marjoram and mushroom slices as desired.