Noodle-mushroom-pan

Name: Noodle-mushroom-pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Mushrooms; 1 collar (200 g) Spring onions; 150 g cherry tomatoes; 250 g ribbon noodles; 7-10 Tbsp Salt; 2 discs (10 g each) Bacon; 1 tablespoon (10 g) Oil; 250 ml Vegetable broth (instant); 1 (125 g) Mug Creme Légere; 1 tablespoon (6 g) sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Mushrooms
1 collar (200 g) Spring onions
150 g cherry tomatoes
250 g ribbon noodles
7-10 Tbsp Salt
2 discs (10 g each) Bacon
1 tablespoon (10 g) Oil
250 ml Vegetable broth (instant)
1 (125 g) Mug Creme Légere
1 tablespoon (6 g) sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp dried thyme

Directions

1
Clean, clean and halve the mushrooms. Clean, wash and cut spring onions into rings. Wash, clean and halve the tomatoes. Prepare pasta in boiling salted water according to package instructions.
2
Crisp bacon in a pan, take out and drain on kitchen paper. Pour oil into the pan. Fry the mushrooms for 5-7 minutes. Add spring onions and tomatoes. Deglaze with stock, stir in crème légère and bring to the boil, stir in sauce thickener.
3
Season with salt, pepper and thyme. Drain the noodles and fold them under the mushroom pan. Crumble the bacon and sprinkle over the mushroom pan.