Noodles with mushroom-nut sauce

Name: Noodles with mushroom-nut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Mushrooms (e.g. brown); 1 Onion; 100 g crushed hazelnuts; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 ml Milk; 200 g Whipped cream; 400–500 g Pasta (e.g. Festonati or Penne); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Nutmeg; 75 g Arugula (rocket)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Mushrooms (e.g. brown)
1 Onion
100 g crushed hazelnuts
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 ml Milk
200 g Whipped cream
400–500 g Pasta (e.g. Festonati or Penne)
2 TABLESPOONS sauce thickener
7-10 Tbsp Nutmeg
75 g Arugula (rocket)

Directions

1
Clean, wash and slice the mushrooms. Peel and finely chop the onion. Roast the nuts and take them out.
2
Heat the oil. Fry the mushrooms for about 5 minutes until golden brown. Fry onion and hazelnuts briefly. Season with salt and pepper. Add milk and cream, bring to the boil. Simmer sauce for 3-5 minutes.
3
Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Thicken sauce with sauce thickener. Season to taste with salt, pepper and nutmeg. Clean, wash and pluck the rocket. Drain noodles.
4
Mix rocket and mushroom-nut sauce with 2⁄3 Serve immediately and sprinkle with the rest of the rocket.