Noodles with porcini mushroom sauce

Name: Noodles with porcini mushroom sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 pack of (5 g) dried porcini; 250 g Courgette; 375 g Mushrooms; 50 g dried tomatoes; 1 Onion; 30 g Butter or margarine; 250 g Whipped cream; 1/4 l Vegetable broth (instant); 400 g ribbon noodles; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp pink berries; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 pack of (5 g) dried porcini
250 g Courgette
375 g Mushrooms
50 g dried tomatoes
1 Onion
30 g Butter or margarine
250 g Whipped cream
1/4 l Vegetable broth (instant)
400 g ribbon noodles
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp pink berries
7-10 Tbsp Parsley

Directions

1
Pour 200 ml of lukewarm water over dried porcini and leave to soak for about 2 hours. In the meantime clean, wash and dice the zucchini. Wash, clean and halve the mushrooms.
2
Drain the tomatoes and cut into strips. Peel and finely chop the onion. Heat the fat in a pot and fry the mushrooms well. Add onions and zucchini and fry.
3
Add the tomatoes. Add cream, stock and porcini mushrooms to the soaking water and bring to the boil. Let the sauce simmer for about 5 minutes. Meanwhile cook the noodles in boiling salted water for 8-9 minutes. Add the sauce thickener to the sauce while stirring and bring to the boil again briefly.
4
Season to taste with salt and pepper. Drain the pasta and let it drain. Arrange the noodles on a deep plate and pour the sauce over them. Sprinkle with coarsely ground pink berries and serve garnished with parsley.