Pasta with broccoli-mushroom sauce

Name: Pasta with broccoli-mushroom sauce
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 5 g dried. Porcini mushrooms; 100 g Broccoli; 100 g Mushrooms; 1 small onion; 1 TEASPOON Oil; 2-3 TABLESPOONS Cream; 1-2 TEASPOONS Maize starch; 7-10 Tbsp salt, black pepper; 50 g gluten-free noodles (e.g. from buckwheat); 1 TABLESPOON grated parmesan; 7-10 Tbsp pink berries

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

5 g dried. Porcini mushrooms
100 g Broccoli
100 g Mushrooms
1 small onion
1 TEASPOON Oil
2-3 TABLESPOONS Cream
1-2 TEASPOONS Maize starch
7-10 Tbsp salt, black pepper
50 g gluten-free noodles (e.g. from buckwheat)
1 TABLESPOON grated parmesan
7-10 Tbsp pink berries

Directions

1
Soak porcini mushrooms in 1/8 litre of lukewarm water for 20 minutes. Clean and wash broccoli and cut into small florets
2
Clean, wash and halve or quarter the mushrooms. Peel and chop the onion. Heat oil. Fry mushrooms and onion in it. Add porcini mushrooms with the soaking water and broccoli. Bring to the boil and simmer covered for five minutes. Mix cream and starch until smooth. thicken sauce with it, season
3
Cook the pasta in plenty of boiling salted water for four minutes. Drain well
4
Serve the pasta with the broccoli-mushroom sauce. Sprinkle with parmesan and crushed pink berries
5
Buckwheat noodles contain neither gluten nor egg and are therefore suitable for coeliac disease or sprue and allergies. Other varieties are made from rice and corn flour; in health food shops, for example from Werz or Schär