Penne with mushroom cream sauce

Name: Penne with mushroom cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 75 g streaky smoked bacon; 250 g Mushrooms; 150 g Shiitake mushrooms; 75 g Sponge stick (glass); 400 g Penne noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 1 heaped tbsp. flour; 250 ml Vegetable broth (glass or instant); 200 g Whipped cream; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
75 g streaky smoked bacon
250 g Mushrooms
150 g Shiitake mushrooms
75 g Sponge stick (glass)
400 g Penne noodles
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
1 heaped tbsp. flour
250 ml Vegetable broth (glass or instant)
200 g Whipped cream
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Peel onion and dice finely with the bacon. Clean and clean the mushrooms and shiitake mushrooms and cut them into pieces. Prepare noodles in boiling salted water according to package instructions. Heat oil in a coated pan.
2
Leave the bacon in it until crispy. Drain the sponge stick. Remove the bacon. Put the mushrooms in the pan and fry them for about 2 minutes. Add onions and fry for 1-2 minutes. Dust the mushrooms with flour and sauté.
3
Deglaze with stock and cream, bring to the boil and simmer for about 2 minutes. Add 3/4 of the bacon to the sauce. Season with pepper. Wash the parsley, dab dry, pluck the leaves from the stalks and cut them into strips.
4
Stir the parsley into the sauce, except for something to sprinkle on top. Drain the pasta and serve with the sauce. Sprinkle with remaining bacon and parsley.