Ribbon noodles in mushroom-tomato cream

Name: Ribbon noodles in mushroom-tomato cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 glass (280 g) dried tomatoes (preserved in herb oil); 1 medium onion; 500 g Mushrooms; 400 g ribbon noodles; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Oil; 350 g Whipped cream; 1 TABLESPOON Vegetable broth; 1 TEASPOON dried thyme; 4 Stem(s) Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 glass (280 g) dried tomatoes (preserved in herb oil)
1 medium onion
500 g Mushrooms
400 g ribbon noodles
7-10 Tbsp salt, pepper
4 TABLESPOONS Oil
350 g Whipped cream
1 TABLESPOON Vegetable broth
1 TEASPOON dried thyme
4 Stem(s) Parsley

Directions

1
Drain the tomatoes and dab with kitchen paper. Cut tomatoes into wide strips. Peel and finely chop the onion. Clean the mushrooms, wash them briefly and cut into thick slices.
2
Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente. Heat the oil in a pan and fry the mushrooms for about 3 minutes. Add onion and tomatoes and fry briefly.
3
Pour on cream, stir in stock and bring to the boil. Season to taste with salt, pepper and thyme. Simmer at low heat for about 2 minutes.
4
Wash parsley, shake dry and chop finely. Drain the pasta, let it drain and put it back into the pot. Mix immediately with the mushroom sauce and parsley and serve.