Ribbon noodles with dried tomatoes and mushroom and thyme cream sauce

Name: Ribbon noodles with dried tomatoes and mushroom and thyme cream sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 glass (280 g) dried tomatoes in oil; 1 medium onion; 500 g Mushrooms; 4 TABLESPOONS Oil; 1 TEASPOON dried thyme; 7-10 Tbsp Pepper; 350 ml Whipped cream; 1 TABLESPOON Instant vegetable stock; 7-10 Tbsp Salt; 400 g ribbon noodles; 3-4 Stem(s) Parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 glass (280 g) dried tomatoes in oil
1 medium onion
500 g Mushrooms
4 TABLESPOONS Oil
1 TEASPOON dried thyme
7-10 Tbsp Pepper
350 ml Whipped cream
1 TABLESPOON Instant vegetable stock
7-10 Tbsp Salt
400 g ribbon noodles
3-4 Stem(s) Parsley

Directions

1
Drain the tomatoes on a sieve, place them on kitchen paper and dab with kitchen paper. Cut tomatoes into stripes/ pieces. Peel and finely chop the onion. Clean and clean the mushrooms and cut them into thick slices
2
Heat the oil in a pan, first fry the mushrooms, then add the onions and tomatoes and fry briefly. Season with thyme and pepper. Pour on cream, add granulated stock and bring to the boil. Simmer at low heat for about 2 minutes
3
Cook the pasta in boiling salted water according to the instructions on the packet. Drain the pasta and let it drain. Wash parsley, shake dry and chop finely. Put the noodles back into the pot, add sauce and mix with the noodles. Season to taste with salt and pepper. Arrange noodles in deep plates and sprinkle with parsley