Ribbon noodles with mushroom cream sauce

Name: Ribbon noodles with mushroom cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bag (5 g) Porcini mushrooms; 500 g Broccoli; 7-10 Tbsp Salt; 1 Onion; 200 g cooked ham; 250 g ribbon noodles; 1 TABLESPOON Oil; 30 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 7-10 Tbsp Pepper; 125 g Mascarpone; 7-10 Tbsp Marjoram

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bag (5 g) Porcini mushrooms
500 g Broccoli
7-10 Tbsp Salt
1 Onion
200 g cooked ham
250 g ribbon noodles
1 TABLESPOON Oil
30 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
7-10 Tbsp Pepper
125 g Mascarpone
7-10 Tbsp Marjoram

Directions

1
Soak porcini mushrooms in 1/4 litre water for about 20 minutes. Clean and wash broccoli, cut off florets and cook in boiling salted water for about 15 minutes. Peel and finely dice onion. Cut ham into cubes. Cook pasta in boiling salted water for about 5 minutes. Drain broccoli well on a sieve. Drain mushrooms well on a sieve and collect the mushroom water.
2
Heat the oil in a frying pan, fry the onions and ham in it while turning. Add broccoli florets and porcini mushrooms. Melt the fat in a pan, dust with flour, sauté, deglaze with the mushroom water and broth, bring to the boil while stirring and season with salt and pepper. Stir the mascarpone into the sauce. Mix pasta, broccoli, ham, onions and sauce and arrange on a plate. Serve garnished with marjoram as desired