Ribbon noodles with mushroom-vegetables

Name: Ribbon noodles with mushroom-vegetables
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 1 Bag (15 g) dried; 7-10 Tbsp Porcini mushrooms; 1/4 l Vegetable broth (instant); 3-4 (approx. 300 g) Carrots; 1/2 bunch Spring onions; 250 g Mushrooms; 1-2 Garlic cloves; 300 g ribbon noodles (e.g. green and white); 7-10 Tbsp salt, white pepper; 5 TABLESPOONS Olive oil; 50 g Parmesan cheese

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 3

1 Bag (15 g) dried
7-10 Tbsp Porcini mushrooms
1/4 l Vegetable broth (instant)
3-4 (approx. 300 g) Carrots
1/2 bunch Spring onions
250 g Mushrooms
1-2 Garlic cloves
300 g ribbon noodles (e.g. green and white)
7-10 Tbsp salt, white pepper
5 TABLESPOONS Olive oil
50 g Parmesan cheese

Directions

1
Rinse porcini and soak in hot broth for about 15 minutes. Peel, wash and finely dice carrots. Clean and wash spring onions and mushrooms. Cut spring onions into rings, mushrooms into leaves. Peel garlic and press through a garlic press
2
Cook the noodles in plenty of boiling salted water for about 8 minutes until firm
3
Drain the porcini and collect the broth. Heat 3 tablespoons of oil. Fry all mushrooms in it until golden brown. Add garlic, carrots and spring onions and fry them. Deglaze with the stock, bring to the boil and simmer for about 3 minutes. Season to taste with salt and pepper
4
Grate parmesan. Drain the pasta, drain and arrange with the vegetables. Sprinkle with parmesan. Sprinkle with rest of oil
5
Drink: cool white wine