Summary

Ingredients

• 12 clove garlic
• 100 ml crème fraîche
• 100 ml cream, liquid
• 0.5 ½ cup meat broth
• 250 g ribbon noodles, reen or white, (noodle nests)
• 1 tablespoon oil
• 1 small zucchini
• 100 g mushrooms
• some walnuts, chopped
• salt and pepper
• some cheese, grated

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Instructions

1. Peel the garlic cloves, roughly chop them and simmer for 5 minutes together with the créme fraiche, liquid cream and the meat broth. Season to taste with salt and pepper.
2. Cook the ribbon noodles in salted water until they are al dente, then pour off and mix with 1 tablespoon of oil.
3. Wash the zucchini and cut into sticks. Cut the mushrooms into leaves. Put both in boiling water for 3 minutes and then drain.
4. Butter a flat ovenproof dish, add all the ingredients and mix, sprinkle with grated cheese and bake in the middle of the oven at 180 ° C for about 30 minutes.
5. Serve sprinkled with chopped walnuts.