Summary

Ingredients

• 250 g ribbon noodles, (whole rain)
• 200 g mushrooms
• 1 onion (s)
• 125 g ham (katen), cut into cubes
• 250 ml cremefine
• 1 tablespoon, streaked pine nuts
• Salt and pepper, from the mill
• Basil, to taste
• some lemon juice

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Instructions

1. Roast the pine nuts in a dry pan until golden and then leave to cool on a plate.
2. Clean the mushrooms and cut into slices and cut the onion into small cubes and put on the cooking water for the pasta and cook it according to the instructions on the package. Instead of the salt in the cooking water, you can also use granulated vegetable soup.
3. At the same time, heat a little vegetable oil in a coated pan and let the onion, mushrooms and map of ham stew for about 10 minutes, then deglaze with Cremefine and let stew for another 1 minute.
4. Now season to taste with the spices and a little lemon juice and finally fold in the freshly cooked pasta, divide it between two plates and sprinkle with the pine nuts.