Summary

Ingredients

• 250 g pasta (Girasoli, e.. filled with mushrooms and white truffle)
• 3 tablespoon olive oil
• 2 cloves garlic
• 2 tablespoon thyme leaves
• 250 g mushrooms
• 1 red pepper (s)
• 6 g porcini mushrooms, dried
• 0.5 ½ lemon juice
• 1 can tomato (s), peeled with tomato juice (400 g)
• 100 g cream
• Parmesan, freshly grated
• Herbal salt
• Lemon pepper
• possibly vegetable broth, instant

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Instructions

1. Rinse the porcini mushrooms and soak them in lukewarm water for about 10 minutes. Peel and finely chop the garlic, wash the thyme leaves, pat dry and pluck. Clean the mushrooms with a brush or kitchen towel and cut into slices. Wash the peppers, pat dry and remove the white partitions, cut into fine strips.
2. Heat 2 tablespoons of olive oil in a pan and fry the garlic and thyme lightly. Add the mushrooms, lemon juice, roughly chopped tomatoes, the porcini mushrooms with soaking water and the paprika strips and let everything simmer until the sauce thickens. Add the cream and reduce a little. Season to taste with herb salt and lemon pepper. Possibly add a little more stock powder for the seasoning.
3. Cook the girasoli in boiling lightly salted water until al dente, drain and mix with the sauce. Sprinkle with parmesan shavings and drizzle with a tablespoon of olive oil. Serve immediately.