Summary

Ingredients

• 100 g mushroom cheese
• 150 g cheese (Edam)
• 200 g cream
• 100 ml vegetable stock
• pepper from the grinder
• 1 sprig thyme (alternatively teaspoon dried)
• 2 tablespoon walnuts
• 500 g ribbon pasta, reen
• a bit salt

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Instructions

1. Cut the noble mushroom cheese and Edam cheese into small cubes. Heat the cream and broth in a saucepan and melt the cheese in it. Let the sauce thicken, stirring constantly, until it is creamy. Season with thyme and freshly ground pepper. Chop the nuts and add them.
2. In the meantime, cook the noodles in plenty of boiling salted water until they are firm to the bite and drain.
3. Mix green noodles and 2-cheese sauce in a preheated bowl and serve immediately.