Summary

Ingredients

• 500 g ribbon pasta, reen
• 120 g herb butter
• 2 clove (s) garlic, chopped
• 2 bunch spring onion (s), cut into small slices
• 750 g mushrooms, quartered
• salt
• pepper

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Instructions

1. Cook the ribbon noodles al dente, steam the garlic and spring onions in the melted herb butter for 3-4 minutes, add the mushrooms and fry for about 5 minutes over a high heat. Season well with salt and pepper and fold into the pasta.