Summary

Ingredients

• 400 g mushrooms, e.., mushrooms
• 1 large onion (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 1 tablespoon, heaped tomato paste
• 200 ml cream
• 1 tablespoon herbs, Italian
• 1 teaspoon, heaped paprika powder
• 0.5 teaspoon ½ oregano
• 0.5 teaspoon ½ salt and pepper
• 1 teaspoon Ras el Hanout, optional
• 400 g fettuccine or ribbon noodles

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Instructions

1. Cut the onions into strips. Divide the mushrooms into 1/2, 1/4 or 1/6, depending on the size.
2. Heat the oil in the pan, fry the onions until light brown. Place the onions on the edge. Sear the mushrooms in the middle. Turn once and let sear again. Add the garlic and fry everything until golden brown over medium heat.
3. Slide it apart in the middle, add the tomato paste and let it lightly roast. Then add the cream and stir in until the tomato paste is dissolved. Add the spices. Mix everything and let roast for about 2 minutes.
4. While frying, put the pasta in boiling, salted water and let it cook until al dente.
5. Serve the mushrooms and pasta separately, or, as I do, stir everything in the saucepan and serve. You can also freeze leftovers in this way.