Summary

Ingredients

• 1 bunch spring onion (s)
• 1 onion (s)
• 2 cloves garlic
• 400 g mushrooms, brown
• 2 tablespoon butter
• 200 ml vegetable stock
• 200 g cream cheese
• salt and pepper
• 0.5 ½ bunch thyme, chopped
• Parmesan, freshly grated
• 500 g spahetti or ribbon noodles
• 4 sprigs thyme, for decoration

Print Recipe Pin Recipe

Instructions

1. Cut the spring onions into rolls, dice the onion, press the garlic cloves through the press. Clean and quarter the fresh brown mushrooms.
2. Prepare the pasta according to the instructions on the package.
3. Roast the onions and garlic in the butter, fry the mushrooms for 2 minutes, deglaze with the vegetable stock and stir in the cream cheese. Spice up. Let the ragout simmer for 5-10 minutes.
4. Stir in chopped thyme and spring onion rolls just before serving.
5. Arrange the pasta on plates, pour the mushroom ragout on top, decorate with sprigs of thyme and sprinkle with parmesan if you like.