Summary

Ingredients

• 500 g pasta
• 1 tablespoon rapeseed oil
• 1 onion (s)
• 1 clove garlic
• 500 g mushrooms, brown
• 1 tablespoon tomato paste
• 100 ml vegetable stock
• 100 ml white wine
• 1 teaspoon herbs Provence
• 1 tablespoon soy sauce
• 250 ml cremefine
• 3 tablespoon parmesan, freshly grated

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Instructions

1. Cook the noodles al dente.
2. Chop the onion and garlic very finely and sauté in hot oil until translucent. Quarter the mushrooms and add them. Let it take some color. Stir in tomato paste and fry through. Stir in the soy sauce and herbs. Deglaze with stock and wine. Add the cremefine and parmesan and stir in well.
3. Serve with the pasta.