Summary

Ingredients

• 250 g pasta
• 1 small Can (s) mushrooms in slices
• 1 half onion (s) or small
• 0.5 ½ bunch parsley
• 1 tablespoon oil
• 200 ml cream
• 1 squirt lemon juice
• 1 pinch (s) nutmeg
• 1 pinch (s) cayenne pepper
• 2 teaspoons capers
• 1 cube beef bouillon
• 2 teaspoons parmesan, grated
• 1 tablespoon cornstarch
• Salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cook the pasta in well-salted water according to the instructions on the packet.
2. Cut half the onion into small cubes. Wash, drain and chop the parsley. Drain the mushrooms.
3. Heat a pan with the oil. Sweat the onions in it. Add the mushrooms and fry until the liquid has evaporated. Now add 150 ml of cream. Season with capers, cayenne pepper, bouillon cubes and lemon juice. Mix the starch with 50 ml of cream and the parmesan and use it to thicken the sauce. Stir in the parsley and season with salt and pepper.
4. Drain the pasta, serve with the sauce and serve.